Smooth Pumpkin Pie Recipes

PUMPKIN PIE SMOOTHIE

Pumpkin Pie Smoothie image

Pumpkin pie in a cup!

Provided by AHMOM

Categories Fruits and Vegetables Vegetables Squash

Time 2m

Yield 4

Number Of Ingredients 5

Ingredients

1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can frozen apple juice concentrate
⅛ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 ½ cups water

Steps:

Remove pumpkin from can and freeze for 1 hour.
In a blender combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.

Nutrition Facts : Calories 203 calories, Carbohydrate 49.8 g, Fat 0.7 g, Fiber 3.8 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 281.6 mg, Sugar 42.1 g

PUMPKIN PIE SMOOTHIE

Pumpkin Pie Smoothie image

I wanted pumpkin pie for breakfast but without the effort. This smoothie delivers that wonderful pumpkin-cinnamon combo. Dress it up with a little whipped cream and a sprinkle of granola on top. -Alisa Christensen, Rancho Santa Margarita, California

Provided by Taste of Home

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 carton (5.3 ounces) fat-free plain Greek yogurt
1/2 cup 2% milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon or pumpkin pie spice
2 teaspoons almond butter or peanut butter
2/3 cup canned pumpkin
1 cup ice cubes
1 tablespoon granola

Steps:

Place the first 7 ingredients in a blender; process until blended. Pour into glasses; top with granola.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

PUMPKIN PIE SMOOTHIES

Pumpkin Pie Smoothies image

My pie-flavored smoothie is loaded with fruit. The spices make it all come together. -Karen Sikora, Dayton, Nevada

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 can (15 ounces) pumpkin, chilled
1-1/3 cups evaporated milk (about 10 ounces), chilled
1 cup orange juice
1/3 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 small ripe banana, cut into thirds

Steps:

Process all ingredients in a blender until smooth.

Nutrition Facts : Calories 256 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 86mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 5g fiber), Protein 7g protein.

PUMPKIN PIE SMOOTHIE FOR 2

Pumpkin Pie Smoothie for 2 image

I love making this smoothie. Sometimes I add chia seeds for a bit of texture.

Provided by AddedSugarFreeME

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 5m

Yield 2

Number Of Ingredients 6

Ingredients

8 ice cubes, or as desired
1 banana
¼ cup yogurt
¼ cup pumpkin puree
⅛ teaspoon ground cinnamon
1 pinch ground ginger

Steps:

Blend ice cubes, banana, yogurt, pumpkin, cinnamon, and ginger together in a blender until smooth.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 18.6 g, Cholesterol 1.8 mg, Fat 0.8 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 98.5 mg, Sugar 10.4 g

PUMPKIN PIE SMOOTHIE

Pumpkin Pie Smoothie image

Creamy, protein-packed pumpkin pie smoothie blended with pumpkin puree, banana, yogurt, nut butter and cozy spices for a delicious breakfast or snack! This healthy pumpkin smoothie recipe will be your new favorite to make for fall.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Gluten Free Grain Free Snack

Time 10m

Number Of Ingredients 8

Ingredients

1 frozen banana
½ cup plain or vanilla yogurt
1/2 cup pumpkin puree
1/2 cup unsweetened almond milk
1 tablespoon almond or pecan butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch each of nutmeg, ginger & allspice

Steps:

Add all ingredients to a blender and blend until smooth. Serves 1.

Nutrition Facts : ServingSize 1 smoothie, Calories 320 kcal, Fat 10.4 g, SaturatedFat 0.6 g, Carbohydrate 38.5 g, Fiber 8.8 g, Sugar 22.4 g, Protein 17.1 g

SMOOTH PUMPKIN PIE

Smooth Pumpkin Pie image

This recipe came from a "Farming in BC" newspaper. It's the Family Favourite Recipes by Pauline McDonald. I've used my own pumpkin I grew in my garden and with this recipe it is the best pumpkin pie I have ever tasted.

Provided by Kansas A

Categories Pie

Time 1h25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 ounce) can plain pumpkin puree
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
3/4 teaspoon ginger
1 dash ground cloves
3/4 cup light brown sugar
2 eggs
1/2 cup cream or 1/2 cup evaporated milk
3/4 cup milk, scalded

Steps:

Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.
Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom.
Preheat over to 450°F.
Mix the can of pumpkin, salt, spices, and brown sugar until well blended.
Beat the eggs lightly and add the cream or evaporated milk and then beat.
Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.
Pour the mixture into the chilled pie shell.
Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.
If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool.

Nutrition Facts : Calories 225.9, Fat 9, SaturatedFat 5.1, Cholesterol 88.4, Sodium 344.7, Carbohydrate 34, Fiber 0.6, Sugar 27.7, Protein 4.3

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