Spicy Pumpkin Shake

Spicy Pumpkin Shake

  This shake, in combination with a whole grain muffin, could serve as a light meal. Or, enjoy this spicy delight as a delicious treat at the end of a busy, active day. It’s loaded with vitamin A and is a source of calcium … so you’re not drinking “empty calories.”
Use the following ingredients per one serving:

Ingredients :

  1. 1/4 cup canned pumpkin (NOT canned pumpkin pie MIX)
  2. 1/3 cup nonfat milk
  3. 1 cup low-fat frozen vanilla yogurt
  4. 1/4 teaspoon pumpkin pie spice
Spicy Pumpkin Shake


  Add all ingredients to a blender. Cover and blend on high until smooth. If desired, garnish with a dash of pumpkin pie spice.

Notes :

1. Some additional uses for pumpkin pie spice include:
  1. Use in pumpkin pie, of course
  2. Sprinkle on eggnog
  3. Add to oatmeal instead of cinnamon
  4. Sprinkle atop a dollop of whipped cream on pumpkin pie
  5. Substitute for cinnamon in French toast
  6. Add a dash to coffee
  7. Use instead of cinnamon when making cinnamon toast
  8. Sprinkle into mashed sweet potatoes and atop baked winter squash
2. One 15 oz. can of pumpkin has about 1-3/4 cups of canned pumpkin … enough to make seven shakes.
After you open the canned pumpkin, transfer any remaining pumpkin to another container, cover, and store in the refrigerator. Use within four days or freeze. Here are some ways to use the extra pumpkin:
  1. Stir a few tablespoons into a bowl of oatmeal. Top with walnuts, raisins and cinnamon or pumpkin pie spice.
  2. Mix into vanilla yogurt, a tablespoon at a time, until you get a taste you like. Add a touch of cinnamon or pumpkin pie spice for extra flavor.
  3. Several sources suggest stirring a bit into chili. Add a tablespoon at a time, to taste.
  4. For uses that take more time, search the internet for “ways to use leftover canned pumpkin.” You may be surprised at what you find!
  5. Fill an ice-cube tray with 2 tablespoons of canned pumpkin in each cube. Pop out when frozen and transfer to a freezer bag. Or, for easier removal, I find it works better to use one of those silicon mini muffin pans set it on a flat, stable surface while the pumpkin is freezing.

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