Custardy Pumpkin-Maple Smoothie
Custardy Pumpkin Maple Smoothie close up

OK, hear me out — I know it’s not pumpkin season, but I just got back from a FABULOUS 5-day vacation in Vermont with The Husband. It was our 12th anniversary trip and we went completely kid-less. Can you say heaven?

‘Cause it was!

I love my boys, but Mama needed a break. We got home last night and now, of course, I’m stuck in the house catching up on work with not too many options available in the food department.

I did, however, bring back some Vermont maple syrup!

Ingredients for Custardy Pumpkin Maple Smoothie

Vermont Maple Syrup

I must admit, I’m a maple syrup convert. I never liked it, not even as a kid, but in recent years I’ve grown to LOVE it. It has now joined honey on my all time favorite sweeteners list.

I decided it would be fun to use it in some way and that’s when “smoothie” popped into my head. At first I was thinking something with blueberries but then I remembered my frozen pumpkin puree!

Frozen pumpkin

1/2 cup Frozen pumpkin

This is my technique when a recipe called for less than a full can of pumpkin. I put half-cup servings in freezer bags and then store flat.

Frozen Pumpkin Flat

Frozen Pumpkin Flat

Freezing flat makes it super easy to defrost. Note: I do this with meat as well.

This batch was left over from a pumpkin yogurt I made a few months back.

Custardy Pumpkin Maple SmoothieI’m not sure if the frozen pumpkin helped contribute to the awesomeness of this “smoothie” but it came out WAY better than I anticipated.

I’m putting “smoothie” in quotes because it was my intention to make one, but I ended up eating this with a spoon. It was divine! I’m seriously thinking of serving it for dessert on Thanksgiving this year with a dollop of whipped cream. It was very reminiscent of a custard.

Here’s that I did.

  • 1/2 cup (122g) pumpkin puree, frozen
  • 2 tbsp (40g) real maple syrup
  • 1 tbsp (16g) natural creamy peanut butter
  • 1/2 tsp ground cinnamon
  • 1/2 cup (4oz) unsweetened almond milk

Put all ingredients in the blender.

Ingredients for Custardy Pumpkin Maple Smoothie

All the Ingredients for Custardy Pumpkin Maple Smoothie

Blend until smooth!

Pour, or I should say, dollop into a glass and enjoy!

Custardy Pumpkin Maple Smoothie close up

I topped it with a dash of cinnamon just for fun. :)

Custardy Pumpkin Maple Smoothie top view

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
260 10g 9g old: 5 new: 7
Sugar Sat Fat Carbs Protein
29g 1g 42g 7g
Posted in: Breakfast Ideas, Dessert Ideas, Food Photos, Smoothie Ideas, Snack Ideas, Vegetarian Ideas
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17 Comments and 2 Replies

  1. Ria

    Thank you for this recipe! Perfect timing too! I was just looking for something cold, sweet and healthy at the same time tonight in this 30 degrees above temperature. I went to your site (I’ve been trying out some of your recipes and so far were all delicious!) and saw this, I have all the ingredients on hand so I tried it out. It was delicious! It satisfied my cravings! So thank you again!

  2. Cindy

    O.M.G.! This looks delicious. I’m totally ready to make since I used your freeze-pumpkin-flat-bag trick and so have 2 packets ready to go! Plus, I have read maple syrup that a friend brought me from Canada. This afternoon’s snack is waiting to be made.

    1. Cindy

      As expected, it was AMAZING! So creamy and smooth with just the right sweetness. I was out of plain peanut butter so I used PB2 instead but couldn’t really taste it. I think it would bet better with regular peanut butter.

  3. Christy

    Looks awesome! Can’t wait to try this. I love anything pumpkin. I also really like the tip on freezing flat, so simple but not something I do now. Probably helps with freezer space too. BTW, total convert to the frozen lemon thing. link to

  4. JenS

    I made this today for breakfast with sun butter and unsweetened almond coconut milk and it was great! Will definately make again.

  5. Michelle

    I have always been a pumpkin pie and pumpkin bread eater. Now I see lots of Pumpkin “smoothies” in my future. That looks and sounds so YUMMY. Thanks for the recipe

  6. Amber W

    Came to your website via Gina @ Skinnytaste.
    I was sifting through your vegetarian recipes and came across this one and just HAD to try it!
    Being Canadian, real maple syrup is a natural item in my kitchen, and I’m always dying for harvest & pumpkin season to roll around!
    This was AMAZING.
    I doubled the recipe so I could use up what was leftover of my pumpkin puree from baking. (not frozen)
    The only thing I changed was I used pumpkin pie spice instead of cinnamon (the blend of nutmeg, cinnamon, cloves..etc)

    I’ll be trying out more of your recipes!

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