Amazing smoothie for pumpkin lovers

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

Ingredients
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

Instructions
Mix ingredients in blender. Add ice and blend to desired consistency.


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Light Pumpkin Mousse

I had some leftover canned pumpkin from the other day and wasn't sure what to do with it. I adapted this recipe from a likely healthier version on the FitCityIndy site. By dropping the ricotta and subbing milk, I came up with a treat my kids like.

The Chinese five-spice powder was a surprise. I admit I wasn't sure how that would turn out, but it was a wonderful addition!

Light Pumpkin Mousse

1 pkg. sugar-free white chocolate pudding mix
1 cup pumpkin puree
½ tsp Chinese Five Spice
1 tsp ground cinnamon
1 1/2 cups skim milk
1 cup sugar-free whipped topping

Blend together by hand.

Looking for other pumpkin recipes? Visit the Conscious Shopper for pumpkin and other seasonal recipes.

Pumpkin smoothie

Our Pumpkin Smoothie recipe was made up on a whim Sunday afternoon. I sincerely thought I had printed a recipe like this when I ran off several "kids cooking" recipes, but didn't have it when I came to look for it. The kids loved it!

Pumpkin Smoothie
1/2 15-oz. can pumpkin
1 cup vanilla frozen yogurt
1 1/2 cups milk

Blend 30 seconds. Add ice cubes for a thicker consistency.