This pumpkin pie smoothie is creamy, filling and full of warming fall flavors! It's a healthy breakfast or snack option and is 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!).
- 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
- Great way to use up leftover pumpkin puree
- Great for breakfast, as a healthy dessert or snack!
- Pumpkin from a can of 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. This is a mix of cloves, nutmeg, cinnamon, ginger and allspice.
Step by step instructions
The only part of this recipe that is a little different from other smoothie recipes is that we are using frozen banana.
I usually slice up a bunch of bananas at once and freeze them in a freezer-safe container for quick use in smoothies.
Just slice a banana and lay it on a parchment paper lined baking sheet or cutting board (whatever will fit in your freezer) and freeze it for ~30 minutes, preferably an hour.
Add all pumpkin smoothie ingredients to the blender. Blend until it is creamy and smooth. Add extra milk if you're having trouble blending or if you'd like a thinner smoothie.
Recipe FAQ and expert tips
- 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.
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.
Tips for a healthier smoothie
There are a lot of ways to boost the nutrition in a smoothie. Check out my guide to filling smoothies for even more tips.
- Healthy fats: Add 1 tablespoon chia seeds or hempseeds in addition to the ground flaxseed for healthy fats, fiber and protein.
- Veggies: Add in a handful of spinach for iron and other important vitamins and minerals. Do note that this will change the color to something a little less desirable!
- 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.
More easy smoothie recipes
If you love smoothies as much as I do, you'll want to check out more of my favorite smoothie recipes below! If you're looking for something a little bit more indulgent you might like these pumpkin cinnamon rolls.
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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.