Katie and I grew up near Circleville, Ohio, the home of The Pumpkin Show, an annual festival where hundreds of food vendors line the streets offering everything pumpkin -- from pie and donuts to burgers and chili. There's really no way to describe how amazing this event is. There's a pumpkin tower, prize-winning GIANT pumpkins, and the world's largest pumpkin pie. (Oh, and rides, parades, pageants, crafts, and non-pumpkin carnival food, if you're into that.)
|Circleville's pumpkin-love is even evident in the city's water tower.|
Since my mom never liked it, I grew up in a sad, pumpkin-less home and relied on The Pumpkin Show to get my annual fix. But now, I'm finally realizing that I can enjoy pumpkin more than just once a year.
For me, this smoothie beats any pumpkin milkshake I've ever had at a fast food or ice cream chain. And without the mass amounts of sugar.
Tracey's Pumpkin Protein Smoothie
2 eggs (optional)
1/2 cup canned pumpkin (NOT pumpkin pie mix) (9g carb - 5g fiber = 4 net carbs, 4g sugar)
4 oz. water (give or take, use more if not using eggs)
2 oz. heavy whipping cream (2g carb)
1 scoop vanilla Max Protein (3g carb, 1g sugar)
2 TBSP granular Splenda (6g carb, 0g sugar)
a pinch of salt
pumpkin pie spice OR cinnamon, ginger, nutmeg, and cloves to taste
(6 oz. unsweetened almond milk can be used in place of water and cream)
(Total of 15 net carbs, 5 of which are sugar)
In a blender (I use this single-serve one), mix all ingredients except ice cubes until well blended. Taste and adjust spices as needed. Add ice cubes a few at a time until smoothie reaches desired consistency.