By Pumpkin Smoothie
This recipe is from the “Thanksgiving Feast” section of the Pioneer Woman Cooks: A Year of Holidays. Today is Thanksgiving in Canada, and though I’m not able to really celebrate the holiday today I figured I could at least make something Thanksgiving-related!
This smoothie is super simple, but you will need to freeze the pumpkin pie filling in advance. Also, a quick tip: I found it a bit challenging to get the mix out of the muffin tins once they were frozen, so I’d suggest taking the muffin tin out about 5 minutes before you make this to let it thaw slightly.
All the ingredients, except for the graham crackers, are thrown into the blender and blended. You’ll have leftover pie mix, which can either be turned into more smoothies or made into muffins later.
The smoothie is poured into glasses, topped with crushed cinnamon graham crackers, and served cold.
Taste: 8/10
These taste just like a pumpkin pie. If you’re big on pumpkin pie or pumpkin spice, you will love this smoothie!
Difficulty: Easy
Aside from freezing the pie mix in advance and crumbling up some graham crackers, both of which are really simple to do, the rest of this recipe just involved measuring out ingredients and using the blender.
Cost: Average
It’s not the cheapest smoothie to make, but it’s not expensive either. You’ll need pumpkin pie filling, milk, vanilla yogurt, cinnamon, and cinnamon graham crackers.
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