This year, my 4-year-old and I made numerous excursions to the neighborhood pumpkin patch where we purchased a large number of our favorite pie pumpkins, which are flat with off-white skin and vibrant orange inside. When we first saw them a few years back, we were told they made excellent pie. These days, I solely use this variety of pumpkin. They are so delicious that once I scoop out the hot pumpkin after roasting it, my kid will eat it by itself in a bowl.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups pumpkin puree
- 1 cup milk
- ¼ cup white sugar
- ¼ cup Greek yogurt
- 8 ice cubes
Instructions
- Combine pumpkin puree, milk, sugar, Greek yogurt, and ice cubes in a blender. Blend until smooth.
- Use fresh or canned pumpkin puree.
- Top with whipped cream and nutmeg or cinnamon, if you like.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 330 mg |
| Sugars | 20 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |