I had leftover pumpkin puree from the granola that I made, and I was trying to find something to make with it. It’s such a weird amount, and it’s not like I could have made something substantial out of it. It’s half a can. I guess I could make more granola, but that’s no fun. Thus, the idea for a pumpkin pie smoothie arose. Of course, it’s technically not an original idea. So often I think of something that I swear will be a culinary breakthrough, only to google it and find out 10 people already thought of it first. Have you ever had that problem?
Kind of a buzz kill, but hey, at least you technically came up with it on your own, right? About the Pumpkin Pie Smoothie: I honestly never would have made it if I didn’t have a blog. I would pin it on Pinterest and like it on Foodgawker, but I would never actually make it. But I am SO happy I did! It is so freaking good! And I’m not even a pumpkin pie person. I always grew up eating apple pie and pecan pie during thanksgiving, and I’ve never really had a pumpkin pie that really blew my mind. But this smoothie is a winner.
The best part is, pumpkin puree is so much cheaper than fresh or frozen fruit (even though technically this is a fruit smoothie because pumpkin IS a fruit! – kinda fun right?) Not to mention pumpkin puree is low in calories and is also an excellent source of fiber, iron and Vitamin A. It also helps promote healthy digestion, which is a solid check ++ in my book. To read more about the health benefits of pumpkin puree, click here. Seriously though, make this smoothie….
- ⅓ cup pumpkin puree
- half of a banana, frozen
- 2 T plain nonfat greek yogurt
- 1 tablespoon rolled or quick oats
- scant half scoop of vanilla protein powder
- 5 large cubes of ice
- ⅔ cup of 30 cal. unsweetened vanilla almond milk
- 2 packets of stevia
- ¼ teaspoon cinnamon
- pinch of nutmeg
- pinch of ground cloves
- In a blender, combine all of the ingredients and blend until smooth.