October 14, 2011 by Shannon
You know what I can’t get out of my head right now? Pumpkins. I’m about to pop open a can of pumpkin puree and start making some breads and pancakes (and – who am I kidding? – some cookies, too) and I remembered this recipe may come in handy for that little bit of leftover pumpkin that is somehow always left over. So I thought I’d dig it out of the archives and post it for anyone else in need of a solution for extra pumpkin. Enjoy!
This pumpkin smoothie is like a piece of pumpkin pie in a glass, with a lot less sugar. And it’s a perfect way to use up a bit of leftover puree from a pumpkin pie or pumpkin bread recipe!
I have to say — this is the comfort food of smoothies. There is something so soothing about it. I’m battling a nasty cold right now, and somehow, a pumpkin smoothie makes me stop thinking about how miserable I am. Plus, it helps me squeeze in some extra fluids and vitamins.
- 1 1/2 cup milk
- 3/4 cup chilled pumpkin puree
- 4-5 ice cubes
- 1 1/2 teaspoon cinnamon
- 2 tablespoons honey
- 1-3 teaspoons of oat bran, wheat bran and/or ground flaxseed meal
- Put pumpkin puree in the fridge to chill for 1-2 hours or in the freezer for 20-30 minutes.
- Place ice cubes, milk, pumpkin, cinnamon, honey and bran and/or ground flaxseed in a blender and blend until smooth.
This makes a generous amount for one person, or an average amount for one adult and one child. I would double the recipe if I were making it for two adults. Enjoy!