Cocktail Recipes, Spirits, and Local Bars

Rum and Pumpkin Pie Smoothie recipe

Rum and Pumpkin Pie Smoothie recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Rum cocktails

This alcoholic drink is sweet, smooth and cool. It's made by blitzing together ice cream, ice, pumpkin puree, cream and spiced rum.

9 people made this

IngredientsServes: 1

  • 2 scoops vanilla ice cream
  • 1/2 cupful crushed ice
  • 1 tablespoon pumpkin puree
  • 2 tablespoons single cream
  • 2 tablespoons spiced rum
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons whipped cream
  • 1 pinch pumpkin pie spice

MethodPrep:5min ›Ready in:5min

  1. Combine the ice cream, ice, pumpkin puree, single cream, spiced rum and 1/4 teaspoon pumpkin pie spice in a liquidiser; blend until smooth. Pour into a serving glass; top with whipped cream, sprinkle with pinch of pumpkin pie spice.

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by Sarah Jo

Did you know that you can buy pumpkin liquor now? I bought a bottle a week or so ago and have been wanting to use it for a fall cocktail. I left out the half-n-half and ice, cut back on the ice cream by a scoop and did 1 1/2 oz. of the pumpkin liquor and 3/4 oz. of the rum. Naughty! I'd make this again, especially to impress guests.-18 Oct 2008

by Eulia Gentle

Not so great... mine is better and not so fancy. I made enough for two large glasses. four large scoops of vanilla Icecream, one cup of pureed pumpkin, 1/2 tsp pumpkin pie spice,1/4 cup sugar, and 1/2 cup milk. blend untill smooth and top with whip topping and a dash of pumpkin pie spice.-25 Sep 2009

by ONIOND

Very tasty; couldn't taste the alcohol at all though. I had to add extra milk as it was a little too thick for my blender. Also, I used cinnamon ice cream which made this extra yummy.-09 Nov 2008


  • ¾ cup all-purpose flour
  • ¼ cup whole-wheat flour
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoons canola oil
  • 1-2 tablespoons ice water
  • 2 large eggs
  • 1 15- or 16-ounce can plain pumpkin puree
  • 1 12-ounce can nonfat evaporated milk
  • ¼ cup dark molasses
  • 3 tablespoons dark rum, or 1 tablespoon vanilla extract
  • ½ cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.

Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

To prepare filling & bake pie: Position rack in lower third of oven preheat to 350 degrees F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes cover the edges with foil if they are browning too quickly. Cool on a wire rack.


Skinny Pumpkin Pie Smoothie

After hauling all of our furniture and hundreds of heavy boxes into our storage unit, my guy and I said good-bye to our tiny place and turned in the house keys to the rental agency. Because he immediately had to fly out for a business trip—and apartment hunting is no fun alone—I drove south to visit my parents for a few days until he returned.

Once I lugged 17 more boxes of baking ingredients, cake pans, and photography equipment into my childhood bedroom (food bloggers never stop working!), I collapsed onto the soft mattress and slept soundly until morning.

When I awoke, my legs ached for a run, so I pulled on shorts, laced up my shoes, and headed out the front door… Where a crisp and chilly overcast morning greeted me. Nothing like the blazing hot 105° weather 80 miles north in our town! After rubbing my palms together to get blood flowing into my fingertips again, I took off down the street, constantly thinking about baking fall pumpkin-y treats while I pounded my way around half the town.

But by the time I spotted my parents’ driveway over an hour later, the sun had started peeking out between the clouds. After I showered and snacked on a banana, warm summery weather had completely replaced the fall fog… And suddenly pumpkin muffins and cookies stopped sounding so appealing.

Yet since September marks the unofficial start to pumpkin season in my mind, I still wanted to make something with it! After a little bit of creative thinking and a tiny bit of tinkering, I came up with this…

A Skinny Pumpkin Pie Smoothie ! Full of spices and sweet fall flavor, it literally tastes like the traditional Thanksgiving dessert in a glass. But with its cold and creamy texture, it’s much more refreshing than that heavy slice of pie! Made with just a few simple ingredients, this low-calorie smoothie is gluten free, vegan, and clean-eating too—the perfect guilt-free drink!

