Leftover Pumpkin

What can I do with it?  I hate waste, and particularly wasting food.  Something had to be done with that third cup of pumpkin puree in my fridge.  Surprise!  A rich and creamy smoothie came to be.

You might not think banana and pumpkin go together, but the banana makes the smoothie thick and creamy with only a hint of banana flavor coming through.  Fall flavors are a recurrent theme this time of year, but I have to say, this definitely is fall in a glass!

Pumpkin Smoothie

1/3 cup pumpkin puree
1/3 cup milk (I used unsweetened almond milk)
3 tablespoons fat free liquid vanilla creamer (I used So Delicious brand Coconut Milk Creamer*)
1 banana, sliced
1 packet Stevia or 1 tablespoon sugar
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (or more, if desired)
6 ice cubes
Whipped topping, optional

Place all ingredients except whipped topping in blender container in order listed.  Use low setting to start blending, then increase to high and blend 30 seconds.  Pour into glass and serve with whipped topping, if desired.  Makes one (1 1/2-cup) serving, 2 points plus for Weight Watchers or 205 calories.
(Add 1 point plus and 45 calories if using sugar instead of Stevia.)

*So Delicious Coconut Milk Creamer is nondairy and nonfat.  It comes in three rich flavors, Original, French Vanilla, and Hazelnut.  There is no evident coconut flavor, just a perfect creaminess in coffee and, in this case, a smoothie.