Pumpkin Smoothies

Serves: 2

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free



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 Lisa Palmatier, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: pumpkin


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