Frozen banana gives this pumpkin smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. Add in yogurt and orange juice and you have a breakfast beverage with 740 milligrams of potassium per serving.
1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen
Dash of ground cinnamon (optional)
How to Make It
Combine yogurt and next 8 ingredients (through banana) in a blender, and process until smooth. Garnish with dash of ground cinnamon, if desired. Serve immediately.
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Also appeared in:
Oxmoor House, March, 2013,Cooking Light Chill
I wanted more pumpkin flavor and less juice. I started with less yogurt (6 oz) and I substituted milk for the the oj and omitted the ice completely. I also added 1/2 teaspoon of pumpkin pie spice. Will make again.
The only change I made was using plain yogurt with a bit of vanilla. This is wonderful even for a dubious pumpkin consumer. I might use Greek yogurt to up the protein in the future. My three year old loved it as well.
It's fantastically tasty just the way it's presented. I did use only 6 oz. yogurt since I just had an indiv. serving + my banana wasn't frozen and my pumpkin wasn't cold. Other pumpkin smoothies I've made have always been too squashy, but they got this right on. Sprinkle the cinnamon on top and toast to fall!
I changed this one up a bit. I did not have either vanilla yogurt nor OJ, but after reading others' reviews I decided to make it anyway. I used nonfat milk, a bit more pumpkin, pumpkin pie spice and cinnamon, vanilla extract, a room temp banana ( I think it could have been riper), brown sugar and ice. I think it turned out great and I could see making it again.
Variations on this smoothie have been a regular occurence in our household since I first discovered the pumpkin banana combo in this recipe. I like a simpler version of chilled pumpkin, frozen banana, soy milk, and a bit of brown sugar (i don't like the spices or the OJ and usually omit the yogurt too). It has been my 3-year-old son's favorite treat for several years. To get even more nutrients for my son I add half an avocado if I have it (seems strange but tastes great!) and sometimes add cocoa powder for a chocolate treat. And to make it a meal, I've even added peanut butter, which he also loves in it. Thanks CL for the great idea! I give the idea 5 stars but the actual recipe 3 because I think it's better and simpler without the spices, OJ, ice, and yogurt.
This was a good smoothie after I made some adjustments to the ingredients. The first time I made it I could not taste the pumpkin enough, so the second time I made this I put less juice and less yogurt in it. This made the pumpkin stand out much more. This is a good recipe for the fall season and for a hearty breakfast.
This recipe is the basis for one of my favorite breakfast smoothies. It's a solid, tasty, healthy recipe that can be described as "tropical-meets-autumn". I was hoping for more of a "pumpkin pie in a glass". I reduce the yogurt to 1/2 cup, use 1/4 cup Martinelli's Organic Apple Juice in place of the orange juice, double the cinnamon, and eliminate the ice cubes. It's so delicious, easy to make, and powers me through my morning!
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