One rule about cooking with Girl Scouts: Make sure you are watching what they're doing.
Suddenly, I was stuck with three opened, partially used cans of canned pumpkin after Tuesday's cooking experiment of Pumpkin Pie in a Cup. And with two kids at home, several games and practices on the schedule, and a sick husband, I was pretty short on time.
My solution? Make a breakfast smoothie.
Amazing Pumpkin Smoothie
1/2 cup canned pumpkin
1 1/2 cups milk or vanilla almond milk
2 drops cassia essential oil
or cinnamon essential oil
2 scoops vanilla TrimShake
Mix ingredients in blender. Add ice and blend to desired consistency.
Note: This post does include affiliate links, in case you need a source for those ingredients.