Are you a fan of anything pumpkin flavored? Maybe you’re that person who’s the first to run to Starbucks for a pumpkin spice latte. Why not try a cold pumpkin drink like this super yummy pumpkin smoothie with the added health benefit of hemp seeds!

Today I’m joining a group of bloggers to bring you over 20 pumpkin recipes! I’d like to give a special thanks to Kristen at Ella Claire & Co. for organizing this super yummy blog hop.

This recipe is a great way to use leftover pumpkin puree from your pies or other pumpkin recipes. Just freeze the pumpkin puree in a muffin tin and use a couple of “muffins” to make the smoothie.

This recipe serves two, but you can always double or triple the recipe if you’re serving more people. And if you forget to freeze the puree in advance, cut the milk back to one cup and add ice to the blender.

Pumpkin Smoothie Recipe - great way to use leftover pumpkin puree

I added a couple tablespoons of hemp seeds to the smoothie for additional texture and nutrition. Hemp seeds provide both omega-6 and omega-3 to your diet, and they have a much higher source of protein than chia seeds or flax seeds. It’s rumored they also help with PMS and menopause! So I like to toss them into my recipes when I can.

Top the pumpkin smoothie with crumbled cinnamon graham crackers and add a cinnamon stick for garnish and a little extra goodness. You can serve this as a refreshing treat but it’s good enough for dessert, too.

5 from 1 vote

Pumpkin Smoothie with Hemp Seeds

Course Drinks

Keyword pumpkin

Servings 2

Ingredients

1 1/2 cup milk
1/2 cup vanilla yogurt
15 oz pumpkin puree (canned or fresh) divided and frozen
3 tablespoons light brown sugar
2 tablespoons hemp seeds
1 teaspoon cinnamon
2 cinnamon graham crackers crumbled
2 cinnamon sticks optional

Instructions

A day ahead, divide the pumpkin puree evenly into a 12 muffin pan. Cover with aluminum foil and freeze overnight.
Pour milk into blender and add yogurt. Remove 3 frozen pumpkin puree "muffins" and add to blender. Add brown sugar, hemp seeds, and cinnamon. Puree until blended.
Pour into individual glasses and sprinkle crumbled graham crackers on top. Garnish with a cinnamon stick.

You can enjoy a few more of my favorite fall recipes:

Butternut Squash Chili with Quinoa

Chocolate Chip Pumpkin Muffins

Pasta Pomodoro with Lentils

Pumpkin Fettucine Alfredo

Apple Upside Down Cake

Be sure to check out all the pumpkin recipes from my blogging friends below!