If you love smoothies and you love all things pumpkin, you are going to want to make this pumpkin smoothie bowl now. Made with Cabot Lowfat Vanilla Bean Greek Yogurt, frozen bananas, pure canned pumpkin, frozen peaches, pure maple syrup, chia seeds, vanilla extract, and pumpkin pie spice, this smoothie bowl has all the deliciousness of pumpkin pie. But, it’s much healthier, so you can enjoy it without any guilt! This recipe is definitely one you’ll keep in your smoothie bowl rotation. After you’ve made it, share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
To make two servings, place the vanilla bean Greek yogurt, frozen bananas, pumpkin, frozen peaches, maple syrup, chia seeds, vanilla, and pumpkin pie spice in a blender, blending until smooth. Pour into individual bowls and garnish with your choice of optional toppings. We recommend diced or sliced apples, toasted pumpkin seeds, banana slices, pumpkin pie spice, or yogurt.
In the mood for a smoothie you take with you? Our Superhero Apple-Cranberry Smoothie is the perfect way to start your day. It also makes an excellent snack to give you a middle-of-the-day energy boost. Cabot has relied on our farm families to make the highest quality dairy products for years. Our commitment to quality is what makes our products stand out from the rest - and why you’ll love our recipes. We’d love for you to rate and review this pumpkin smoothie bowl once you’ve made it!
¾ cup Cabot Lowfat Vanilla Bean Greek Yogurt
2 sliced and frozen bananas
½ cup canned 100% pure pumpkin
½ cup frozen sliced peaches
1 tablespoon pure maple syrup
1 tablespoon chia seeds
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
Toppings: Diced or sliced apples, toasted pumpkin seeds, banana, pumpkin pie spice, yogurt
Prep: 10 mins | Total: 10 mins
PLACE the yogurt, bananas, pumpkin, peaches, maple syrup, chia seeds, vanilla, and pumpkin pie spice in a blender and blend until smooth.
POUR into individual bowls and garnish with your choice of optional toppings.
Recipe and photo courtesy of Janice Bissex.