Love pumpkin? Love smoothies? Love the taste of fall? Ummm….I know I do! When I received this recipe from the folks at Redwood Hill Farm & Green Valley Organics, I knew we’d love it. The smoothie base is kefir, I used Redwood’s plain Kefir. Tangy, sweet and a nip of salt from the pumpkin seeds….
I’d drink this for my breakfast frappe even, adding in cold brewed espresso instead of the apple juice! We doubled the recipe, Walker joined Kirk and I for a smoothie break, happily slurping his share down. And frankly? Kids will love it. They won’t know it has pumpkin and banana in it. Call it a milkshake and they will be begging for more.
Yes. I even own an orange frappe cup Gotta be themed!
Pumpkin Pie In The Sky Smoothie (Adapted from here)
- ½ cup plain kefir (used Redwood Hill)
- ½ cup unsweetened apple juice, preferably organic and US grown (see notes)
- ¼ cup pumpkin purée (see notes)
- ½ medium ripe banana, sliced and frozen
- ¼ cup pumpkin seeds or kernels (used roasted/salted kernels)
- 2 Tbsp pure maple syrup
- ½ tsp ground cinnamon
- ½ tsp pumpkin spice blend
- ½ tsp pure vanilla extract
- ½ cup ice cubes (about 4 to 5)
Add everything to a high-speed blender (such as a Vitamix), process on high until smooth. Serve and drink immediately.
Makes 1 serving.
Apple juice is a real stinker in many ways – I live in Washington State and Eastern Washington is a growers paradise (most years…maybe not so this year due to the fires) so it bugs me when most juice sold in stores is a product of China. Or Sri Lanka. Or New Zealand. Or Mexico.
My point is – we have a lot of apple growers in our own country. Do we need to import it?? Hence I support companies that sell US grown. One is TreeTop. But don’t get me started about those chumps at Costco. Nearly all the juice sold there is from China! Thankfully they do carry TreeTop’s organic line. The companies have to declare what country their juice is from so read labels!!
Now on to better things! October is Pumpkin Picking Time! Sure, you all know I love my organic canned pumpkin (I keep a case on hand for when the mood strikes) but I also go crazy at the farmers market when the pie or sweet pumpkins show up. Roasting one is beyond easy: Preheat oven to 350°, line a baking sheet (or sheets if doing 2). Scrub your pumpkin(s), carve in half, scoop out seeds and strings. Drizzle a little extra virgin olive oil inside, rub in and then over the outside. Place cut side down. Roast for 60 to 80 minutes, until tender and the peel is sagging in. Let cool then peel the skin back or scoop out. If you have a food processor, run it on high until smooth. For extra smooth? Press through a fine-mesh sieve. Chances are your pumpkin purée will be a bright, cheery yellow and not the heavy orange you are used to. Enjoy that! Or be extra lazy (and smart) and do it the slow cooker method.