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.
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!
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.
- Pumpkin Pie Smoothie, by 86Lemons
- 100 Calorie Pumpkin Pie Smoothie, by Oh Bite It
- Pumpkin Pie Smoothie, by Taste, Love & Nourish
- Pumpkin Cheesecake Breakfast Smoothie, by Cooking Classy
This post is originally from October of 2014. This recipe is popular, so it was retested and photographed so show how we are still enjoying this smoothie.