This is the ultimate fall indulgence! I adore cooking with pumpkin and we usually have completely gorged ourselves on everything ‘pumpkin’ by the time Christmas rolls around (pumpkin cream puffs anyone?).
This smoothie was a new idea for this year- we will definitely be having it on a regular basis until we use up all of our garden pumpkins!
The best part about this pumpkin pie smoothie is that it is ice-cream-FREE. And though it tastes like dessert, it really isn’t that much of a compromise when you use stevia as a sweetener.
I know, I know… Everyone usually looks to warm drinks for fall, but with our abundance of fresh, raw milk, we usually have a hard time trading in our smoothies for hot cocoa or tea. Who says you can’t have both? 😉
Pumpkin Pie Smoothie
3/4 c. pumpkin puree (My tip for making real pumpkin puree, the EASY way!)
1 1/2 c. raw milk (we’ve used both goat and cow’s milk. Or try coconut milk if you are dairy-free.)
2 c. ice cubes
1/2 t. pumpkin pie spice (here’s how to make it yourself!)
1 t. cinnamon
1 t. vanilla extract
1 T. blackstrap molasses
Pinch of stevia or a tablespoon or two of real maple syrup (to taste)
Place all ingredients in a blender. Blend until thick and creamy.
Tip: The key to super creamy milkshakes when you don’t use ice cream is the blending. Blend it a lot. Blend it until you think it’s mixed enough, then blend it some more.
Yield: Approximately 2 servings
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