Creamy Pumpkin Smoothie (no banana)

5 from 3 votes

This creamy pumpkin smoothie combines creamy pumpkin puree with frosty milk ice cubes, fresh zucchini and warm spices for a filling fall breakfast smoothie with just 5 ingredients, and no banana.

Prep Time2

Cook Time3

Total Time5

Course: Breakfast, Drinks

Cuisine: American

Servings:

Calories: 245kcal

Author: Dee Dine

Ingredients

⅔ cup canned pumpkin puree
½ cup zucchini, raw and sliced
½ cup milk ice cubes
1 cup milk
2 teaspoon brown sugar
2 teaspoon pumpkin pie spice or cinnamon
¼ teaspoon vanilla
¼ teaspoon salt

US Customary - Metric

Instructions

Prep

Prepare pumpkin puree. Either open a can of unsweetened pumpkin puree, or sweet potato puree, or even butternut squash puree, and measure out ⅔ cup.
Prepare zucchini. Wash your zucchini, and chop in chunks. Don't peel.

Make Smoothie

Add all ingredients to a blender. Blend 15 seconds. If it is not as liquidy as you want, feel free to add as much as another ½ cup of milk. Taste and add an additional teaspoon of brown sugar if needed.
⅔ cup canned pumpkin puree, ½ cup zucchini, raw and sliced, ½ cup milk ice cubes, 1 cup milk, 2 teaspoon brown sugar, 2 teaspoon pumpkin pie spice, ¼ teaspoon vanilla, ¼ teaspoon salt
Pour in a tall glass, top with yogurt and a dusting of cinnamon.

Store Smoothie

Drink right away for freshest flavor and nutrient potency. Or refrigerate for 24 hours. You can also freeze in ice cube trays to be blended up later.

Video

Notes

This smoothie makes a 2-cup, or 16-ounce smoothie. If you don't finish it all, pour it into ice cube trays to thaw and drink later.

You'll use about half a small zucchini. When chopped, it should roughly fill ½ cup. No need to be exact.

Add the milk cubes to the blender at least 10 minutes prior to blending to help them break down.

Once all ingredients are added, begin on a low speed so the blade engages all the ingredients, and then speed up and blend about 30 seconds.

Nutrition