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I know it’s not pumpkin season, but if you love pumpkin it’s great to be able to treat yourself to some throughout the year. Canning is a great way to preserve foods so you have them all year round, although many folks don’t have time now. Freezing is a great alternative, if you have space for a big freezer.
It may not be fall, but you can still enjoy delicious pumpkin flavor at any time even if you don’t grow and preserve your own. It takes a lot to beat the all-round convenience of store-bought cans – not ideal for the purist, I know, but most of us get by with it.
This recipe, from Kelley at ChefSavvy, uses canned pumpkin. You’ll find the details at the end of the post. Kelley says …
This recipe can be made with real pumpkin. The process takes a bit longer but it is well worth the effort. To make your own pumpkin puree at home simply cut the pumpkin in half, scrape out the seeds, and roast in the oven. Then peel the skin and puree in a blender or food processor. Done!
Pumpkin has tons of fiber and protein which makes this a healthy power smoothie. Loaded with enough nutrients to fuel your day. Perfect for breakfast or a midday snack … Rich in antioxidants and high in Vitamin A.
Please click the ‘Next Page’ button below for the recipe …
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Recipe: Pumpkin Banana Yogurt Smoothie
This recipe makes one smoothie. However it is very easy to double or triple this recipe. I like to make a large batch and keep it in the fridge to have in the mornings. You can also freeze the smoothie if you won’t be eating it right away.
I like to freeze the leftover canned pumpkin. It lasts for about 7 days in the fridge and 3-4 months in the freezer. Just make sure to transfer the pumpkin from the can to an airtight container.
Serves 1
Ingredients:
- 2 tablespoons canned pure Pumpkin, store-bought or home canned
- 5 tablespoons Milk
- 2 tablespoons plain Greek Yogurt
- ½ teaspoon Honey
- 1 Banana, frozen
- ? teaspoon Cinnamon
- pinch of Nutmeg
- ¼ cup Ice
Source: ChefSavvy
Photo: ChefSavvy
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