This easy smoothie starts with my favorite canned vegetable: pumpkin . We want the regular pumpkin purée, not the pie filling. The pie filling contains spices and lots of added sugar. Although it’s an easy shortcut when strapped for time on Thanksgiving, it’s not what we want for these healthy smoothies!

By using regular pumpkin purée, you get to decide how much sweetener and spice you add! I like to mix the pumpkin, milk, Truvia, and spices together in a bowl before pouring it into the blender. Some days I’m on a huge cinnamon kick others, not so much. Taste as you go, and remember… The ice will dilute the spices , so it’s better to err on the side of just barely too much!

Once you find the perfect balance, just add that mixture to the blender along with the ice, and pulse until it’s smooth. My parents own a blender from the Stone Age, so I looked like a clown making mine, constantly bending down to peer at the base where the blades were hidden and stopped it every 15 seconds to move around the ice with one of my 13 spatulas.

But when I eventually finished, I offered my mom a taste of this Skinny Pumpkin Pie Smoothie . As soon as she swallowed, she exclaimed, “This is SO good!! It literally tastes like pumpkin pie!” before polishing off half of the smoothie.

It was totally worth sharing to see her so excited… Especially since I’m positive we’ll make lots more! ♥


Creamy Pumpkin Pie Smoothie for Two + An Advertising Update

Another weekend is upon us! You know what that means – kicking back, unwinding from a busy back-to-school week, and making this creamy pumpkin pie smoothie to reward all your hard efforts. Whoever said you shouldn’t reward yourself with food really needs to try this smoothie. Seriously!

Thanks to adding soaked rolled oats and chia seeds, this smoothie is extra thick and has a bit more staying power than most. I think it’s my best pumpkin smoothie to date! Enjoy it for a snack, breakfast, or even dessert. If it’s still hot where you are like it is here, you might find yourself cooling off with this smoothie outside. Extra ice, is a must. Oh, and if you are feeling crazy top it all off with some homemade Coconut Whipped Cream – I know you’ve been waiting for the perfect recipe!

The best part is this recipe makes 4 CUPS worth (yes!), so if you are feeling generous you can share it with a loved one. Or if you are lucky and have a husband who doesn’t like pumpkin, you get it all to yourself. Double yes. I have one of these glasses wrapped up in the back of the fridge for later. [Later probably meaning, as soon as I hit publish on this post…]

Creamy Pumpkin Pie Smoothie for Two

Yield: 4 cups

  • 2 cups almond milk
  • 1/2 cup rolled oats
  • 2 tbsp chia seeds
  • 1 cup canned pumpkin
  • 1/2 tbsp blackstrap molasses
  • 1 frozen ripe banana
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1.5-2 tbsp pure maple syrup , for garnish

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.

3. Add maple syrup to taste. I found 1.5 tbsp was perfect for me.

4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top!

Advertising Update :

I want to take a moment today to fill you in on an advertising change that happened on my site as of Sept. 1st. I’m now with Federated Media in a non-exclusive agreement meaning that I can host my own advertising as well as ad campaigns from FM and other networks, such as AdSense. There have been some kinks to iron out over the past few days (to say the least), so I thought I’d fill you in on what’s going on.

I have committed myself to providing meat and dairy-free advertising on Oh She Glows. This is an ethical choice that fits with my vegan lifestyle and vision for the blog. I can’t promise the ads will always be perfect, but I’m going to do the best that I can to keep blatant meat and dairy ads off the site.

Thankfully this was agreed upon with my advertiser before we went live on Sept 1st, but on Wednesday I found out a meat ad was in fact running on my site in the US. Many of the ad campaigns are only shown on U.S. IP addresses, so I had no idea this was going on. I shut down all of my ads for a few hours until they were removed. This is certainly not the first time that meat and dairy ads have appeared without my knowledge. With my previous advertiser, I had no control over which ads were displayed. I ended up emailing them from time-to-time to ask for removal of animal/dairy ads or specific ads which did not fit with my vision for the site. However, I could only do so if my US readers made me aware they were running. It was by no means a good system.

The good news is I now have my FM ad campaigns set to “manual approval” so nothing should run without my approval. I’ve already declined several meat and dairy ad campaigns over the past few days, so things should be looking better around here. I’m also trying to keep the Google Ads non-offensive. I’ve blocked many categories so far including weight loss gimmicks, diet pill, and wrinkle cream ads. Keep in mind, ads can slide through under vague categories so they may pop up from time to time.

