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.
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.
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
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
Cynthia
PS I forgot to say, I used leftover cooked squash in place of the pumpkin......worked beautifully!
Cynthia
Made this last night......absolutely delicious!! Thanks for a great recipe (and website!)
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)
DELISH!
I'll be trying out more of your recipes!
sunshine
Well sounds delicious bt looks yuck!
Kayla W
I love how you used pumpkin! I've only ever made pupmkin pie, I love adding to my repertoire 🙂
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
JenS
I made this today for breakfast with sun butter and unsweetened almond coconut milk and it was great! Will definately make again.
Jody - Fit at 55
Holy mother of god - that looks amazing! 🙂 LOVE your trick on freezing left over pumpkin!!!!
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. https://greenlitebites.com/2013/02/27/dont-waste-another-lemon-try-the-frozen-lemon-trick/
Bronwyn Kelly
Would using regular milk make a big difference in taste/consistency?
roni
I don't think so. Should be fine!
Laurie
This would be good with roasted butternut squash, too.
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.
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.
Paula
:0 only 270 calories and 7g protein - count me in 😀
Kristin Roberts
This sounds healthy and delicious, must try this out. Thank you 🙂
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!
Tania Danilenko
OMG, vegan awesomeness for 260 calories! Must.Try.Soon.
Jen
Oh wow that looks delicious! I can't wait to try this!