Or…How to Use Up All the Leftover Pumpkin You Have in the House
Are you feeling pumpkin’d out yet? I really am starting to. I feel like Pumpkin season started really early this year, and now, here we are, two weeks from Hallowe’en, and I’m already starting to feel sick of them.
So, this is my last pumpkin post. Almost certainly. For now. 😉
If you made some of the pumpkin things or, a pie for Thanksgiving, you likely bought a can of pumpkin puree, or maybe you made your own. Either way, there’s a good chance you have some left over, hanging out in your fridge. I know I do.
It’s not really enough to make something with… so what do you do with it? Well, it’s excellent added (a couple of tablespoons) to your pancake or waffle batter, or added to your egg/milk mixture when making french toast. You can add it to stews and chilis. And, of course, let’s not forget your coffee.
But I’m kinda grooving on this pumpkin smoothie right now. It’s kind of like pumpkin pie, in smoothie form. All the creaminess and warming spices of a pumpkin pie you love, but you can eat it through a straw. Why not?
Pumpkin Pie Smoothie
- 3 tbsp pumpkin puree
- 3 tbsp vanilla yogurt
- 1/2 cup milk (dairy or non-dairy, choose your favourite)
- 150 grams (1/2 package) soft tofu (I usually use Sunrise, they have flavoured ones, and the new Maple one works really well with the pumpkin)
- 2 tbsp maple syrup (if needed–sweeten to taste)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- graham crackers or graham cracker crumbs
Place all ingredients in your blender with ice and process until smooth. Garnish with some graham cracker crumbs and enjoy.