Pumpkin Smoothies

Pumpkin Smoothies

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  • Each serving
  • 200 cal
  • 4g fat (2g sat)
  • 15mg chol
  • 90mg sodium
  • 36g carb
  • 4g fiber
  • 25g sugars
  • 7g protein


  • 1 large banana, sliced and frozen
  • 1/2 cup pumpkin puree, frozen in ice cube trays
  • 1 1/2 cups milk of choice (dairy, almond, rice or soy)
  • 1 tablespoon maple syrup, or to taste
  • 1/2 teaspoon pumpkin pie spice


Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.

Hint: Freeze pumpkin puree in ice cube trays. After 24 hours remove pumpkin cubes and store in an airtight container in the freezer. When you want to mix up a smoothie, just pull them from the freezer and use what you want. Store leftovers in the freezer for the next time.

Option: Canned pumpkin can also be used. Freeze in ice cube trays or use straight from the can for a thinner smoothie. You can also omit the banana and increase the pumpkin to 1 cup for more pumpkin taste.

Special notes:

Using fresh pumpkin in your recipes

Use Sugar Pie pumpkins for the sweetest, most tender flesh. Wash your pumpkin and cut it in half. With a spoon, remove the seeds and strings. Place pumpkin, flesh side down, on a baking sheet and bake in a 400º F oven for 35 to 45 minutes. Peel skin from pumpkin and prepare as desired.

Using less liquid will make a thicker, shake-style drink.

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