Based on Too Many Pumpkins by Linda White and Toad and Frog All Year by Arnold Lobel
If you haven’t been to your local coffee shop, you may have missed the memo that it’s Pumpkin Spice Season, y’all. This smoothie satisfies your need for fall flavor without the hefty coffee-shop price tag. Plus, since you can make it right at home, there’s no line!
Compliment this recipe by reading, Too ManyPumpkins by Linda White and if you have young readers at home, help them read Frog and Toad All Year (I Can Read Level 2).
Nutrition
Nibble:
This thick and creamy beverage is packed with fruit, vegetables and protein, making it a balanced way to start your day. It’s sweet taste and pumpkin-spice flavor please the littles and gets you in the spirit of the season.
Makes: 4 cups Contains: None of the common allergens Diet Type: Gluten Free, Dairy Free
Challenge Level: Piece of Cake Active Time: 30 minutes Total Time: 30 minutes
Ingredients
1 frozen banana
⅓ cup pumpkin puree
3 to 5 ounces (up to 150 g) vanilla yogurt
1 tablespoon maple syrup
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice, plus more to sprinkle on top
1 cup cold milk, more if you like your smoothie thin
Graham crackers or similar cookie to garnish
Kids Can
Peel the banana
Measure ingredients
Turn the blender off and on with supervision
Watch Out For
Butternut squash is hard to cut, leave this to the grown ups
Hot skillet
Instructions
Combine all ingredients in your blender.
Add ice if you want it more like a milkshake, add water or more milk if you like your smoothies thin.
Garnish with extra pumpkin spice blend and serve with graham crackers on the side or crush them and sprinkle on top.
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