Blend the following ingredients in a blender until creamy: 1 cup of canned pumpkin; 1/2 cup apricot preserves; 1 tablespoon sugar; 1 cup milk; 1 pinch of cinnamon; 1 pinch of nutmeg; 1 cup of ice. I doubled this recipe for four six ounce servings. It is filling, so smaller servings may be preferable if this is a prelude to a full breakfast. Also, the sweetness could be adjusted to taste by adding more or less sugar. Pumpkin Pie spice may be substituted for the nutmeg and cinnamon. This would be perfect for a breakfast on Thanksgiving morning!
Enjoy!! Let me know if you have any favorite smoothie recipes that you would like to share with us at Maury Place!