I want to encourage you to contact us if you see any ad that is concerning or offensive. Send to: adinquiries [at] ohsheglows [dot] com along with a screenshot and URL of the ad. Like I said, we can’t catch everything so your help is appreciated.

Selling ads to animal-friendly companies:

I can now sell ads for my site. My goal is to advertise animal-friendly businesses supporting the vegan lifestyle. There are so many amazing companies out there (and growing every day!) and I would love to feature them on the blog. If you know of any businesses, large or small, that may be interested in advertising on OSG, please let us know: adinquires [at] ohsheglows [dot] com You know what they say – you have to put it out in the universe for it to happen. It often feels like an uphill battle when double whopper ads are the norm, but I’m confident that we can make progress in this area.


Recommended for You

Candied Mixed Nuts

Sweet Peanut Buttery Dip

Fall Granola with Pumpkin Seeds


Pumpkin Pie Smoothie

Ingredients

  • 1 cup unsweetened non-dairy milk any will do
  • 2 medium bananas peeled cut into 4ths and frozen
  • 2 Medjool dates pitted
  • 1 cup pumpkin puree from canned or fresh
  • 2 cups ice cubes
  • ¼ tsp Ceylon cinnamon
  • 2 Tbl ground flaxseeds
  • ½-1 tsp pumpkin pie spice or use 1/4 tsp ground ginger and nutmeg with 1/2 tsp cinnamon

Instructions

Notes

Nutrition


11 comments

not good if a person is a diabetic. way too many carbs for breakfast. better off with a couple of eggs and a low carb piece of fruit for breakfast. need to watch the carbs.
do you have smoothies without too many carbs. different fruits are carb happy. any smoothies for diabetes would be great.

Apple juice and pumpkin? I can’[t imagine it. Why not another juice? But if I could print out that recipe, I could try it.

I added a bit of agave nectar to bring out the pumpkin flavor (initially I could just taste yogurt, but I used canned pumpkin so maybe it would be different with fresh). Also added more pumpkin pie spice. Very good, very filling!

This looks awesome, but we have an allergy and can’t have the yogurt. Has anyone tried subbing a non-dairy option for the yogurt with success? If so, can you let me know what?

You can use another juice if you’d like to. Also, there is a print button just below the recipe image.


Pumpkin Smoothie

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.

Leesten. And heer me. You must make these tonight, tomorrow, and next week. As simple and throw-together as they are, I promise they&rsquoll be one of the most delectable things you&rsquove ever put in your mouth.

They&rsquore pumpkin smoothies. And they&rsquoll rock your world.

I had my doubts myself before I ever made a pumpkin smoothie for the first time. I imagined a watery, semi-creamy concoction that would likely taste like three-week old pumpkin pie juice. (Huh? Gross.) Instead, it turned out to be one of the creamiest, most delicious treats I&rsquod ever tasted&mdashalmost like a pumpkin milkshake, but not nearly as sinful.

Using pumpkin pie filling, frozen solid before blending, gives the smoothie a lovely built-in sweetness and flavor, and the vanilla yogurt takes the flavor over the top. If you&rsquod like to have a little more control over the sugar in your smoothie, though, you can sub pumpkin puree (make your own it&rsquos a cinch!) and plain yogurt, then add in whatever sweetener (sugar, honey, agave nectar, orange juice, etc) you&rsquod like.

But boy, oh boy. Try it this way first.

You&rsquove gotta trust me on this one.

The Cast of Characters: Pumpkin pie filling, vanilla flavored yogurt, whole milk, cinnamon, and cinnamon graham crackers. (You can see here that I&rsquove already frozen the pumpkin pie filling in a container. That&rsquos the first step!)

Start by throwing the graham crackers into a plastic bag, then crush them by banging them with something. In my case, the cinnamon was the closest thing to me.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


To prepare filling and bake pie:

Position rack in lower third of oven preheat to 350°F.

Lightly whisk eggs in a medium bowl. Stir in pumpkin, evaporated milk, molasses and rum (or vanilla).

Mix together brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl.

Rub through a sieve into the pumpkin mixture and whisk until incorporated. Pour the filling into the prepared crust.

Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes, cover the edges with foil if they are browning too quickly.