When it comes to pureed pumpkin in Germany, there are no shortcuts.

There simply aren’t  mass quantities of canned pumpkin laying around in grocery stores, and for good reason! The markets are chock full of readily available, bright orange pumpkins. Nutritionally speaking, fresh is always better than canned, and economically speaking, it’s cheaper, too. One pumpkin yields at least 3 – 4 cups of pumpkin puree, which can be used at the time or frozen for later.

Although it was tough to adjust to at first, I now MUCH prefer the taste of freshly baked pumpkin, ready to take part in whatever savory dish I decide it should belong to…


Yes, move aside, Starbucks Pumpkin Spice Latte!

This fall favorite doesn’t expose its ingredients, but guess what this drink does not contain? PUMPKIN. I confirmed it by asking a German barista here, and he said it contains a syrup. Let’s not discount the whopping 49 GRAMS OF SUGAR in a 16 ounce serving, either! Divide that number by 4, and that tells you there’s an estimated 12.25 TEASPOONS of sugar alone in that drink. That’s more than our bodies need in one day!

Rather than loading up on artificial ingredients and sugar, I much prefer the real taste of this pumpkin spice smoothie, along with loads of vitamins A and C. Bottoms up to your health and to the holiday season!

pumpkin spice smoothie

Pumpkin Spice Smoothie 


*Serves 3 (about 3/4 c per serving)

– 1 can of coconut milk
– 1 cup pumpkin puree
– 1 ripe banana
– 2 tbsp cashew butter
– 1 tbsp honey
– 1 tbsp pumpkin pie spice (blend of nutmeg, cinnamon, allspice, & ginger)
– 1 tsp vanilla
– 1/4 tsp sea salt
– Handful of ice cubes


  1. To make your own pumpkin puree (if you aren’t using canned pumpkin): Cut a sugar pumpkin in half and scoop out the seeds. If you so wish, save the pumpkin seeds to bake in the oven with seasoning later. Place the pumpkin halves in a glass dish face down, and fill with water about 1/4″ thick. Bake at 350 degrees for about 45 minutes – 1 hour until the pumpkin is fork soft. Let the pumpkin flesh cool, and then scoop out the flesh into glass jars for storage.
  2. Place all ingredients in a blender, and blend until smooth.
  3. Pour into glasses, and serve!
  4. Latte variation: If you’re looking for a latte version, blend about 1/2 cup of the pumpkin smoothie mixture with a cup of coffee. Voilá, you’ve got your own healthy pumpkin spice latte!