Pumpkin spiced lassi

Experiment with healthy spices in this breakfast drink.

This silky, delicately spiced Indian-style beverage tastes incredibly decadent and comes together in minutes. "Instead of the traditional whole milk plain yogurt, this version uses two percent Greek yogurt for a little more protein and less fat," says Denver-based chef and recipe developer Julia Heffelfinger. "Low-fat kefir, a tart dairy product rich in probiotics, amps up the tang and compliments the mellow sweetness of the pumpkin," she adds. "Lastly, a bit of freshly-grated ginger adds a peppery punch to get you going in the morning."

Serves two

Also in this series: Pumpkin-Apple Muffinsand Pumpkin and Coconut Overnight Oats


¾ cup canned pumpkin puree (see note)
1 cup two-percent Greek yogurt
½ cup low-fat kefir, plus more as needed
2 tablespoons maple syrup or agave
¼ teaspoon ground cinnamon, plus more for garnish
⅛ teaspoon ground cardamom
⅛ teaspoon nutmeg, finely grated
½ teaspoon vanilla extract
½ teaspoon fresh ginger, peeled and finely grated
¼ teaspoon kosher salt



In a blender, combine all of the ingredients and puree until very smooth. If the lassi is too thick, add more kefir or water 1 tablespoon at a time. The lassi should be creamy, but drinkable. Pour into two chilled glasses and garnish with more cinnamon.

NOTE: Look for regular canned pumpkin puree (preferably organic) at the store, not the kind flavored with pumpkin pie spices since the latter contains added sugar.