- Serves: 2
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 200 cal
- 4g fat (2g sat)
- 15mg chol
- 90mg sodium
- 36g carb
- 4g fiber
- 25g sugars
- 7g protein
Ingredients
- 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
Directions
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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