Pumpkin Ginger Smoothie Recipes
PUMPKIN SMOOTHIE
Steps:
- Combine the milk, pumpkin puree, yogurt, maple syrup, pie spice, vanilla and banana in a blender and blend until combined.
PUMPKIN SMOOTHIE
Be warned that this recipe is for pumpkin lovers only! I use my homemade pumpkin puree that I make each autumn and freeze in 2-cup increments, but canned solid-pack pumpkin should work just fine. If you find the pumpkin flavor too intense, try adding a frozen banana. You can play around with the flavors easily by adding some vanilla extract or pumpkin or apple pie spice instead of just cinnamon. My 5-year old and 1-year old love it as the recipe is written. Another option is to not freeze the pumpkin and heat everything through to a simmer for a hot drink.
Provided by Kat G
Categories 100+ Breakfast and Brunch Recipes Drinks
Time P1DT5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
- Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.
- Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 29.3 g, Cholesterol 9.8 mg, Fat 2.7 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 327.8 mg, Sugar 22.8 g
PUMPKIN GINGER SMOOTHIE
From the Pumpkins and Squash cookbook by Kathleen Desmond Stang. Top this smoothie with granola and have it for breakfast.
Provided by cookiecutter _
Categories Smoothies
Time 10m
Yield 2 10 ounce drinks
Number Of Ingredients 6
Steps:
- Slice banana into 1/2 inch chunks.
- Blend banana, yoghurt, orange juice, ginger and pumpkin until smooth.
- Pour into two glasses and serve with granola.
Nutrition Facts : Calories 139.4, Fat 3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 39.4, Carbohydrate 26, Fiber 1.8, Sugar 16.7, Protein 4.2
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