Adventures in Healthier Eating with 2 Kids and a Picky Husband

Custardy Pumpkin-Maple Smoothie

Posted by 2 years ago 19 Comments

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

See other recipes using: almond milk, cinnamon, maple syrup, peanut butter, pumpkin


Discussion

There are 19 comments so far. Join in on the conversation.

Leave a comment

I’d love to hear your story or thoughts on mine.

Your email address will not be published. Required fields are marked *

Discussion

There are 19 comments so far. Join in on the conversation.

    Tania Danilenko

    May 6, 2013

    OMG, vegan awesomeness for 260 calories! Must.Try.Soon. Reply

    Jen

    May 6, 2013

    Oh wow that looks delicious! I can't wait to try this! Reply

    Ria

    May 6, 2013

    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! Reply

    Kristin Roberts

    May 7, 2013

    This sounds healthy and delicious, must try this out. Thank you :) Reply

    Paula

    May 7, 2013

    :0 only 270 calories and 7g protein - count me in :D Reply

    Cindy

    May 7, 2013

    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. Reply

      Cindy

      May 8, 2013

      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.

    Laurie

    May 7, 2013

    This would be good with roasted butternut squash, too. Reply

    Bronwyn Kelly

    May 7, 2013

    Would using regular milk make a big difference in taste/consistency? Reply

      roni

      May 7, 2013

      I don't think so. Should be fine!

    Christy

    May 7, 2013

    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. http://greenlitebites.com/2013/02/27/dont-waste-another-lemon-try-the-frozen-lemon-trick/ Reply

    Jody - Fit at 55

    May 7, 2013

    Holy mother of god - that looks amazing! :) LOVE your trick on freezing left over pumpkin!!!! Reply

    JenS

    May 8, 2013

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

    Michelle

    May 9, 2013

    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 Reply

    Kayla W

    May 13, 2013

    I love how you used pumpkin! I've only ever made pupmkin pie, I love adding to my repertoire :) Reply

    sunshine

    May 17, 2013

    Well sounds delicious bt looks yuck! Reply

    Amber W

    August 12, 2013

    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) DELISH! I'll be trying out more of your recipes! Reply

    Cynthia

    January 29, 2014

    Made this last night......absolutely delicious!! Thanks for a great recipe (and website!) Reply

    Cynthia

    January 29, 2014

    PS I forgot to say, I used leftover cooked squash in place of the pumpkin......worked beautifully! Reply