Scoop Kitchen
Pumpkin Pie Bowl
Soft orange pumpkin, banana and warm pie spices with Greek yogurt and a touch of maple. Pumpkin pie for breakfast, in a thick, creamy bowl.
- Hands-on
- 5 min
- Freeze
- 24 h
- Program
- Smoothie Bowl
- Makes
- 4 servings6 servings
Good forHalloweenFallThanksgivingHealthy
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 112 g), estimated
Whole tubpint: 320 kcal, 13 g protein480 kcal, 20 g protein (709 ml24 oz). Contains: Milk.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
425 of 473 ml637 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Break 140 g ripe banana1 ripe banana1 ripe banana210 g ripe banana2 ripe bananas2 ripe bananas into chunks.
- Blend with 140 g unsweetened pumpkin purée130 ml unsweetened pumpkin purée½ cup + 1 tbsp unsweetened pumpkin purée210 g unsweetened pumpkin purée200 ml unsweetened pumpkin purée⅔ cup + 3 tbsp unsweetened pumpkin purée, 70 g plain Greek yogurt or skyr65 ml plain Greek yogurt or skyr¼ cup plain nonfat Greek yogurt105 g plain Greek yogurt or skyr100 ml plain Greek yogurt or skyr¼ cup + 3 tbsp plain nonfat Greek yogurt, 70 ml semi-skimmed milk70 ml semi-skimmed milk¼ cup + 1 tbsp 2% milk105 ml semi-skimmed milk110 ml semi-skimmed milk¼ cup + 3 tbsp 2% milk, 15 ml pure maple syrup1 tbsp pure maple syrup1 tbsp pure maple syrup25 ml pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup, 1 tsp pumpkin pie spice1 tsp pumpkin pie spice1 tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until smooth.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
- If it looks crumbly or powdery, add 30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk45 ml semi-skimmed milk3 tbsp semi-skimmed milk3 tbsp 2% milk and run Re-spin.
To serve: Top with toasted pecans, a little granola and a dusting of cinnamon.
My notes
Tips
- Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened. No canned pumpkin? Roast butternut squash until soft, then purée it.
- No pumpkin pie spice? Use ½ tsp cinnamon, ¼ tsp ground ginger and a pinch each of nutmeg and cloves.
- Freeze leftover pumpkin purée in 140 g portions, so the next bowl only takes 5 minutes.
Why it works
Pumpkin purée is thick and full of fiber, and banana adds pectin and sweetness, so the frozen block spins thick and creamy. Greek yogurt adds protein and a little tang, like the cream on a slice of pie.
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