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Oct 05
11

Pumpkin Smoothie

It’s pumpkin season! I saw the original version of this Pumpkin Smoothie recipe in Food Network magazine and I was intrigued. I’ve used pumpkin in a lot of ways, sweet and savory, but I’ve never thought of making it into a smoothie. A latte or a milkshake? Sure. But a smoothie? Nope…and mixing it with banana? Interesting. I fooled around with the quantities of ingredients a little bit based on what I had on hand and making it lighter and I think it turned out great. It definitely tasted like a smoothie; fresh, cold, thick, fruity and sweet without being over-the-top, but the pumpkin puree and pumpkin pie spice gave it a really fun Fall twist. This smoothie is filling and a great way to get some fruit and dairy in at breakfast, lunch or for a snack. Mix a little Autumn into your smoothie this Fall and you won’t regret it!

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Pumpkin Smoothie

Yield: 2 (1-1/4 cup) servings

Ingredients:

  • 1 cup ice
  • 1 cup canned pumpkin puree
  • 1 (5.3 oz) container nonfat vanilla Greek yogurt (I used Dannon Light & Fit)
  • 1 medium banana
  • 1 ½ tablespoons honey
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons fat free Reddi-wip

Directions:

  1. Place all ingredients except the Reddi-wip into a blender and blend until smooth. Pour into two glasses and add a tablespoon of Reddi-wip to the top of each. Sprinkle with additional pumpkin pie spice if desired.

Weight Watchers Freestyle SmartPoints:
8 per (1-1/4 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
5 per (1-1/4 cup) serving* (P+ calculated using the recipe builder on weightwatchers.com)

*If you choose not to use the Weight Watchers recipe builder to calculate your smoothie (in which case the banana and pumpkin are free) each serving of the smoothie will be 3 WW PointsPlus.

Nutrition Information:
179 calories, 38 g carbs, 27 g sugars, 1 g fat, 0 g saturated fat, 8 g protein, 5 g fiber (from myfitnesspal.com)

adapted from Food Network Magazine

11 comments on “Pumpkin Smoothie”

  1. Oh man this looks good. Your choice of glass jar and green striped straw really make this a gorgeous picture.

  2. I’m going to ask my WW leader at my class next week what her advice is about counting is as 3 WW P+ versus 5. It’s tricky territory, and I appreciate you bringing up the difference. If I find out something useful, I’ll post another comment. This recipe looks great, as do all your recipes! Thank you so much!

  3. I was just thinking about 5 minutes ago that I need to find a good pumpkin smoothie recipe, since, let’s be honest, pumpkin makes everything better. I think I see lunch right here. 🙂

  4. Can you give a substitution for the banana in the recipe?

  5. I freeze my pumpkin in ice cube trays so I can make these all winter. I also freeze my over ripe bananas for using in smoothies. Make the nice and thick, like icecream.

  6. I just wondered if you count the fruit in your smoothies Emily, or do you count them as free..? I was wondering what your advice was on this subject.

  7. looks tasty…but smoothies should be healthy…not canned veg with whip cream.

  8. Made this for my smoothie today. I used frozen banana. Why is canned pumpkin not healthy? I did not add the whipped cream.

  9. I substituted Vanilla Almond Milk for the yogurt because I am dairy free. It did not turn out well. I ended up throwing it out.

  10. Emily you did amazing work and pumpkin smoothie is looking delicious.

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