This year, my 4-year-old and I made several trips to the local pumpkin patch and got lots of our favorite pie pumpkins, which are kind of flat with off-white skin and bright orange inside. We first spotted them several years ago and were told they made great pie. Now, these are the only kind of pumpkin I use. They are so good that, after roasting them, my daughter will eat the hot pumpkin in a bowl right after I scoop it out, with nothing added.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin puree, milk, sugar, Greek yogurt, and ice cubes in a blender. Blend until smooth.

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Cook's Notes:

Use fresh or canned pumpkin puree.

Top with whipped cream and nutmeg or cinnamon, if you like.

Nutrition Facts

137 calories; protein 4.1g; carbohydrates 25.8g; fat 2.8g; cholesterol 7.7mg; sodium 329.6mg. Full Nutrition
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