This pumpkin pie smoothie is creamy, filling and full of warming fall flavors! It's a healthy breakfast or snack option and it's ready in just 5 minutes.
I am not kidding when I say that this pumpkin smoothie tastes just like pumpkin pie.
The only difference is that it is a little less sweet, a little more creamy and it’s totally appropriate as a snack or breakfast (but no judgment if you’re enjoying a slice of pumpkin pie for breakfast!).
I like to make pumpkin smoothies when it's not quite cold enough to justify turning on the oven for pumpkin muffins or pumpkin cinnamon rolls, or when I just want a taste of fall without the effort of an entire pie.
- Diet-friendly: vegetarian, vegan-optional, gluten-free, nut-free optional, soy-free optional
- Flavor: Tastes just like pumpkin pie filling, but a little less sweet.
- This is a great way to use up leftover pumpkin puree.
- Great for breakfast or healthy dessert! Or add a scoop of vanilla protein powder to make a post-workout smoothie.
- Pumpkin: Use canned pumpkin puree. This is not the same as canned pumpkin pie filling.
- Greek yogurt: I use vanilla but plain also works. Use coconut yogurt or your favorite vegan yogurt to make this recipe dairy-free.
- Milk: Soy milk is my go-to but any kind works. I use unsweetened, unflavored for a neutral palette and to limit added sugars.
- Banana: I wanted to make this recipe without banana because I don’t love it (gasp!), especially in smoothies, but here we are. The banana flavor is SO subtle and it works well as a natural sweetener.
- Pumpkin pie spice and cinnamon add that classic pumpkin pie/fall flavor. Pumpkin pie spice is a mix of cloves, nutmeg, cinnamon, ginger, and allspice. I buy it at the store but you can make your own at home.
How to freeze bananas for smoothies
The only part of this recipe that is a little different from other pumpkin smoothie recipes is that it uses frozen sliced banana.
I usually slice up a bunch of bananas at once and freeze them in a freezer-safe container for quick use in smoothies.
To freeze bananas for smoothies, slice a bunch of bananas into coins and lay them on a parchment paper-lined baking sheet or cutting board (whatever will fit in your freezer).
Freeze the banana slices for at least 30 minutes but preferably an hour.
Transfer frozen banana coins to a freezer container or gallon bag. Freeze for up to 2 months.
How to make this smoothie
Add all of the pumpkin smoothie ingredients to a blender. I use my Kitchenaid blender but any kind works, especially because we are using mostly soft ingredients.
Blend until it is creamy and smooth. For a thinner smoothie, or if the blender is having trouble breaking down the banana, add 1 tablespoon of milk at a time.
Recipe tips and variations
- Blender: I love my KitchenAid blender and it works like a charm with this pumpkin smoothie, but you don't need a fancy blender to make this recipe. Any kind will work.
- Sweetness: Adjust maple syrup amount based on banana ripeness. Some bananas are SO sweet and you don't even need to add maple syrup. You can also use honey or agave syrup.
- Temperature: The frozen banana will cool down the smoothie, but if you want an ice cold smoothie I recommend adding 1-2 ice cubes. Crushed ice works even better if you have it on hand. You can also refrigerate the pumpkin filling for an even colder smoothie.
- Protein powder blends well into this smoothie and is a great way to pump up the protein content. I recommend choosing a plain or vanilla flavored protein powder.
- Toppings are a great way to add extra nutrition to smoothies and smoothie bowls. This pumpkin smoothie goes well with roasted salted pumpkin seeds or walnuts.
- There are a lot of ways to boost the nutrition in a smoothie. Check out my guide to filling smoothies for even more tips.
Yes, you can technically omit the banana but I recommend using it because it adds a lot of creaminess. If you don’t like banana flavor you can use a just-ripe banana (greener peel) instead of a very ripe banana (brown and spotty). This will decrease the banana flavor.
Transfer leftover pumpkin puree to a container and refrigerate for 3-4 days for more smoothies, pumpkin pie dip, pumpkin mug cake, baked oatmeal or muffins. You can freeze leftover pumpkin for up to 3 months. Let thaw overnight in the fridge before using.
Yes, this recipe is easy to make vegan. Just replace the Greek yogurt with your favorite non-dairy yogurt and use a non-dairy milk like soy or almond milk.
More easy smoothie recipes
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Pumpkin Pie Smoothie
- 1 medium banana sliced into coins
- ½ cup pumpkin puree
- 5 ounces vanilla Greek yogurt see note #1
- ¼ cup milk of choice I use unsweetened, unflavored soy milk
- 1 tablespoon ground flaxseed optional
- 1-2 teaspoons maple syrup adjust to taste
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Place sliced banana on a parchment paper lined baking sheet or cutting board. Place in the freezer until frozen, about 30 minutes to 1 hour.
- Add all ingredients to a blender: frozen banana slices, pumpkin puree, yogurt, milk, ground flaxseed, maple syrup, pumpkin pie spice, cinnamon. Blend on low speed until smooth.
- Taste for sweetness. Add extra milk as needed to thin to desired consistency. Enjoy!
- Banana: If you don't love bananas in smoothies I recommend using a just-ripe banana (yellow/green peel) instead of a very ripe banana (spotty peel). This will decrease the sweetness and the banana flavor.
- Greek yogurt: I use single-serve yogurt cups that are usually ~5 ounces. Plain yogurt, plain Greek yogurt and dairy-free yogurt also work.
- Making the smoothie without frozen banana: You can omit the banana but the smoothie will be slightly less creamy. You can increase the amount of yogurt for a creamier smoothie. Add a few ice cubes for a colder smoothie.
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