menu
Español

Print Recipe Color

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.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
1 cup
Prep time:
5 minutes
Recipe Image
Hide nutrition box
Photo of Nutrition Facts of Pumpkin Smoothie in a Cup