I went to send this recipe to a friend at work last week, searched my blog and then (annoyingly) couldn’t find it. Thankfully this doesn’t happen to me too often, but every once and a while I have a few recipes that I just assume are on the blog because of how often I make them.
This recipe came to me last fall when I kept finding myself with a ton of leftover canned pumpkin puree. Usually when I buy pumpkin puree I buy the big (28oz.) cans on purpose so that I can enjoy a few other fun recipes besides the traditional pumpkin pie. You can’t be eating pie all the time right?? But eating it in smoothie form is a mighty good substitution.
This smoothie doesn’t stray far from my favorite smoothie base. To keep it nice and creamy (and also protein packed!) I like to use a combination of both milk and Greek yogurt – this allows the tang from the yogurt to hang back a little and not completely overpower the smoothie and still give it a silky-smooth texture. I also like to throw in some chia seeds for good measure simply because I love them so.
I find this smoothie truly has a pumpkin pie filling taste. I find all it needs is some maple syrup, cinnamon and pumpkin pie spice to make you feel like you’re eating pie for breakfast. It’s fantastic!
Just look at that creamy goodness!
- 1 medium frozen banana
- 1 cup milk (I used 1%)
- 1/2 cup plain Greek yogurt
- 1/2 cup pure pumpkin puree
- 2 tbsp pure maple syrup
- 1 tbsp chia seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- Add all of the ingredients listed into a high speed blender and blend until thick and creamy, about 3 minutes.
- Pour into a glass and enjoy immediately.
Nutritional information (for entire recipe): 492 calories | 6g total fat | 26g protein | 12g fiber