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Creamy Pumpkin Smoothie
1 15oz can Pumpkin
1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar
1t Pumpkin Pie Spice
1 Banana
1/3 c. Apple Juice Concentrate
Ice
Process all ingredients in a blender until smooth.
(submitted by Katherine Lawrence of www.plantbasedhealth.com )
Sarah, it makes about 4 cups. So, 2, 2-cup servings. Hope you enjoy it!
November 16th, 2010 at 4:22 pm
This was so good everyone loved it
Not our favorite. We weren’t sure if it was the banana or apple juice concentrate that threw off the taste. My husband was expecting it to taste like pumpkin pie, ha ha. Not gross just not one we’ll make again. Creative though!
wont make again, I mean.
Yum! Didn’t use the apple juice, and added a TBSP of brown sugar. Delish!
The above recipe must be for folks who dislike pumpkin. For more authentic pumpkin pie taste, try:
Pumpkin PIE Smoothie
1-1/3 cup cooked Pumpkin *
1 cup Soy Milk – sweetened vanilla type
1 teaspoon molasses – for that pie flavor!
1/8 teaspoon Pumpkin Pie Spice
1/8 teaspoon Cinnamon (to dilute the pie spice)
1 teaspoon brown sugar or other sweetener
Process all ingredients in a blender until smooth.
If too thick for your blender to completely process, add a touch of more soy milk, water, ice, or cider.
* To easily cook pumpkin, put entire washed pumpkin in baking pan in a 300 degree oven for a half-hour, and then turn off the oven. Let sit overnight. The next morning, the pumpkin should have collapsed on itself and you can easily peel back the skin to scoop out the softened flesh with a spoon. Don’t worry about the stringy bits as the blender will deal with those, but be sure to separate any seeds to roast separately.
** Sugar pumpkins give the best flavor, but regular ones are still good.
September 22nd, 2012 at 4:29 am
I need calorie, fiber, protein, cholesterol, etc. content before trying recipes. I can’t imagine why these values would not be posted for all recipes.
September 22nd, 2012 at 8:22 am
Doris, these recipes are submitted by regular people who do not have access to that information. There is software available to determine nutritional values, but it takes a lot of skill in entering recipes and ingredients to make sure the values are correct, and I wouldn’t expect the average person to be willing to take the time to learn how to do that.
I hope I’m not out of line, but want to share this for those who care to read it. These recipes are free. F R E E. We are paying nothing for them. I am extremely grateful I have access to these amazing recipes. If they don’t have nutrition info, and if I want it, I figure the onus is on ME to look it up myself. In the time it takes to complain, one could already have it halfway done. Please remember people are sharing these out of kindness, and let’s not do anything to hinder their desire to share. I have been copying recipes onto recipe cards, by hand, all night. I just want to express how grateful I am to Susan V, she is saving my life with these recipes! I am unemployed and not able to buy vegan books right now. I am SO grateful. Please dear posters, don’t let a few complaints hinder you from sharing your delicious vegan recipes. Thank you from the bottom of my now healthier heart, Cheryl
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October 23rd, 2010 at 7:26 pm
How many servings does this make?