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Amazing Pumpkin Pie Yogurt Smoothie Recipe

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Healthy Pumpkin Pie Yogurt Smoothie

This fall inspired pumpkin pie yogurt smoothie is a delicious way to indulge in some dessert flavor, without feeling guilty.

pumpkin pie yogurt smoothie ingredients

scroll down for video and printable recipe

Where we live it doesn’t start to get cold until Winter time so baking warm bread and pumpkin pie isn’t something we can enjoy during Fall.

Turning a yogurt smoothie into a pumpkin pie is our way to stay cool but not miss out on those delicious fall flavors.

Before I go into the recipe let me take you on a trip to the past…*cue warpy video imaging and time capsule music*

When I was a little girl I was NOT A FAN of sushi so my Godfather would pack on the soy sauce for me to get me to eat it. After that, he would pour less soy sauce on my plate each time he would make it.

Little did I know, he was training my tiny taste buds until one day I could have the sushi without any added flavor at all and really actually enjoy it.

*fast forward to present day* when I use his method for everything new with my kids, including yogurt!

greek yogurt, brown sugar, pumpkin spice, and pumpkin puree displayed on a wooden cutting board.

WHAT IS GREEK YOGURT?

Greek yogurt and regular yogurt are made using the same ingredients but Greek yogurt is thicker because more of the whey has been strained off.

(If you strain the yogurt long enough then you can even turn it into cream cheese.)

WHY NOT JUST USE MILK TO MAKE THIS PUMPKIN PIE SMOOTHIE?

The probiotics in yogurt are what make this sweet treat HEALTHY!

DO I NEED GREEK YOGURT TO MAKE THIS?

No, I just prefer to make ours using homemade greek yogurt but store bought regular yogurt is fine to use also.

1 mason jar filled with home made yogurt and another mason jar filled with pumpkin puree

scroll to bottom for printable recipe

PUMPKIN PIE YOGURT SMOOTHIE RECIPE

Combine all the ingredients in a blender and blend until smooth…ie 😉

Pour mixture into your favorite cup then enjoy!

INGREDIENTS

  • 2 cups yogurt (preferably homemade)
  • 1/2 cup ice (about 5 ice cubes)
  • 1 cup pumpkin puree
  • 1&1/2 tspn pumpkin spice
  • 1 tblspn brown sugar (add more until your taste buds say “yum”)
  • 1/4 cup nuts
  • optional: 2&1/2 scoops protein powder

follow me on instagram for funny reels and daily extras,

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Yield: 2.5 servings/ 5 cups

Pumpkin Pie Yogurt Smoothie

pumpkin pie yogurt smoothie ingredients displayed on wood

A fall inspired pumpkin pie yogurt smoothie for a delicious way to indulge in some dessert flavor without feeling guilty.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • INGREDIENTS
  • • 2 cups yogurt (preferably homemade)
  • • 1/2 cup ice (about 5 ice cubes)
  • • 1 cup pumpkin puree
  • • 1 and 1/2 tspn pumpkin spice
  • • 1 tblspn brown sugar (add more until your taste buds say "yum")
  • • 1/4 cup nuts
  • • optional: 2&1/2 scoops protein powder

Instructions

    Combine all the ingredients in a blender and blend until
    smooth...ie 😉

    Pour mixture into your favorite cup and enjoy!

© thetattooedmomma
Cuisine: Dessert / Category: sourdough

How To Make Sourdough Pumpkin Banana Bread

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Quick Pumpkin Banana Bread with Sourdough Starter

A pumpkin twist on the classic banana bread – and just in time for Halloween! Great for sourdough discard but Long Fermented version included too.

sourdough pumpkin banana bread in a glass loaf pan topped with walnuts and brown sugar

All my kids are OBSESSED with banana bread – thanks to my husband showing them the viral banana bread at work video.

But Even though they never get tired of eating the same old recipe, I really do get tired of making it so I’m constantly looking for new ways to spice it up.

I am happy to say that this pumpkin version is my family’s new ABSOLUTE FAVORITE way to eat sourdough banana bread and it is so good, I’ve already made it 3 times this week!

sourdough discard pumpkin banana bread topped with walnuts on top of a olive wood cutting board next to a yellow fall kitchen towel.

Pumpkins have been the inspiration to all my cooking lately for a couple reasons. Most obvious, it’s pumpkin season.

But the biggest reason is we’re expecting our 4th baby, due on Halloween which has earned him the cute nickname of “Pumpkin Baby“. So I’m a little bit obsessed with all things pumpkin at the moment.

Even my kids asked me the other day “why does all our food have pumpkin in it?” – whoops!

sliced loaf of fresh out the oven bread

WHAT IS SOURDOUGH STARTER?

Sourdough starter is just flour and water mixed together then left to ferment. After it has become “mature” enough, it has the ability to make dough rise. In laments terms: sourdough starter = YEAST PACKETS.

IS SOURDOUGH STARTER BETTER THAN USING YEAST PACKETS?

This depends on what’s more important to you. Faster rising time or healthier bread?

If you use yeast packets, the time it takes to get your breads to rise is shorter. But when you use sourdough starter in your dough, it breaks down the phytates in the grains making it easier for your body to absorb as much of the nutrients in grains as possible. Here’s a link to a great article all about it.

