Originally inspired by The Pioneer Woman – here is my version: a little more natural, with fewer calories, less sugar, etc. but it still has all the delicious flavor preserved!
Pumpkin Pie Smoothies
Plan ahead by mixing together:
1 can of pumpkin puree
12 oz. milk (I use rice milk, but you can use skim, soy, etc.)
scant 1/2 cup sucanot or sugar
1 t ground cinnamon
1/2 t ground ginger
1/8 t ground cloves
pinch of salt
Divide into thirds and freeze in baggies.
When you’re ready to make your smoothie, add to your blender:
1/3 of the frozen pumpkin mixture
1/2 cup vanilla Greek yogurt (one small carton)
dash of cinnamon
enough milk to achieve the consistency you like your smoothies to be (1-3 cups)
Blend well, and serve cold! This recipe makes 2 servings of utter fall deliciousness.