pumpkin lassi

Ready for more pumpkin recipes?  I hope so, because I have a few more up my sleeve, and it's only mid-October.  Pumpkin is fair game at least through Thanksgiving.

This recipe started with the idea to make pumpkin frozen yogurt.  I know, sounds yummy, doesn't it?  Unfortunately for me, I haven't been blessed with an ice cream maker as of yet, and I was worried that it wouldn't be good if I tried to make it without one.

So I improvised.

I blended up the ingredients for pumpkin frozen yogurt, and then poured them into a glass for sipping.  Pumpkin lassi, anyone?

If you don't already know, the lassi I'm referring to here has zero affiliation with the beloved collie of old-timey television fame.  This lassi is a yogurt-based beverage native to India.  Traditionally, a lassi is either savory, made with salt and spices, or sweet, and blended with sugar and fruits.

A pumpkin is a fruit, right?

So this is my unconventional take on an old favorite.  I've blended pumpkin puree, maple syrup, and pumpkin pie spice into the yogurt for a refreshing autumn treat.  It's like drinking pumpkin pie.

If you happen to be one of the lucky ones with an ice cream maker, throw this mix in for a frozen treat.  And please let me know how it turns out!

Pumpkin Lassi (or frozen yogurt)

serves 4 - 6

gluten-free

32 oz. plain Greek-style yogurt

1 1/2 C. pumpkin puree

2 1/2 tsp. pumpkin pie spice

1/4 C. maple syrup

1/4 tsp. vanilla extract

pinch of salt

ground nutmeg (optional)

cinnamon sticks (optional)

• Put all ingredients into a blender, and blend until well combined.  (If making frozen yogurt, put mixture into ice cream maker at this point, and freeze according to manufacturers instructions).

• If lassi is too thick, add water 1 tablespoon at a time, blending between additions, until desired consistency is reached.

• Pour into glasses, garnish with ground nutmeg and a cinnamon stick.  Serve cold.