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Pumpkin ice cream is at the top of my list of favorite pumpkin desserts, but it’s very fattening. My recipe for Pumpkin Smoothie is a much healthier alternative and very tasty to boot!
Substitute soy milk for cow’s milk, if desired.
1. If you like your smoothie thick and slushy, freeze the pumpkin puree in ice cube trays or in dollops on a small baking pan lined with waxed paper. Otherwise, simply use room temperature puree.
2. Combine pumpkin, milk, ice, brown sugar and spices in a blender and blend until smooth.
3. Pour into glasses and serve with a dash of ground cinnamon on top.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!