This tastes as good as the filling of pumpkin pie. I cook and freeze pumpkin in the fall and have it handy for pumpkin loaf or muffins, pumpkin pie and also to add to soup. Quantities are approximate so feel free to adjust to taste and availability of ingredients.1-1/2 cups plain soy milk
3/4 cup pureed pumpkin (frozen or thawed)
1/2 tsp vanilla extract
1/2 tsp ginger
1 tsp cinnamon
4 packets of Splenda
Blend together in blender and pour into glasses.
Serves 2
Variations:
Sweeten with honey, maple syrup, ripe banana or other sweetener.
Use any kind of milk
2 comments:
One of my favorite kind of smoothies/shakes is a pumpkin pie one. Though I prefer homemade vanilla icecream in mine (or heavy whipping cream) that might lessen it's healthiness though... :-D
You are still young enough to have a metabolism ;-).
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