This pumpkin pie smoothie is creamy, hearty, and full of warm fall flavors! It’s a healthy breakfast or snack option and is ready in just 5 minutes.
I’m not kidding when I say this pumpkin smoothie tastes just like pumpkin pie.
The only difference is that it’s a little less sweet, a little creamier, and is totally appropriate as a snack or breakfast (but no judgment if you’re enjoying a slice of pumpkin pie for breakfast!).
I like making pumpkin smoothies when it’s not cold enough to warrant firing up the oven for pumpkin muffins or pumpkin cinnamon rolls, or when I just want a taste of fall without the effort of a whole pie.
- Dietary: vegetarian, vegan optional, gluten-free, nut-free optional, soy-free optional
- Taste: It tastes like the pumpkin pie filling, but a little less sweet.
- This is a great way to use up leftover pumpkin puree.
- Great for breakfast or a 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 works too. Use coconut yogurt or your favorite vegan yogurt to make this dairy-free recipe.
- Milk: Soy milk is my favorite, but any kind works. 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 do your own At home.
How to freeze bananas for smoothies
The only part of this recipe that is slightly different from other pumpkin smoothie recipes is that it uses frozen sliced banana.
I usually chop 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 arrange them on a parchment paper-lined baking sheet or cutting board (whatever fits in your freezer).
Freeze the banana slices for at least 30 minutes but preferably an hour.
Transfer the frozen banana coins to a freezer container or gallon bag. Freeze up to 2 months.
How to make this smoothie
Add all pumpkin smoothie ingredients to a blender. i use mine Kitchen blender but any kind works, especially since we mostly use soft ingredients.
Blend until you get a creamy and smooth mixture. For a thinner smoothie, or if your blender has trouble breaking up the banana, add 1 tablespoon of milk at a time.
Recipe suggestions and variations
- Mixer: I love mine KitchenAid blender and it works wonders with this pumpkin smoothie, but you don’t need a fancy blender to make this recipe. Any kind will work.
- Sweetness: Adjust the amount of maple syrup based on the ripeness of the banana. Some bananas are so sweet, you don’t even need to add maple syrup. You can also use honey or agave syrup.
- Temperature: The frozen banana will chill the smoothie, but if you want a frozen smoothie I recommend adding 1-2 ice cubes. Shaved ice works even better if you have it on hand. You can also refrigerate the pumpkin filling for an even cooler smoothie.
- Protein powder it blends well in this smoothie and is a great way to increase the protein content. I recommend choosing a plain or vanilla-flavored protein powder.
- Condiments they’re a great way to add extra nutrition to smoothies and smoothie bowls. This pumpkin smoothie goes well with roasted savory pumpkin seeds or nuts.
- There are many ways to boost nutrition in a smoothie. Check out my guide to filling smoothies for more tips.
Yes, you can technically omit the banana but I recommend using that as it adds a lot of creaminess. If you don’t like the banana flavor you can use a freshly ripe banana (greener skin) instead of a very ripe banana (brown and speckled). This will lessen the banana flavor.
Transfer the remaining pumpkin puree to a container and refrigerate for 3 to 4 days for multiple smoothies, pumpkin pie dip, pumpkin pie, baked oatmeal, or muffins. You can freeze leftover squash for up to 3 months. Let it thaw overnight in the refrigerator before using.
Yes, this recipe is easy to make vegan. Simply replace the Greek yogurt with your favorite non-dairy yogurt and use a plant-based milk like soy or almond milk.
Easier smoothie recipes
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Pumpkin pie smoothie
This filling and creamy smoothie is made with wholesome ingredients and is full of fall flavor!
Portions: 1 great smoothie
Place the 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 like bananas in smoothies I recommend using a freshly ripe banana (yellow/green skin) instead of a very ripe banana (spotted skin). This will reduce the sweetness and banana flavor.
- greek yogurt: I use single-serving yogurt cups which are usually ~5 oz. Plain yogurt, Greek yogurt, and dairy-free yogurt also work.
- Make 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 to get a creamier smoothie. Add some ice cubes for a colder smoothie.
Serving: 1smoothieCalories: 347kcalCarbohydrates: 65gProtein: 17gFat: 5gSaturated fats: 1gPolyunsaturated fats: 3gMonounsaturated fat: 1gCholesterol: 5mgSodium: 82mgPotassium: 966mgFiber: 9gSugar: 41gVitamin A: 19376UIC vitamin: 20mgSoccer: 161mgIron: 3mg