Kefir/Yogurt Pumpkin Pie Smoothie

Fiiinnalllyyy, I’m posting a pumpkin recipe.

I’ve been feeling pretty innovative with the Redwood Hill Farm and Green Valley Organics yogurts and Kefirs, but this recipe came straight from the PR people at Redwood Hill.

And I do not suggest you change it; it’s pretty perfect!

Sorry about the photo quality, they’re iPhone pictures.  Also, don’t forget to enter my giveaway!

Kefir/Yogurt Pumpkin Pie Smoothie
From: Green Valley Organics

Ingredients:

• 1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir or plain yogurt
• 1/2 cup unsweetened apple juice or cider
• 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
• 1/2 medium fresh or frozen banana or 2 pitted dates
• 1/4 cup pumpkin seeds
• 2 Tbs. sweetener of choice (we like maple syrup)
• 1/2 to 1 tsp. ground cinnamon (to taste)
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. pumpkin pie spice (optional)
• 1/2 cup ice cubes (adjust to reach desired consistency)

Directions:

Place all ingredients in blender and blend until smooth.

Top It Off: Add a couple of tablespoons of cinnamon granola (and a bit of candied ginger) to the top, grab a spoon, close your eyes and you’ll swear you’re enjoying Thanksgiving pumpkin pie.

PER SERVING: 295 CAL; 8G PROT; 5G TOTAL FAT (2G SAT. FAT); 54G CARB; 5MG CHOL; 124MG SOD; 5G FIBER; 32G SUGARS*