After making a batch of Pioneer Woman’s yummy Pumpkin Muffins with Little Miss last weekend, I decided to use up the remaining pumpkin and evaporated milk in a tasty, sort-of-healthy, pumpkin smoothie. Why pumpkin? It’s almost May. Pumpkin is fall. Well, when we get pumpkins in the fall, I eventually end up with loads of pumpkin puree in my freezer. And when it was snowing in mid-April, pumpkin muffins really warmed up the place.
That’s right. Snowing in mid-April. Ugh. Thank goodness we had brighter days this weekend!
Anyhow, for your own sort-of-healthy Pumpkin Smoothie, collect–
2 cups frozen pumpkin puree
1 cup evaporated milk (or whatever milk you have)
1 cup vanilla greek yogurt (or whatever vanilla or plain yogurt you have)
1/4 cup almond butter
1/4 cup brown sugar
dash of pumpkin pie spice
Blend. Makes about 4 cups.
This smoothie is pretty hearty and a good dose of protein, vitamins, fiber…good things. Enjoy
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