Oregon State University OREGON STATE UNIVERSITY

Pumpkin Smoothie in a Cup

Photo of Pumpkin Smoothie in a Cup
Prep time: 5 minutes
Makes: 1 cup
Nutrition Facts: View Label(s)

Recipe Notes

  • Top with granola or nugget type cereal for extra crunch.
  • Extra canned pumpkin can be frozen.
Kid friendly

Ingredients

2⁄3 cup
low-fat vanilla yogurt or 1 container (6 ounces)
4 Tablespoons
canned pumpkin
2 teaspoons
brown sugar
1⁄4 teaspoon
cinnamon
1⁄8 teaspoon
nutmeg (optional)

Directions

  1. Stir all ingredients together in a bowl. Serve.
  2. Refrigerate leftovers within 2 hours.

Notes

  • Top with granola or nugget type cereal for extra crunch.
  • Extra canned pumpkin can be frozen.
Last updated: 11/20/17

5 Comments for "Pumpkin Smoothie in a Cup"

Have made this several times with groups of kids:  once in a library setting and once with our 4-H cooking club for the measuring unit.  I use clear plastic cups so the kids can see the layered ingredients and then see how well they have stirred everything together.  Even kids who say they don't like pumpkin usually love this recipe!  Great for learning measuring skills

I mixed mine in a bowl with a spoon, worked great!

We made this in a blender, and it was SO good -- everyone went back for seconds, and thirds!

Freezing the pumpkin in ice cube trays and adding a little bit of milk works great to make this recipe in a blender, which makes for more of a drinkable smoothie. I also use half the amount of brown sugar suggested and use plain yogurt and half vanilla yogurt to reduce the sugar. Kids said, "It tastes just like Jamba Juice!" 

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