Save Recipe Print
Total:
2 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

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

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Spoon the pumpkin pie filling into muffin cups, then cover with aluminum foil and freeze.

When you're ready to make the smoothies, add the milk and yogurt to a blender. Pop 4 pieces of frozen pumpkin pie filling out of the pan and add them 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.) Add the cinnamon and blend until the mixture is totally smooth. 

Pour into glasses and sprinkle with graham cracker crumbs.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Pumpkin Mousse

Recipe courtesy of Dave Lieberman

Pumpkin Mousse

Recipe courtesy of Ina Garten

Pumpkin Cheesecake

Recipe courtesy of Harmony Marceau

Pumpkin Mousse

Recipe courtesy of Sandra Lee

Pumpkin Pie

Recipe courtesy of Joanne Chang

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Pumpkin Pie

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pumpkin Bread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories