I can't believe I never thought to freeze pumpkin before now. Silly me! When I made my low fat pumpkin mousse pie a few weeks ago, there was a good bit of pumpkin still left in the can so I threw it in some ice cube trays to experiment with later. It's not the prettiest thing to look at initially but my experiment eventually led me in a very good direction, resulting in this pumpkin pie smoothie. It truly tastes like pumpkin pie and is a new favorite go-to for the boys and I in the mornings.
Did you know that pumpkin is loaded with vitamin A, C and E? It's also a great source of beta--carotene, is low in calories and high in fiber. It's even considered a super food! (I had no idea) Unfortunately, up until now, I reserved my pumpkin intake for pies and breads but I have a feeling this super food and I are going to be friends well past this season. What other flavor or fruits would you pair pumpkin with? I can't wait to mix up more smoothie creations!
// Ingredients //
5 frozen pumpkin cubes (I like Libby 100% pure pumpkin in a can!)
1/4 cup low fat vanilla yogurt
1/8 tsp. cinnamon
1 cup ice
1/2 cup orange juice
dash of fresh grated ginger (optional)
// Instructions //
Combine ingredients in a blender and mix until smooth. Serve and garnish with whipped cream and graham cracker crumbs.