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
PrintPumpkin Pie Smoothie
Ingredients
- 3/4 c. pumpkin puree
- 1 1/2 c. raw milk
- 2 c. ice cubes
- 1/2 t. pumpkin pie spice
- 1 t. cinnamon
- 1 t. vanilla extract
- 1 T. blackstrap molasses
- Pinch of stevia or 1-2 T maple syrup
Instructions
- Add all ingredients to blender
- Blend until thick and creamy
Looking for more wholesome, homemade smoothie/shake recipes? Check out the Chocolate Peppermint Shake and the dreamy Orange Creamsicle Shake recipe.
Your recipe sounds yummy for Pumpkin Pie in a Glass.
Thanks!
Sounds absolutely delish!
I have GOT to try this! I have everything on hand and will be making it this afternoon for sure 🙂 Thanks for linking it up to our Five Flu Fighting Foods carnival!
I too have been gorging myself on everything pumpkin!! I have already gone through two large batches of homemade puree and need to make some more, and you can bet this will be on my list for breakfast!! Thank you, and you might like some of my many pumpkin recipes on my blog at: tessadomesticdiva.blogspot.com
super yummy! the color is a little weird and I had to bribe the kids to taste it but once they did they were hooked!
Love this idea! We’ve got all of these ingredients in abundance, so hurray! (I’ll have to look up what is in pumpkin pie spice and make some to have on hand from the base spices- I am guessing ginger, cinnamon, nutmeg, and cloves!)
Yup- I think a sprinkling of those spices would make a fine substitute!
I absolutely LOVE pumpkin in all of its forms. I have can of pumpkin in the kitchen right now. I think I might try your icecreamless version tomorrow for breakfast!
Super yummy!
I would love to have you share this (or any other recipes of yours) at Wednesday Extravaganza – my Foodie link party, and maybe win a lifetime feature on my Wall of Fame! Here is the link:
http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html
I can’t wait to see you there!
I tried this for breakfast this morning and it was delicious! I had some leftover frozen coconut milk and I added some goat’s milk too. But I think the fact that the coconut milk was frozen made it even more like ice cream. What a great breakfast/treat!
Oooh, I like the frozen coconut milk idea!
Do you have anymore pumpkin recipes? I would love a good pumpkin bread recipe …. and also pumpkin muffins. Thanks in advance!
BTW — I just made pumpkin puree for the first time (thanks to your great tip) and it was soooo easy! I am now anxious to make some goodies with it! 🙂
Yes! I do– I have a pumpkin cream puff recipe, and a recipe for DIY pie spice. AND– posting a Maple Honey Pumpkin Bread recipe this week- so stay tuned! (You can access the others via the recipe page up there in the top menu bar)
Molasses sub?
You can just omit it.
I didn’t know where to comment about an entirely different subject, so here goes. Jill, thanks so much for giving me a clue years ago, how to can pears without peeling, and without sugar!!!!!! I’ve been canning Fan Stil pears this week, Sept 2019. Having been living the lifestyle of Dr. Colbert’s keto-zone, sugar is no longer a part of our lifestyle. We do use natural sweetener, but I didn’t even need that using your great advice for canning pears. Your experience and wisdom saved me so much labor and time. I can’t thank you enough!!!!!!!!!! from far northern California
I made this recipe today and it is really delicious! Tastes like Pumpkin Pie in a glass! I didn’t have Blackstrap Molasses, so I just used Grandma’s Brand which I had on hand. The two cups of ice made it nice and cold and so refreshing! And I didn’t even add any Stevia or Maple Syrup. If I had added Maple Syrup, it would have been even better, but it was great the way I made it leaving that out. Thank you so much for sharing your recipe! It is a definite keeper! I look forward to trying more of your recipes! 🙂
We’re so glad you enjoyed this recipe!