Pumpkin Smoothie Recipe
Ingredients
(courtesy Ree Drummond, The Food Network)
- 1 can pumpkin pie filling (differs from canned pumpkin, as it has spices)
- 3 cups milk
- ½ cup vanilla yogurt
- ¼ tsp. ground cinnamon
- 4 cinnamon graham crackers, crushed
Instructions
- Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
- To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
- Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
Notes
To make single serving portions - freeze pumpkin in smaller servings (you can use muffin cups) cover with foil and freeze. When ready to prepare, add milk and yogurt to blender. Add as many servings of the frozen pumpkin filling as you would like (save rest for another batch). Add cinnamon and blend until smooth. Top with graham cracker crumbs and serve.
To make a lower-calorie smoothie: use unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.