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    Home » Custardy Pumpkin-Maple Smoothie

    Custardy Pumpkin-Maple Smoothie

    Updated: Apr 17, 2023 by Veronica Noone · This post may contain affiliate links · 19 Comments

    custardy pumpkin maple smoothie pin

    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!

    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!

    ½ 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.

    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.

    Ingredients

    • ½ cup (122g) pumpkin puree, frozen
    • 2 tablespoon (40g) real maple syrup
    • 1 tablespoon (16g) natural creamy peanut butter
    • ½ teaspoon ground cinnamon
    • ½ cup (4oz) unsweetened almond milk

    Instructions

    Put all ingredients in the blender.

    All the Ingredients for Custardy Pumpkin Maple Smoothie

    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. 🙂

    📖 Recipe

    custardy pumpkin maple smoothie featured

    Custardy Pumpkin-Maple Smoothie

    Fall in love with this rich and creamy custardy pumpkin-maple smoothie. Perfect for a cozy autumn morning treat or post-workout snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 2 minutes mins
    Total Time 4 minutes mins
    Course Smoothie
    Cuisine American
    Servings 1 people
    Calories 239 kcal

    Ingredients
      

    • ½ cup 122g pumpkin puree, frozen
    • 2 tablespoon 40g real maple syrup
    • 1 tablespoon 16g natural creamy peanut butter
    • ½ teaspoon ground cinnamon
    • ½ cup 4oz unsweetened almond milk

    Instructions
     

    • Put all ingredients in the blender.
      ½ cup 122g pumpkin puree, frozen, 2 tablespoon 40g real maple syrup, 1 tablespoon 16g natural creamy peanut butter, ½ cup 4oz unsweetened almond milk
    • 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. 🙂
      ½ teaspoon ground cinnamon

    Nutrition

    Calories: 239kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 235mgPotassium: 382mgFiber: 2gSugar: 27gVitamin A: 4940IUVitamin C: 5mgCalcium: 224mgIron: 1mg
    Keyword Maple, pumpkin
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Cynthia

      January 29, 2014 at 9:28 am

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

      Reply
    2. Cynthia

      January 29, 2014 at 9:27 am

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

      Reply
    3. Amber W

      August 12, 2013 at 2:07 pm

      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
    4. sunshine

      May 17, 2013 at 6:00 am

      Well sounds delicious bt looks yuck!

      Reply
    5. Kayla W

      May 13, 2013 at 7:28 pm

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

      Reply
    6. Michelle

      May 09, 2013 at 11:15 am

      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
    7. JenS

      May 08, 2013 at 8:11 am

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

      Reply
    8. Jody - Fit at 55

      May 07, 2013 at 5:55 pm

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

      Reply
    9. Christy

      May 07, 2013 at 4:58 pm

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

      Reply
    10. Bronwyn Kelly

      May 07, 2013 at 4:12 pm

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

      Reply
      • roni

        May 07, 2013 at 4:16 pm

        I don't think so. Should be fine!

        Reply
    11. Laurie

      May 07, 2013 at 12:55 pm

      This would be good with roasted butternut squash, too.

      Reply
    12. Cindy

      May 07, 2013 at 12:13 pm

      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 08, 2013 at 9:12 pm

        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.

        Reply
    13. Paula

      May 07, 2013 at 8:47 am

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

      Reply
    14. Kristin Roberts

      May 07, 2013 at 6:15 am

      This sounds healthy and delicious, must try this out. Thank you 🙂

      Reply
    15. Ria

      May 06, 2013 at 10:00 pm

      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
    16. Tania Danilenko

      May 06, 2013 at 4:31 pm

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

      Reply
    17. Jen

      May 06, 2013 at 7:54 pm

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

      Reply

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