This Pumpkin Smoothie is thick, creamy and easy to make in less than 10 minutes. It uses real pumpkin, cozy fall spices, nut butter, your favorite plant-based milk and optional protein powder for a sweet and delicious breakfast or snack that tastes like pumpkin pie. Naturally vegan, paleo, dairy-free and Whole30 compliant.
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Easy Pumpkin Smoothie Recipe
Looking for a refreshing and healthy breakfast to start your fall morning? This simple Pumpkin Smoothie is full of vitamins, nutrients and perfect now that it’s pumpkin season. It comes together quickly in just 5 minutes with minimal ingredients you most likely have in your kitchen!
All you need is some pure pumpkin puree, your favorite dairy-free milk and optional liquid sweetener of your choice.
Because this vegan smoothie uses canned pumpkin, you can enjoy this recipe year-round. And you can easily customize it according to your preferences.
Why you’ll love this healthy fall smoothie recipe
- Perfect for a pre or post-workout snack, after a morning walk or run
- This healthy pumpkin smoothie is simple to customize and packed with vitamins and nutrients
- Filled with cozy pumpkin and warm fall spices
- A creamy and refreshing breakfast or snack on a cozy autumn morning
- Easy to make in just 5 minutes
- Kid-friendly and naturally vegan, dairy-free, paleo with low carb, keto and Whole30 options
Looking for more smoothie recipes? Check out these 5 Healthy Smoothies with lots of delicious options.
What You’ll Need
This simple pumpkin pie smoothie recipe come together with just 6 ingredients. Feel free to make substitutions as you see fit!
- Almond Milk: We like unsweetened almond milk from Malk Organics. But you can use any plant-based milk you like or have on hand.
- Dairy-free yogurt: We like Culina’s Plain & Simple coconut cream based yogurt or Kite Hill Plant-based Greek-style yogurt for an almond milk based yogurt. You can sub with canned coconut cream or regular Greek yogurt if not dairy-free.
- Pumpkin puree: be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Banana: Cut into slices or chunks and frozen. You can also sub with avocado or steamed and frozen zucchini for a low carb keto pumpkin smoothie without bananas.
- Chia Seeds or hemp seeds: Optional for extra fiber and protein. You’ll need 1 teaspoon. Ground flaxseeds would be a great options as well.
- Pumpkin pie spice – you can use your own homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
- Vegan Protein Powder: We use NuZest Just Clean or Sprout Living Simple Sunflower Seed Protein which are our favorite plant-based protein powder but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this smoothie recipe vegan but feel free to do so if it fits with your dietary preference or use your favorite Collagen powder.
- Cashew butter: to add creaminess, flavor and extra protein. You can also sub with cashews, almond butter, peanut butter (not paleo), sunflower seed butter or any nut butter of you choice.
- Pure Maple Syrup: For keto/low-carb smoothies, use yacon syrup, Lakanto sugar-free maple syrup or another liquid sweetener of choice. Leave out for Whole30. Date syrup or 1 pitted Medjool date would work as well.
- Pure Vanilla Extract: To enhance all of the delicious flavors.
How to Make this Pumpkin Smoothie
This healthy pumpkin pie smoothie will be finished in no time! You just have to blend all of the ingredients together and serve.
- Blend Ingredients: Place all ingredients into a high-speed blender and blend until smooth.
- Serve: Pour into glasses and enjoy!
Tips for Success
Read on for some extra tips and tricks for making vegan pumpkin smoothies.
- Adjust Consistency: If you like a thinner smoothie, add more plant-based milk until you’re satisfied with the consistency.
- Use Frozen Fruit: While many people think fresh fruit is preferable to frozen fruit, that’s actually not the case for smoothies. Using frozen fruit eliminates the need for ice, which makes for an ultra creamy and flavorful smoothie. You can also freeze your pumpkin puree into an ice cube tray and use the frozen pumpkin ice cubes for an ultra thick and creamy pumpkin smoothie.
- Chill the Glasses: Since you can’t really keep a smoothie cold on a hot summer day with ice cubes, we like to chill our glasses before pouring in the smoothies. You can do this by filling each glass up with soda water and ice, then letting them sit for 1 minute. Pour out the seltzer and ice, then add in your smoothie!
