Pumpkin Cheesecake Smoothie

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It’s crunch time, people. I have until Thanksgiving to consume ALL the pumpkin.

(Then my taste buds switch over to Christmas, which means chocolate and gingerbread and peppermint. But that’s a different post.)

So, a lot of people know the frozen banana trick by now– throw one in a smoothie and watch the magic happen. The trouble for me is that I’m not a huge fan of the banana-pumpkin combo. I love both of those things separately, but together? Not so much.

Enter cottage cheese, the unsung smoothie hero.

It makes things creamy and lovely and milkshake-like with a more neutral flavor than fruity banana or tangy Greek yogurt– both of which are wonderful things in smoothies, but not always for the flavor you’re going for.

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So, here it is: guilt-free pumpkin cheesecake in a cup!

Pumpkin Cheesecake Smoothie

Ingredients

  • ¾ cup water or milk of choice
  • ½ cup cottage cheese
  • ¼ cup pumpkin puree
  • 1 tablespoon cream cheese or sugar-free cheesecake pudding mix
  • sweetener to taste (I generally use 2 packets of stevia– you may need to add more sweetener if you use the cream cheese rather than the pudding mix
  • dash cinnamon
  • dash pumpkin pie spice
  • small handful ice
  • optional topping ideas: whipped cream, graham cracker crumbs

Directions


Pour everything into a blender and process until smooth.

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