This recipe for a pumpkin smoothie is only for pumpkin enthusiasts, so beware! The recipe as written is a favorite of both my 1-year-old and 5-year-old. Use room temperature pumpkin purée (instead of frozen) and warm everything through on the stovetop to make a hot beverage.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 16 ounces frozen pumpkin puree
- 2 cups milk
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Place frozen pumpkin purée into a microwave-safe bowl. Heat in the microwave on high to soften, 1 to 2 minutes.
- Pour milk into a blender. Add softened pumpkin purée, brown sugar, and cinnamon; blend until smooth.
- To freeze pumpkin purée, spoon it into a resealable bag and store in the freezer for at least 24 hours. I use homemade pumpkin purée that I make each autumn and freeze in 2-cup increments — but canned, solid-pack pumpkin should work just fine.
- If you find the pumpkin flavor too intense, try adding a frozen banana. You can play around with the flavors easily by adding some vanilla extract or pumpkin or apple pie spice instead of just cinnamon.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 328 mg |
| Sugars | 23 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I think it needs less purée and more almond milk. I added coconut sugar and shredded coconut.
I am going to be really honest here, I didn’t actually make it, but it looks absolutely amazing 😉 #Iamalazypersonlol
Delicious! It was a cozy and warm cold drink, pretty ironic, if you ask me.
I had to alter it a bit. Only had can evaporated milk so I added a little water to it to = 16 oz. I used pumpkin pie spice instead of cinnamon. I dumped it all in a blender with ice cubes and it tastes really good. Will make this again for sure. Easy peasy
Tastes great! Will be making this again for sure. I made one change…1 1/2 teaspoons cinnamon and 1/2 teaspoon pumpkin pie spice. I might add some vanilla next time. Thank you for this recipe!
just made this today and i made it exactly like the recipie says and i thought it was terrible…. it was all gritty tasting and it was seperating in my glass, not even smooth or creamy… had to dump it all down the drain. which was a shame because i love pumpkin
I only had unsweetened almond milk, so I used 1/3 C brown sugar instead of 1/4 C… added a splash of vanilla & added a tsp of pumpkin pie spice… Although I liked it… my niece hated it. Her words were “it tastes like pumpkin straight from the can”. And she was right. So next time, I will add a banana & see if that breaks it up a bit. I think it’s worth another shot 🙂 If you love pure pumpkin, you will love this!
Nothing against the recipe, but I wasn’t a fan. I like pumpkin, but I guess I just didn’t like drinking a pie. I added two bananas and some ginger, and that helped, but I don’t think I’ll be making this again.
I made it following the recipe EXACTLY… but it was a little too much pumpkin for me. I made it again using about two spoonfuls of the pumpkin and a few scoops of vanilla ice cream (same amounts of spices) and both me and my friend loved it!
I made for one and modified it. Modifications:: I used unsweetened almond milk, subbed 1 Tbsp maple syrup , omitted brown sugar, added 1 overripe banana and ice. SUPERB.
Simple and delicious as is but also a great base to add other ingredients to make it your own. I added a banana just to make larger servings. Next time I want to try pumpkin pie seasoning.
Used some unused can pumpkin from Thanks Giving. Thought that worked well. Also, thought I’ll try cream or ice cream in place of milk next time.
I LOVE EM
A family favorite! I’ve made this several times now and double the recipe for 5 good size servings. We prefer this with a half tsp vanilla (1tsp per double) and use pumpkin pie spice in place of the cinnamon. I use 2 cans of organic pumpkin puree per double & ice. I taste it & usually add a little more spice. Tastes like a frosty pumpkin pie!
10/10 WOULD TRY AGIN IGN
Too much cinnamon for my family’s tastes. Will probably cut that in half and add an extra banana.
It was a bit sour.
I did have to add a banana and a few drops of vanilla extract because it was a little on the bitter side….maybe because it was fresh pumpkin puree? Not sure.
As is, I would give the recipe 2 stars – it was too thick for my taste and the flavor was bland. I found that I needed to add more milk and doubled the brown sugar. I also added a pinch of salt to bring out some of the sweet. What I ended up with was pretty much nothing like the recipe, but the ingredients were a good starting point. A little vanilla yogurt added to this also tasted good.
I used refrigerated pumpkin I had leftover from another recipe. It worked fine, I added ice cubes and I didn’t use cinnamon. I probably will make it again since I didn’t have to use bananas.
Oh my gosh, I honestly loved this so much! Im also going to make another one in the morning for breakfast! Thanks!