Description
Pumpkin ice cream is at the top of my list of favorite pumpkin desserts, but it’s very fattening. My recipe for Pumpkin Smoothie is a much healthier alternative and very tasty to boot!
Substitute soy milk for cow’s milk, if desired.
Ingredients
- ½ cups Pumpkin Puree
- ½ cups Milk
- ½ cups Crushed Ice
- 2 teaspoons Packed Brown Sugar
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Ginger
- 1 pinch Ground Cloves
- 1 pinch Ground Nutmeg
Preparation
1. If you like your smoothie thick and slushy, freeze the pumpkin puree in ice cube trays or in dollops on a small baking pan lined with waxed paper. Otherwise, simply use room temperature puree.
2. Combine pumpkin, milk, ice, brown sugar and spices in a blender and blend until smooth.
3. Pour into glasses and serve with a dash of ground cinnamon on top.
