The perfect smoothie recipe for those who enjoy the flavors of fall. Ready in 5 minutes!
Pumpkin Smoothie in a Cup
Ingredients
¾ cup low-fat vanilla yogurt or 1 container (6 ounces)
¼ cup canned pumpkin
2 teaspoons brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg (optional)
Directions
- Combine all ingredients in a bowl or blender.
- Mix until smooth and serve.
- Refrigerate leftovers within 2 hours.
Notes
- Top with granola or nugget type cereal for extra crunch.
- Extra canned pumpkin can be frozen to use later in main dishes, soups, chili or baked goods.
- Tastes great as a dip with cut fruit or graham crackers.
You might also like...
Carrot Ginger Salad
Carrot Ginger Salad
This flavorful, sweet and savory side dish is great for make-ahead meals!
Prepare:
20 minutes
Makes:
2 cups
Turkey Pumpkin Chili
Turkey Pumpkin Chili
A hearty and flavorful chili with lean ground turkey, filling beans and the right amount of spice!
Prepare:
5 minutes
Cook:
90 minutes
Makes:
10 cups
No-Knead Whole-Wheat Bread
No-Knead Whole-Wheat Bread
This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Orange Rice Salad
Orange Rice Salad
This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
Prepare:
15 minutes
Makes:
5 cups
Southern Okra Bean Stew
Southern Okra Bean Stew
A combination of hearty whole grains, creamy beans and tasty veggies make a satisfying and delicious stew.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
14 cups
Peach Salsa
Peach Salsa
A colorful and refreshingly sweet and savory salsa perfect for chips, tacos, or topping fish.
Prepare:
15 minutes
Makes:
2 cups
Comments
Wow, this was great! SO easy, my kids actually got out some graham crackers and dipped them in it and my 1st grader even took some leftovers to school for her lunch.
This is my husbands all time favorite Food Hero recipe. It's so fast for me to make, and I don't even have to pull out the blender because I can mix it in a bowl.
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!"