Caramel Pumpkin Pie Smoothie + More Healthy Pumpkin Recipes

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caramel pumpkin pie smoothie close up 2 large

With all the pumpkin mania, it was only a matter of time before I dumped some pumpkin puree in my smoothie!  Praise the gourd, holler-lu-yah! This was a fantastically flavorful idea and I’ve been making pumpkin smoothies for breakfast all last week! Check out the post I wrote for Litehouse Food’s Living Litehouse blog featuring my recipe, Caramel Pumpkin Pie Smoothies. Sugar-free caramel and pumpkin are added to almond milk and protein powder based smoothie – so insanely good, you could serve this healthy treat on a decadent Thanksgiving dessert buffet and no one would be the wiser!

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Get my recipe for Caramel Pumpkin Pie Smoothies here!



You may have seen them before, but here they are again – some of my most requested pumpkin recipes:

jennifer fisher pumpkin collage


Pumped Up Pumpkin Muffins
Baked Pumpkin Protein Donuts
Pumpkin Beef Tostadas with Chipotle Crema
Pumpkin Black Bean Soup
Paleo Chocolate Chip Cranberry Pumpkin Bread
I have a few more ideas for canned pumpkin.  For the most part, I am not a big fan of canned vegetables; the taste and texture are weird to me – not to mention the high sodium levels. But, I have a special place in my heart (and pantry shelf) for pumpkin puree. It’s inexpensive, it’s convenient (the hours required to clean, roast and smash a fresh pumpkin have been taken out of the equation) and it’s versatile – as you can tell by the plethora of pumpkin recipes this time of year.  And, importantly, nutritionists say that canned pumpkin is just as nutritionally sound as fresh – it’s a great source of complex carbohydrates and is a good source of vitamin A, vitamin C, fiber, calcium, iron and other important nutrients.










I like to stock up on canned pumpkin while I can; otherwise, it can be hard to find outside the fall season. Just make sure you are buying sodium-free, sugar-free 100% pumpkin – not pumpkin pie filling!   Here are three other easy ways to incorporate more canned pumpkin into your diet:

quick healthy pumpkin recipes

Pumpkin Quesadillas:  Mix 1/4 cup pumpkin with a tablespoon of your favorite smoky salsa, spread on a tortilla. Sprinkle mixture with shredded Monterrey Jack and top with another tortilla. Grill in non-stick skillet, flipping once, until cheese is melted and tortillas are turning golden brown.

Pumpkin Hummus: In a food processor, mix together one 15-oz can of drained garbanzo beans, 1/3 cup canned pumpkin, 1/3 cup almond butter, 1/3 cup olive oil, 2 teaspoons minced garlic, 2 tablespoons lemon juice and  2 tablespoons water. Process until smooth and transfer to serving dish; top with roasted pumpkin seeds.

Spicy Pumpkin Salad Dressing: Whisk together 3 tablespoons each of pumpkin and cider vinegar. Whisk in 2 teaspoons Sriracha sauce and then 1/3 cup olive oil until well combined. Stir in 1 teaspoon dried red pepper flakes and season with salt and pepper.

9 thoughts on “Caramel Pumpkin Pie Smoothie + More Healthy Pumpkin Recipes

    • yeah, tomatoes are fine canned . . . . and sometimes I’ll do black beans or garbanzo beans from a can rather than having to make a big batch.

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  2. I seriously thought I was the only one that stocked that much pumpkin this time of year. So glad I’m not. 🙂 You’ve got 3 or 4 recipes down that I’m trying–they look delicious!!

    • It’s sometimes hard to find pumpkin in spring and summer — and my kids love pumpkin muffins!

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