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!
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!
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.
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.
I’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.
- ½ cup (122g) pumpkin puree, frozen
- 2 tbsp (40g) real maple syrup
- 1 tbsp (16g) natural creamy peanut butter
- ½ tsp ground cinnamon
- ½ cup (4oz) unsweetened almond milk
Put all ingredients in the blender.
Blend until smooth!
Pour, or I should say, dollop into a glass and enjoy!
I topped it with a dash of cinnamon just for fun. 🙂
|Servings||Amt per Serving|
|260||10g||9g||old: 5||new: 7|