It’s pumpkin season! I saw the original version of this 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!
Source: adapted from Food Network Magazine
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
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.
Yields 2 (1 ¼ cup) servings. WW P+: 5 per serving* (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 179 calories, 38 g carbs, 1 g fat, 8 g protein, 5 g fiber
*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 Points+.