Recipe courtesy of Ree Drummond
Total:
8 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Anytime before Thanksgiving, spoon the pumpkin pie filling into muffin cups, then cover the pan with aluminum foil and place it in the freezer.

When you're ready to make the smoothies, add the milk to a blender. Then add the yogurt. Pop 4 pieces of the frozen pumpkin pie filling out of the pan and add to the blender. (Save the rest of the pie filling for another time, or for a second batch of smoothies if one isn't enough to calm the hungry beasts.)

Next, add the cinnamon. Then blend the mixture until totally smooth and pour it into individual glasses.

Sprinkle the tops with graham cracker crumbs before serving.

IDEAS YOU'LL LOVE

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Apple Tarts

Recipe courtesy of Ina Garten

Pumpkin Smoothie

Recipe courtesy of Brian Duffy

Pumpkin Smoothie

Recipe courtesy of Katie Lee

Pumpkin-Ginger Smoothie

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking