I re-pined this recipe from mom, and we tried it ASAP. It was pretty good.
Ingredients
- 1 can (15 Ounce) pumpkin pie filling
- 1 1/2-3 cups milk (depending on desired consistency)
- 1/2 cup vanilla yogurt or desired sweetener (sugar, agave, splenda...)
- a few dashes of cinnamon
- cinnamon graham crackers, crushed
Preparation Instructions
Well ahead of time, place pumpkin pie filling into a freezer-safe container (cylinder in shape or ice cube trays will make it easiest). Freeze until frozen solid.
To make the smoothie, add milk, and yogurt/sweetener to a blender. Drop in the
frozen pumpkin pie filling and blend until the frozen filling is
completely pulverized. Add more milk or yogurt as needed to get it the
consistency you'd like.
We added some graham crackers to the smoothie as well.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs/dash of cinnamon. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored
pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.
*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.
I liked it the first time- it was more smoothie like; Ben liked it the second time- it was really thick.
I accidentally bought the large pumpkin puree, and then froze the whole thing in a square container, which made using it and actually putting it in the blender impossible. I would recommend using the smaller 14 oz. can if you are making this for 1-3 people, and if you are making a large batch, freeze the bigger can in small portions. You could use ice cube trays or cylinder-type containers to freeze. You may also have to run some hot water over the container so the frozen puree pops out.
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