Skip to main content

Pumpkin Smoothie in a Cup

The perfect smoothie recipe for those who enjoy the flavors of fall. Ready in 5 minutes!
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Glass of thick smoothie served with cinnamon sticks.
Prep time: 5 minutes
Makes: 1 cup
Nutrition Facts: View label

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

  1. Combine all ingredients in a bowl or blender.
  2. Mix until smooth and serve.
  3. 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.

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!" 

You might also like...

Recipes A to Z (without photos)

Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Colorful bowls of thick chili served with green onion.

Slow Cooker Black Bean, Sweet Potato and Quinoa Chili

This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Split Pea Salad
Bowl with a vibrant mix of split peas, tomato and parsley.

Split Pea Salad

Tender split peas and fresh tomatoes and herbs make a light and tasty salad perfect for potlucks, BBQs and picnics!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
2 cups
High Protein Banana Split
Small bowls of yogurt topped with a cereal and a colorful fruit combination.

High Protein Banana Split

A protein-packed breakfast or snack recipe. Bananas are topped with Greek yogurt, cereal, fruit and honey.
Prepare:
10 minutes
Makes:
2 servings
Spinach Pasta Salad
Bowl of a mix of macaroni noodles, spinach, oranges and dried cranberries.

Spinach Pasta Salad

This fun and delicious pasta salad recipe combines fresh veggies, crunchy seeds, tangy fruit and tender pasta with a savory teriyaki dressing.
Prepare:
15 minutes
Makes:
5 cups
Parmesan Roasted Potatoes
Plate of red potatoes with grated parmesan cheese.

Parmesan Roasted Potatoes

Hearty and satisfying potatoes roasted to perfection and topped with rich and tangy parmesan cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
3 cups