Tuesday, October 18, 2011

Pumpkin Pie Smoothie

pumpkin pie, smoothie-fied


I'm going through a pumpkin phase. I seem to want to make a pumpkin version of everything. Soup, breakfast, ice cream...and why not? Pumpkin is delicious. Pumpkin pie is delicious. Only it involves a lot of butter - at least if you want to do pie right. Not that butter is a bad thing. I love butter. All people should love butter. But pie for breakfast isn't always the greatest idea. It may look like a great idea if you are hungover or have spent the entire night writing a paper and it's five a.m. and you need motivation to live. But it's still not a good idea. Trust me.

Not that I've eaten pie for breakfast. I may have...eaten cake for breakfast. (I had to prevent it from going to waste!) Although then there was that time with the cookie dough...and the marmalade...which I ate with a fork, because toast seemed like an unnecessary accessory. Yeah, I've made poor breakfast choices in my life. I admit it.

But here is a version of Pie For Breakfast that doesn't involve guilt or send you into a sugar coma. So get excited. Pie for breakfast! It's win-win.


Pumpkin Pie Smoothie
1 cup Soy Milk (or milk of your choice)
1 cup Pumpkin Puree (fresh or canned)
1 Frozen Banana
1 - 2 tbsp Blackstrap Molasses
1 tsp Cinnamon
1/2 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Ground Cloves

pumpkin and blackstrap molasses
spicy smoothie


1. If roasting your own pumpkin (which I highly recommend - it's easy and cheap! and it results in deliciousness), preheat the oven to 375 degrees. Choose a pie pumpkin, the smaller variety, as they have a sweeter and richer flavour. Remove pumpkin stem and slice it in half. Scoop out the pulp and seeds. Place pumpkin halves face-down on a baking sheet lined with aluminum foil. Bake for 40 - 60 minutes, depending on the size of the pumpkin. When the flesh is soft and yields easily to a fork, it's cooked. Let pumpkin cool face up for roughly 10 minutes, then scoop out flesh and transfer to an airtight container. It can be stored in the fridge for up to five days. Use in smoothies, soups, baked goods, and even ice cream!

2. To make smoothie, pour milk into blender. Add spices, molasses, pumpkin, and banana. You can also add protein powder for more staying power if you have it on hand.

3. Blend until smooth. Enjoy!

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