DO I NEED A STARTER TO MAKE THIS PUMPKIN BANANA BREAD?

NOPE! In fact, you don’t even need yeast packets. I just like any excuse to use sourdough starter so I incorporate it when I can. The conversion without the starter will be in the recipe section for you. 🙂

banana bread hell yea

scroll to bottom for printable recipe

PUMPKIN BANANA BREAD (QUICK VERSION)

Preheat oven to 325 degrees.

Combine all the dry ingredients in a bowl and all the wet ingredients in a separate bowl then mix them all together.

Pour mixture into a bread loaf pan and sprinkle walnuts & brown sugar on top. Then place into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, its ready! If not, continue cooking 10 minutes at a time until done.

Let it sit in the loaf pan for 1 hour to cool before slicing into it.

INGREDIENTS

DRY INGREDIENTS

  • 2 and 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Cinnamon
  • 1 and 1/2 tsp pumpkin spice
  • 1/4 cup packed Brown Sugar (in and some more sprinkled on top)
  • Optional: 1/4 cup walnuts (in and some more sprinkled on top)

WET INGREDIENTS

  • 1 very Ripe Banana (about 1/2 cup)
  • 1/2 cup Pumpkin Puree
  • 2 Eggs
  • 1/2 cup Maple Syrup (or honey)
  • 1/2 cup Butter
  • 1/4 cup Banana Milk (any milk will do for this. almond, whole, 1%, oat, etc)
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • Optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)
home made pumpkin banana bread

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PUMPKIN BANANA BREAD (LONG FERMENTED VERSION)

THE NIGHT BEFORE

Combine sourdough starter, flour, cinnamon, maple syrup, butter, and milk together in a large bowl. Cover and let it sit overnight or 8-10 hours.

THE NEXT DAY

Add the remaining ingredients

Preheat oven to 325 degrees.

Pour mixture into a bread loaf pan and sprinkle walnuts & brown sugar on top. Then place into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, its ready! If not, continue cooking 10 minutes at a time until done.

Let it sit in the loaf pan for 1 hour to cool before slicing into it.

DRY INGREDIENTS

  • 2 and 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Cinnamon
  • 1 and 1/2 tsp pumpkin spice
  • 1/4 cup packed Brown Sugar (in and some more sprinkled on top)
  • Optional: 1/4 cup walnuts (in and some more sprinkled on top)

WET INGREDIENTS

  • 1 very Ripe Banana (about 1/2 cup)
  • 1/2 cup Pumpkin Puree
  • 2 Eggs
  • 1/2 cup Maple Syrup (or honey)
  • 1/2 cup Butter
  • 1/4 cup Banana Milk (any milk will do for this. almond, whole, 1%, oat, etc)
  • 1/2 tsp Vanilla Extract
  • optional: 1/4 tsp Almond Extract
  • optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)
pinterest pin of 3 loaves of pumpkin banana bread.

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Yield: 1 loaf

Sourdough Pumpkin Banana Bread

pumpkin banana bread topped with walnuts and sitting on top of a wooden vintage hutch

A pumpkin twist on the classic banana bread. Great for sourdough discard but Long Fermented version included too.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • DRY INGREDIENTS
  • • 2 & 1/2 cups all purpose flour
  • • 1 tsp baking soda
  • • 1 tsp baking powder
  • • 1/4 tsp salt
  • • 1 tbsp cinnamon
  • • 1 and 1/2 tspn pumpkin spice
  • • 1/4 cup packed brown sugar
  • • optional: walnuts (just on top)
  • WET INGREDIENTS
  • • 1 very ripe banana (about 1/2 cup)
  • • 1/2 cup pumpkin puree
  • • 2 eggs
  • • 1/2 cup maple syrup (or honey)
  • • 1/2 cup butter
  • • 1/4 cup banana milk (any milk will do for this. almond, whole, 1% oat, etc)
  • • 1 tsp vanilla extract
  • • optional: 1/4 tsp almond extract
  • • optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)

Instructions

    (for LONG FERMENTED VERSION SEE NOTES SECTION)

    Preheat oven to 325°

    Combine all the dry ingredients into a bowl. In a separate bowl combine all the wet ingredients. Now combine wet and dry ingredients.

    Pour mixture into a bread loaf pan then sprinkle walnuts and more brown sugar on top.

    Place bread loaf pan into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean then it's ready! If not, continue cooking 10 minutes at a time until done.

    Let it rest in the loaf pan on your counter top for 1 hour to cool before slicing into it.

Notes

LONG FERMENTED VERSION

THE NIGHT BEFORE

Combine sourdough starter, flour, cinnamon, maple syrup, butter, and milk together in a large bowl. Cover and let sit overnight (8 to 12 hours)

THE NEXT DAY

Add the remaining ingredients.

Preheat oven to 325°

Combine all the dry ingredients into a bowl. In a separate bowl combine all the wet ingredients. Now combine wet and dry ingredients.

Pour mixture into a bread loaf pan then sprinkle walnuts and more brown sugar on top.

Place bread loaf pan into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean then it's ready! If not, continue cooking 10 minutes at a time until done.

Let it rest in the loaf pan on your counter top for 1 hour to cool before slicing into it.

© thetattooedmomma
Cuisine: Dessert / Category: sourdough