Prep 5 mins
Cook 0 mins
I came up with this when trying to adapt my smoothies to something more "fall-ish"... I absolutely love it, as does my husband! You have to separate and freeze the pumpkin in advance but it's fine to just do that in sandwich baggies. I prefer freezing the pumpkin to using ice cubes because I feel they will water down the delicate flavor of the pumpkin.
- 1 cup canned pumpkin puree, frozen
- 1 cup fat free Greek yogurt
- 1 cup 1% low-fat milk
- 1⁄4 cup applesauce
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 Splenda quick packs
- nutmeg, freshly grated
- Remove frozen pumpkin from baggie and place in microwave safe bowl. Microwave on high for 20 seconds. (It will still look completely frozen, but will soften just enough that your blender can get through it).
- Add pumpkin and all ingredients to blender.
- Blend until smooth.
I buy the large cans of pumpkin at Costco and divide what I don't use for a recipe into 1 cup portions and freeze them, so I always have pumpkin in the freezer. Perfect for this recipe, and I hate using ice cubes in smoothies. This tastes just like a pumpkin pie. Very thick and filling. Thanks for this keeper. Made for Fall 2012 PAC game.