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Warm Pumpkin Pie Smoothie


    Pumpkin pie isn’t just for Thanksgiving and Christmas. You can use canned organic pumpkin purée all year round. Rather than a dessert coffee after dinner, serve your guests this warm smoothie, sweetened with dates. Top it off with whipped cream, if desired.


    1 1/4 cup (310 mL) unsweetened almond milk
    1/2 cup (125 mL) pumpkin purée
    1/8 tsp (0.5 mL) cinnamon
    Dash of allspice
    Dash of nutmeg
    Dash of ground clove
    1/2 cup (125 mL) almond yogourt
    2 dates
    2 crumbled graham crackers, as garnish

    In small saucepan over low heat combine almond milk and pumpkin purée. Add spices and whisk together, bringing mixture to a near boil.

    Meanwhile add yogourt and dates to blender. Add warmed pumpkin mixture and blend until smooth.

    Divide among four mugs and top with crumbled graham crackers.

    Serves 4 as a dessert.

    Each smoothie contains: 98 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (12 g sugars, 2 g fibre); 80 mg sodium

    source: "Healthy Smoothies", alive #364, February 2013


    Warm Pumpkin Pie Smoothie




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