There are so many delicious and nutritious ways to switch up this healthy pumpkin smoothie! Here are some simple ideas for inspiration:
- Add Other Fruits: Instead of banana, you can use avocado or papaya for natural sweetness.
- Add Leafy Greens: Adding spinach or kale and make it a Green Smoothie or Blackberry Kale Smoothie. Adding greens is a great way to make your pumpkin smoothies even healthier. A handful or two won’t change the flavor!
- Add Protein Powder: Make this a protein smoothie by adding a tablespoon of your favorite protein powder. Yes, it’s that simple!
- Add Chocolate: Similarly, you can add a tablespoon of cocoa powder to your smoothies for a chocolatey twist. When we do this, we like to drizzle chocolate syrup inside the rims of the glasses before pouring in our smoothies.
Are Pumpkin Smoothies Good For You?
These simple pumpkin smoothies are not only made with natural sweeteners and real pumpkin, but they’re also packed with potassium-rich coconut and heart-healthy chia seeds.
In addition to being vegan, these smoothies are paleo, dairy-free and low-carb with keto options! They make a great breakfast, midday snack or post-workout treat.
Can I Meal Prep This?
Yes! If you’d like to make this healthy milkshake in advance, store it in an airtight lidded container in the fridge. Try to minimize the air between the sufrace of the smoothie and the lid of the container. This prevents the nutrients in your smoothie from oxidizing, or diminishing.
Can I Save Extras?
You can store this vegan pumpkin smoothie in the fridge for up to 2 days. Follow the storage instructions above. When you’re ready to enjoy a smoothie that’s been sitting in the fridge, be sure to give it a good stir.
More Healthy Smoothie Ideas
Looking for other nutritious smoothie recipes to add to your weekly menu? Say no more!
This Pumpkin Smoothie is sweet, refreshing and easy to make in less than 10 minutes. It uses real pumpkin, cozy fall spices, nut butter, your favorite plant-based milk and optional protein powder for a creamy and delicious breakfast or snack that tastes like pumpkin pie. Naturally vegan, paleo, dairy-free and Whole30 compliant.
- 1/2 cup unsweetened almond milk , or any non-dairy milk, plus more as needed. We like unsweetened almond milk from Malk Organics.
- 1 small banana , cut into slices or chunks and frozen. Sub with avocado or frozen riced cauliflower or frozen zucchini for low carb / keto
- 1/4 cup pure pumpkin puree , not pumpkin pie filling
- 2 tablespoons non-dairy yogurt , We like Culina's Plain & Simple coconut cream based yogurt or Kite Hill Plant-based Greek-style yogurt for an almond milk based yogurt. You can sub with canned coconut cream or regular Greek yogurt if not dairy-free.
- 1 1/2 tsps ground flax seeds , hemp seeds, chia seeds or collagen powder / vegan protein powder, optional to taste. For protein powders, we like NuZest Just Clean or Sprout Living Simple Pea Protein or Sunflower Seed Protein.
- 2/3 teaspoons pumpkin pie spice
- 1/2 tablespoon creamy nut butter / seed butter , to taste
- 1 tsp pure vanilla extract , to taste
- Liquid sweetener , to taste. A few options: pure maple syrup, yacon syrup, date syrup, liquid monk fruit, liquid stevia or honey (if not vegan). Leave out for Whole30.
- Whipped coconut cream non-dairy-yogurt or regular whipped cream for a non-vegan version
- Pecans roughly chopped, for serving
- Cinnamon stick
- A few shakes of cinnamon or pumpkin pie spice
- Add all the ingredients to a high-powered blender.
- Blend on high until smooth and creamy, stopping to scrape down the sides as needed. Add more liquid as needed to thin out or add more frozen fruit, ice or banana to thicken. Taste and add sweetener, if desired.
- Pour into glasses and garnish with a dollop of vegan yogurt or whipped coconut cream, some pecans, a star anise, a cinnamon stick and a shake of cinnamon or pumpkin pie spice, if desired.
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