There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin.
– Linus, “It’s the Great Pumpkin, Charlie Brown
If you see one more damn recipe involving pumpkin, you won’t be able to stomach it in all its golden-crusted glory in a mere 4 days. But don’t you have a can or two of the orange stuff left? And might you want to use it in a less butter-and-sugar-packed manner?
I feel ya.
Now, before you scroll down and click away because what follows is a smoothie recipe and you think, “pssh, this chick talks about eating seasonally and wants me to make a smoothie in November?? Riiiiight.”, just try it. Really. It’s delicious and will totally get you in the thankful mood.
Plus, if you’ve up here in Mass. and living through the random 60+ degree days we’ve been having, you’re probably in the smoothie mood already.
I’ve been making this smoothie when I’m not quite ready for a huge bowl of oats for breakfast, but still want something spice-y and festive. And because I keep every time I go to a grocery store, I walk out with at least one can of pumpkin and have to think of new and interesting uses for it.
Like pumpkin tiramisu with homemade spiced ladyfingers. And rum. Which, come to think of it, wouldn’t be a terrible addition to this smoothie if you were so inclined.
But let’s keep it PG for now.
Pumpkin Spice Smoothie
adapted from Oh She Glows
Makes 2 small servings or 1 large
1 c. milk of choice (I like unsweetened almond)**
1 banana, chopped & frozen
1 c. pumpkin
1 T blackstrap molasses
1 t vanilla extract (a few drops of almond extract would also be delicious)
heaping 1/2 tsp cinnamon
heaping 1/2 tsp ginger (ground)
1/4 tsp nutmeg if desired (feel free to experiment with cloves & cardamom as well!)
Add the milk to the blender first – for whatever reason, it seems to help the blades make it smoother.
Then add the rest. Because the sticky molasses is a huge pain to measure out with spoons, I developed a handy little trick that I use with my digital scale:
Before you throw the pumpkin in the blender, make a little well in the center of it after it’s measured out. A pumpkin crater, if you will. Put the cup on the scale & zero it out. Measure out by weight the molasses as you pour it into the pumpkin well. Then plop it in the blender together! This just minimizes the amount that gets stuck to the sides & don’t actually get blended, which drives me nuts.
Or, if you do not have slightly absurd OCD tendencies, just pour it in and hit blend.
**Because pumpkin is a wonderful thickener, this smoothie is very thick with more of a pudding-like consistency. I like it because I can eat it with a spoon, but feel free to add milk/decrease pumpkin as you see fit.