One can of pumpkin goes a long way when you’re using a few tablespoons here and a half-cup there. Since I opened a can to make granola, I’ve been getting into the fall spirit and experimenting with this ingredient. This smoothie is my most unexpected pumpkin-delivery method so far.
Pumpkin is so creamy that this smoothie tastes like dessert. It’s just as healthy as a normal fruit & veggie smoothie, though, so it’s fair game for breakfast! This recipe keeps in the fridge for a day, so you can split the smoothie into a couple of snacks or desserts.
To make this smoothie more decadent, add vanilla yogurt (dairy, soy, or almond). Then the texture mimics the custard filling of pumpkin pie.
- 1/2 cup canned pumpkin
- 1 banana
- 2/3 cup unsweetened soy milk
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- pinch of salt
- 3 ice cubes
- 2 tbsp maple syrup
- 1/4 to 1/2 cup vanilla dairy/soy/almond yogurt (optional)
- Combine all ingredients in a food processor. Blend until smooth.
Serves 1 to 2. Adapted from The Complete Idiot’s Guide to The Acid Reflux Diet, p. 127, “Quick Pumpkin Smoothie”