Pumpkin Cheesecake Smoothie Recipe

Pumpkin puree for Pumpkin Cheesecake Smoothie

The vanilla yogurt makes this smoothie taste like pumpkin cheesecake. You'll think it should be in a pie shell.


1 cup canned pumpkin
1 cup low-fat vanilla yogurt
1 cup fat-free milk
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
2 teaspoons sugar
sprinkle of nutmeg


  1. Combine all the ingredients except the nutmeg in a blender or food processor.
  2. Blend until smooth.
  3. Pour into a glass and garnish with a sprinkle of nutmeg.

For a nuttier taste and another burst of nutrition, add ¼ cup toasted wheat germ to the blender. (Calories increase to 270 per serving and fiber bumps up 1 gram.)

Nutrition Information

Serving size: 1.5 Cups
Serves 2

Calories: 210; Total Fat: 1g; Saturated Fat: 0g; Cholesterol:  5mg; Sodium: 150mg; Total Carbohydrate: 41g; Dietary Fiber: 4g; Protein: 12g.

Find An Expert

Looking for a food and nutrition professional? Search our database of more than 75,000 experts to find someone close to you who meets your needs!

Search Now