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Pumpkin Smoothie Recipe

4 stars - based on 1 reviews
| 1 Review

This pumpkin smoothie recipe is the perfect way to use up leftover canned or puréed pumpkin.

Servings: 1

Active time: 3 minutes

Total time:

Ingredients

  • 1 banana
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c low fat yogurt
  • 1/4 c canned pumpkin
  • 1 Tbsp peanut butter
  • 1/3 c skim milk
  • 1/2 c ice
  • 1 tsp cinnamon
  • 1 tsp honey

Preparation

Combine all ingredients in blender and blend until smooth.

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Reviews

by Chantel Arsenault on 07/24/12
This smoothie is really good. I like using almond butter instead of peanut butter sometimes. Perfect in the fall and winter.

This Pumpkin Smoothie is a great recipe for leftover pumpkin. Perfect for fall or winter! Photo submitted by Chantel Arsenault

Nutrition Facts

Serving Size (1 batch)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 430
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 270mg (11% DV)
Total
Carbohydrate
57g (19% DV)
Dietary Fiber 8g (32% DV)
Sugars 37g
Protein 22g
Vitamin A 160%
Vitamin C 20%
Calcium 35%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.