When the fall season hits, I am on the hunt for new pumpkin recipes. And although the weather is a little cooler, you don’t want to pass up on this rawesome green smoothie popsicle recipe with fresh pumpkin!
Did you know that 1 cup of pumpkin has more potassium than a banana? Potassium supports your heart and muscles. Pumpkin puree, whether fresh or canned, is packed with vitamins, minerals and antioxidants– including vitamin A, vitamin K and a little vitamin B. This combo supports vision, cell reproduction, fetal development and immunity health. Pumpkins are a fiber-rich, low-calorie and low-fat fruit.
If you have a picky eater, freezing leftover green smoothies in popsicle molds are the perfect way to get your child to eat their veggies! Makes 4 popsicles.
1 cup fresh pumpkin (or canned)
1 banana (frozen banana will make it colder)
1 cup mango (fresh or frozen)
2 cups spinach
2 cups almond milk
1 tsp pumpkin spice
Blend spinach and almond milk together for 30 seconds. Next add remaining ingredients and blend until creamy. Pour smoothie into popsicle molds and freeze for a few hours. Once frozen, run the popsicle molds under cool water for 30 to 60 seconds– this allows the popsicle to slide easily out of the popsicle mold.