HEALTHY PUMPKIN SMOOTHIE
A perfect pumpkin smoothie for anytime. Light, healthy, and good for you. No added sugar!
Provided by Aleda Hill
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Combine vanilla soy milk, pumpkin puree, ice, banana, vanilla protein powder, and ground cinnamon in a blender; blend until smooth.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 23.1 g, Cholesterol 6.3 mg, Fat 1.9 g, Fiber 3.8 g, Protein 22.9 g, SaturatedFat 0.8 g, Sodium 314.6 mg, Sugar 12 g
PUMPKIN SMOOTHIE
Be warned that this recipe is for pumpkin lovers only! I use my homemade pumpkin puree that I make each autumn and freeze in 2-cup increments, but canned solid-pack pumpkin should work just fine. If you find the pumpkin flavor too intense, try adding a frozen banana. You can play around with the flavors easily by adding some vanilla extract or pumpkin or apple pie spice instead of just cinnamon. My 5-year old and 1-year old love it as the recipe is written. Another option is to not freeze the pumpkin and heat everything through to a simmer for a hot drink.
Provided by Kat G
Categories 100+ Breakfast and Brunch Recipes Drinks
Time P1DT5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
- Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.
- Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 29.3 g, Cholesterol 9.8 mg, Fat 2.7 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 327.8 mg, Sugar 22.8 g
NUTELLA PUMPKIN PIE
Posted by request. From the Nutella website- www.nutellausa.com Time does not include chilling and all times are estimates.
Provided by Roosie
Categories Pie
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 375 degrees.
- Line a 9-inch pie plate with your crust.
- Using a fork, press the dough around the edge of the plate.
- Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.
- Pre-bake the shell for 10 minutes.
- Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.
- In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly.
- Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.
- In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice.
- Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.
- Cool completely and refrigerate for at least 2 hours before serving.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 255, Fat 12.4, SaturatedFat 3.8, Cholesterol 75.4, Sodium 128.8, Carbohydrate 31, Fiber 1.4, Sugar 21.2, Protein 5.4
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