Pumpkin Pie Smoothie (Day 5 of 6)
With the cool temperatures of autumn still far enough away that we still want to keep it cool while simultaneously indulging a craving for our absolute favorite pie (without heating up the oven), we chose to create a Pumpkin Pie smoothie. We even topped it with toasted pecans so that we didn’t miss the crust!
We only had to add about a teaspoon of Dixie Crystals granulated sugar to this because of the natural sweetness of the banana added to the cinnamon. We made a second one using slightly sweetened coconut milk and that required no sugar (and added a pina colada twist to this smoothie that was yum times 10!)
We don’t like nutmeg and ginger in our pumpkin pie, so feel free to add them to your your smoothie if you want; just keep in mind that more than about 1/4 tsp nutmeg would completely overpower the flavor.
We hope you enjoy this pumpkin pie smoothie; sip it on the porch while you are Giving Thanks as the summer of 2013 winds down to a close.
Ciao for Now!
V & K
P.S. We saved our absolute favorite for last and you’ll have to wait until tomorrow to find out what it is. I can tell you that it will knock your socks off when you make it.
Pumpkin Pie Smoothie
- 1 cup milk (Try it with coconut milk to kick it up a notch)
- Appx ¾ cup canned pumpkin
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 Tbsp. Dixie Crystals sugar
- ¼ cup pecans
- 1 frozen banana (peeled and cut into thirds)
- 1 cup ice cubes
To the blender, add the milk, frozen banana, and canned pumpkin. Add the rest of the ingredients and blend until smooth. Top with pecans and a dollop of whipped cream (and cinnamon if you wish!)