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Pumpkin Pie Smoothie with Streusel Topping

Pumpkin Pie Smoothie with Streusel Topping


16 fl. oz.


Pumpkin Pie Smoothie

  • 1 tablespoon Florida Crystals® Turbinado Cane Sugar
  • 1/4 cup orange juice
  • 1/3 cup plain, nonfat greek yogurt
  • 2 tablespoons cream cheese
  • ¼ cup fresh or canned pumpkin
  • ½ teaspoon pumpkin pie spice
  • 1 ½ cups crushed or shaved Ice

Streusel Topping

  • 1/4 cup firmly packed Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1/2 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 1/4 cup butter, softened


Streusel Topping

Preheat oven to 350 F. Line a sheet pan with parchment. Combine brown sugar, oats, flour, and cinnamon in small bowl. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle streusel over the sheet pan and bake 20 minutes, reducing temperature to 325 F. after 15 minutes, if streusel seems to be browning too quickly. Cool to room temperature then store in a container with a tight fitting lid for up to 2 weeks.

Pumpkin Pie Smoothie

In a blender, combine all ingredients together on high for 30 seconds or until smooth. Pour into a 20 oz. glass and top with a sprinkling of streusel.