Pumpkin Smoothie

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The Cast of Characters: Pumpkin pie filling, vanilla flavored yogurt, whole milk, cinnamon, and cinnamon graham crackers. (You can see here that I’ve already frozen the pumpkin pie filling in a container. That’s the first step!)

Start by throwing the graham crackers into a plastic bag, then crush them by banging them with something. In my case, the cinnamon was the closest thing to me.

Start by adding the milk to a blender.

Then add the vanilla yogurt.

Grab the frozen pumpkin pie filling…

And drop it in.

Then add a few dashes of cinnamon.

Turn on the blender and blend it until the frozen pie filling is totally broken up.


They’re nice and cold now, so serve it up immediately.

I love these little dang stemless wine glasses. I use ‘em for everything.

Get overly excited, please, and slosh a little over the side.

I walked away for a few moments. that’s why it got a little foamy on top.

Sprinkle quite a few graham cracker crumbs on the top of each glass.

Here’s one pre-separation. Creamy, dreamy, and out of this world.

Recipe: Pumpkin Smoothie

Prep Time: 5 Minutes | Difficulty: Easy | Servings: 8
Ingredients

1 can (15 Ounce) Pumpkin Pie Filling
3 cups Whole Milk (more If Needed)
1/2 cup Vanilla Yogurt (up To 1 Cup)
A Few Dashes Of Cinnamon
Cinnamon Graham Crackers, Crushed

Preparation Instructions

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.