Layered Green Pumpkin Pie Smoothie

Green Pumpkin Pie Smoothie

Green Pumpkin Pie Smoothies are my favorite smoothie, no question. I love all the spices, they aren’t too sweet, and I have green and orange vegetables checked off the list first thing in the morning.

I’ve been having to hold off posting this recipe for months now. I drink them all year. I make pumpkin recipes all year. You would too, if you lived where pumpkins are in season year round.

Layered Pumpkin Pie Smoothie

The pumpkins we buy here in Malaysia look nothing like a carving pumpkin or even a cute little sugar pumpkin. They are dark green with bits of orange, bumpy, and look like they’ve been stepped on they’re so flat. But they taste delicious! It’s one of the produce items I know I will always be able to get at the store here, and because it’s local, it’s very inexpensive, too.

I am not sure how pumpkin makes it’s way into so little local cuisine here. Many restaurants serve pumpkin soup, and I’m no expert on local Malaysian food, but I can’t think of any dishes besides soup that use the vegetable.

But I can name about 20 different ways we prepare pumpkin throughout the fall in the West!

Pumpkin Pie Smoothie

The first year I lived here, a few weeks before Thanksgiving, I decided I needed to make a pumpkin pie. There had been cans of Libby’s pumpkin at the grocery store before, so I thought it would be easy to pick it up. Wrong! Apparently, that sells out to all the expats during the “fall” season.

I ended up making my own pumpkin puree, and it was amazing. And good thing. The next year, when I knew Thanksgiving required enough cooking already, I decided to get a jump start on the pumpkin-buying, and started looking for cans as soon as I returned after my summer break- in August. Can’t buy it. Already sold out. And this is a yearly thing. It’s just very difficult to get your hands on during the season Western people want to cook with it!

So, I’ve narrowed down the pumpkin puree making process, and it’s actually rather easy. I take a large pumpkin, cut it in half, scoop out the insides, and place it flesh down in a baking dish. Add a splash of water to keep it from drying out, cover it tightly in tin foil, and bake at 400º f for 45-60 minutes, until the pumpkin is easily pieced with a fork. Then I just leave it wrapped up in the baking dish until it’s almost cool, scoop it out into my food processor bowl, and process for 2-3 minutes until it’s really smooth.

And all my pumpkin recipe creation fantasies can come true.

Green Pumpkin Pie Smoothie
 
Prep time
Total time
 
To be honest, I would never layer a smoothie like this for myself! For a guest, or for kids, absolutely. Make either recipe for 1 smoothie, double either recipe for 2 smoothies, or make both for a special, fall inspired treat for you and a loved one! I've made this with canned pumpkin puree, and it works great. I prefer the flavor of homemade roasted pumpkin puree, which really is very easy to make. I've also included a recipe for an "everyday" version of the smoothie, which has yogurt instead of coconut milk. This is a lower calorie breakfast smoothie that isn't as sweet, which I prefer to have on a regular basis. Each recipe makes 1 serving.
Author:
Serves: 1
Ingredients
Green Pumpkin Pie
  • ⅓ cup roasted pumpkin puree
  • ¼ cup light coconut milk (canned)
  • ¼ cup almond milk
  • 2 tablespoons plain yogurt
  • ½ banana (frozen, peeled, in quarters)
  • 50 g frozen spinach (4 ice cube-sized chunks)
  • 4 ice cubes
  • ½ teaspoon cinnamon (can sub ¾ teaspoon pumpkin pie spice for the spices)
  • ¼ teaspoon ground ginger
  • freshly ground nutmeg (or nutmeg powder) to taste
  • 5 grams plain whey protein powder plain whey protein powder(optional)
Creamy Pumpkin Pie Smoothie
  • ½ cup roasted pumpkin puree
  • ¼ cup light coconut milk (canned)
  • ¼ cup almond milk
  • 2 tablespoons plain yogurt
  • ¾ banana (frozen, peeled, in quarters)
  • 6 ice cubes
  • ½ teaspoon cinnamon (can sub ¾ teaspoon pumpkin pie spice for the spices)
  • ¼ teaspoon ground ginger
  • freshly ground nutmeg (or nutmeg powder) to taste
  • 5 grams plain whey protein powder plain whey protein powder(optional)
  • whipped cream or coconut whipped cream, to garnish (optional)
  • crystalized ginger, to garnish (optional- but it was incredible!)
Everyday Green Pumpkin Pie Smoothie
  • ⅓ cup roasted pumpkin puree
  • ¼ cup plain yogurt
  • ⅓ cup almond milk
  • ½ banana (frozen, peeled, in quarters)
  • 50 g frozen spinach (4 ice cube-sized chunks)
  • 4 ice cubes
  • ½ teaspoon cinnamon (can sub ¾ teaspoon pumpkin pie spice for the spices)
  • ¼ teaspoon ground ginger
  • freshly ground nutmeg (or nutmeg powder) to taste
  • 5 grams plain whey protein powder plain whey protein powder(optional)
Instructions
  1. For any of the smoothie recipes, add all the ingredients to a blender, and process until all the ingredients are blended well together.
  2. I buy fresh frozen spinach in ice cube sized chunks, and find it works perfectly for my smoothies. Having it frozen keeps my smoothies really cold and icy. If you can't buy these, you can make them on your own. Add handfuls of washed spinach to a blender with water, pulse 8-10 times until the spinach is broken up (but not pureed), and drain it in a colander. Add the spinach to ice cube trays, and pack it down.
  3. To get a layered smoothie, make 1 green smoothie recipe, and 1 pumpkin pie recipe, and layer in glasses.

Pumpkin Pie Smoothie

Tell me below in the comments what pumpkin recipes you get excited for in the fall! I have more on the way.
Do you eat seasonally, or tend to just eat your favorite foods year round because they are accessible?

Other Pumpkin Pie Smoothie Recipes:

Comments

  1. says

    I LOVE Pumpkins. I guess growing up in the South “west” (Texas) pumpkins were plentiful and I just developed a real love of the pumpkin. Just found your site and can’t wait to try the Pumpkin Smoothly. It is Pumpkin Season now in Georgia and I am in heaven!

    Thanks!
    Anita

    • says

      Thanks for letting me know, Anita! Pumpkins weren’t such a big deal, except for pumpkin pie, in Oregon. I am living in Asia, and pumpkin is so popular, and is an all year local crop, so it’s very cheap. Pumpkin soup, roast pumpkin.. but my favorite way to use it is in this smoothie! I just had a baby, and I’ve been making this smoothie every morning for a good does of veggies, protein, and healthy fats. Need to keep myself hydrated and lots of nutrients going in!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge