Pumpkin Pie Smoothie

Before you start

This smoothie borrows the flavors of pumpkin pie: earthy squash, warm spices and a touch of maple, made creamy with frozen banana and yogurt. A crumb of graham cracker on top is a nod to the crust. It is a good way to use the half can of pumpkin left after baking.

Buy plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and makes the smoothie cloying. Pumpkin itself adds body but no chill, so the cold has to come from frozen banana and ice, or from pumpkin frozen in portions. Spices should be noticeable but balanced; about half a teaspoon of pumpkin pie spice is enough for one glass.

Ingredients

• 120 g (½ cup) plain canned pumpkin puree — not pie filling
• 1 medium frozen banana
• 120 g (½ cup) plain or vanilla Greek yogurt
• 180 ml (¾ cup) milk
• 1 tbsp maple syrup — to taste
• ½ tsp pumpkin pie spice — or ¼ tsp cinnamon plus pinches of ginger, nutmeg and cloves
• ¼ tsp vanilla extract
• 4 ice cubes
• 1 graham cracker, crushed — optional garnish

Method

1. Add the milk, pumpkin puree, yogurt, maple syrup, spice and vanilla to the blender jar.
2. Add the frozen banana and ice cubes on top.
3. Blend on low for 10 seconds, then on high for 40 to 50 seconds, until smooth, thick and an even orange color with no streaks of pumpkin.
4. Taste and adjust: add more maple for sweetness, a pinch more spice for warmth, or a splash of milk if it is too thick.
5. Pour into a glass, sprinkle with crushed graham cracker and serve cold.

Tips for success

• Freeze leftover pumpkin puree in ½-cup portions in a muffin tin, then bag them. Frozen pumpkin makes the smoothie thicker and colder.
• Toasted pecans or a spoon of almond butter add a pie-crust richness.
• Go easy on cloves; they quickly dominate the other spices.

Substitutions

Canned pumpkin

Roasted butternut squash or sweet potato puree gives a similar texture and flavor.

Frozen banana

Use 75 g frozen cauliflower rice plus 1 extra tbsp maple syrup, or 2 soft dates and more ice.

Greek yogurt

Silken tofu or coconut yogurt make it dairy-free; regular yogurt makes it slightly thinner.

Variations

Pumpkin spice latte smoothie

Replace half the milk with chilled strong coffee. This adds caffeine.

Pumpkin oat smoothie

Grind 20 g rolled oats dry in the blender before adding the other ingredients.

Troubleshooting

Too sweet and over-spiced

Pumpkin pie filling was used instead of plain puree. Use 100% pumpkin puree and add your own spice.

Not cold enough

The pumpkin and milk were at room temperature. Chill or freeze the pumpkin and use a fully frozen banana.

Earthy, vegetal taste

Not enough sweetness or acidity. Add a little more maple and a spoon of yogurt to brighten it.

Storage

Drink right away. Leftover opened canned pumpkin should be moved to a covered container in the fridge and used within about 5 to 7 days, or frozen in portions for up to 3 months.