I love Pumpkin Pie Smoothies, and have gone to many lengths in the past to track down Libby’s Pumpkin Puree, last year making a Pumpkin Pie (which I adored and hubby liked). I don’t what it is that first attracted me to Pumpkin; we’ve always loved at home in New Zealand, it’s a particular childhood favourite, and when I heard that you can make a dessert out of it, I had to try it and was hooked. The only downside is an old boss of mine found out that I loved it, and used to make mini-pies for me when she wanted me to work a particularly long or awful shift.
There is something subtle and rich I like about the taste; mellow and lovely.
Pumpkin Pie Smoothie Recipe
When I saw that you can make a smoothie at home, I had to get out my smoothie maker and have a try. I made a couple of amendments to it; adding Oats to it to make it into more of a breakfast item, adding more Cinnamon and Nutmeg and substitute ice cubes, as I didn’t have any, for frozen Mango Chunks.
Feel like treating yourself for Breakfast? It’s actually rather OK Kcals-wise if you use yoghurt instead of Whipped Cream; though you could do that too as a sumptuous pudding or dessert.
1/2 cup canned pumpkin
3/4 cup vanilla yogurt or Greek yoghurt (with half a tsp of Vanilla Essence)
50g plain porridge Oats
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. sugar
4 ice cubes (or in my case 50g frozen Mango Chunks)
- Combine ingredients in blender and puree until smooth.
- Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping.
- For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2.