Pumpkin Lassi

Creamy yogurt is blended with pumpkin, water, cinnamon, and maple syrup in this Pumpkin Lassi recipe—a delicious twist on the Indian-inspired drink.

FNCE was so inspiring and fun, but after the trip to DC, my tank was running on empty. I held off on this post for a few days to lay low and process everything I learned and experienced at the conference.

Now I’m feeling recharged and filled to the brim with recipe ideas, like this seasonal pumpkin lassi, which tastes like everything glorious about fall in a glass.

A lassi is a yogurt-based drink that originated in India. It’s typically made by mixing yogurt, water, spices, and sometimes fruit. I wanted to give it a go in my own kitchen since trying a fruity lassi in Washington DC a couple weeks back.

I'm personally sold on this cozy version for fall.

Sweet-and-earthy pumpkin melds with maple syrup, creamy yogurt, and all the aromatic goodness that is cinnamon. The lassi I tasted in DC also happened to be spiked with rum, so that’s an addition I invite you to make here, too. (Friendsgiving plans, anyone?)

Yep. It feels good to be home. In the mountains, with my pups, snow falling outside, and a cozy pumpkin lassi in hand. Maybe I’m ready for the holiday season, after all. How about you?

Pumpkin Lassi

Creamy yogurt is blended with water, pureed pumpkin, cinnamon, and maple syrup in this new twist on a classic Indian drink.

5 from 1 vote

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Course: Cocktails, Drinks, mocktails

Cuisine: gluten-free, Indian, vegetarian

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 people

Author: Stephanie McKercher, RDN

Ingredients

• ▢ 1 cup plain yogurt
• ▢ 1 cup pureed pumpkin
• ▢ 1 cup water
• ▢ ½ cup rum (optional)
• ▢ 2 tablespoons maple syrup
• ▢ ¼ teaspoon cinnamon

Optional garnish:

• ▢ Ground cinnamon
• ▢ Cinnamon sticks

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Instructions

• Combine yogurt, pumpkin, water, rum (if using), maple syrup, and cinnamon in blender container. Cover and blend on high 1 minute, or until mixture is smooth and creamy. 
• Pour into glasses and garnish with additional ground cinnamon and cinnamon sticks if desired.

Notes

Recipe tested with unstrained yogurt. If you use strained yogurt (such as Greek yogurt or Icelandic skyr), you may need to add more water than the recipe indicates. Add water gradually until the mixture is easy to pour.

 

If your yogurt is very thin and watery, start by adding only ½ cup water and gradually increase as needed from there.  

 

To make this recipe vegan (dairy-free), use non-dairy yogurt. Look for dairy-free varieties made from coconut, almond, or soy.

 

Prefer your drinks frozen? Blend with ice cubes and/or serve over ice if desired.

Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

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