Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.
Hint: Freeze your pumpkin puree in ice cube trays. After 24 hours remove pumpkin cubes and store in an airtight container in the freezer. When you want to mix up a smoothie, just pull them from the freezer and use what you want. Store leftovers in the freezer for the next time.
Option: Canned pumpkin can also be used. Freeze in ice cube trays or use straight from the can for a thinner smoothie. You can also omit the banana and increase the pumpkin to 1 cup for more pumpkin taste.
Using fresh pumpkin in your recipes
Use Sugar Pie pumpkins for the sweetest, most tender flesh. Wash your pumpkin and cut it in half. With a spoon, remove the seeds and strings. Place pumpkin, flesh side down, on a baking sheet and bake in a 400º F oven for 35 to 45 minutes. Peel skin from pumpkin and prepare as desired.
Using less liquid will make a thicker, shake-style drink.
Each serving: 200 cal, 4g fat (2g sat), 15mg chol, 90mg sodium, 36g carb, 4g fiber, 25g sugars, 7g protein
Recipe by, PCC Cooks instructor