When Chad tried this Pumpkin Cheesecake Smoothie, he said it tasted like liquid pumpkin pie. It is a great way to use up any extra pumpkin puree from holiday baking. Pumpkin is blended with milk (or almond milk), banana, oats, cream cheese, and spices. If you want the smoothie a little more frosty, add a handful of ice to the blender. The recipe makes enough for 1 large or 2 smaller servings.
When I pureed a couple of pumpkins in October, I froze the puree in 1/2 cup batches for easy access throughout the holidays. For this smoothie, the pumpkin puree can be used straight from the freezer or from the refrigerator. If using room temperature pumpkin, add a handful of ice to the blender.
Pumpkin Cheesecake Smoothie
Adapted from Cooking Classy
1 cup milk or almond milk
1/2 cup refrigerated or frozen pumpkin puree
1 small ripe frozen banana, chopped
1/4 cup quick oats
1 ounce cream cheese
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 tablespoon crushed graham crackers for topping
In a blender, add milk, pumpkin, banana, oats, cream cheese, cinnamon, nutmeg, and ginger. Blend until smooth.
Top with crushed graham crackers and serve immediately.