This creamy, delicious pumpkin smoothie tastes like pumpkin pie in a glass. It’s one of those favorite fall recipes I’m always happy to have in our rotation as a great breakfast, filling snack, or healthy dessert.
Key Takeaways: Pumpkin Smoothie
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4 smoothies
- Cook Method: Ingredients are all blended together in a kitchen blender.
- Flavor & Texture: Cold and creamy with the warm flavors and spices of pumpkin.
- Difficulty: Easy. Simply add ingredients and blend until smooth.
- Why this Recipe? This delicious seasonal recipe is healthy and easy to make!
Fall is the time of year for pumpkin to shine. From a pumpkin spice latte and sourdough pumpkin cobbler to creamy pumpkin pasta sauce, this lovely, decorative squash is in full force in the kitchen.
I already love a morning smoothie for a well-rounded, simple breakfast, so this time of year, we swap out the much-loved berry kefir smoothie for the delicious fall flavors of a pumpkin spice smoothie.
It’s all the warming spices and smooth texture of pumpkin pie but in a creamy, refreshing, healthy drink. It’s perfect for a quick breakfast or a healthy, tasty snack. Serve this smoothie alongside cottage cheese scrambled eggs, and warm apple cinnamon muffins for the perfect, simple autumn breakfast.
Why You’ll Love This Recipe
Easy – Just add the ingredients to the blender and hit the button. It’s quick, simple, and sure to please.
Seasonal – This brings all the warm fall spices together into a cold, refreshing smoothie. It’s another great way to take advantage of all the fall pumpkins!
Healthy – Full of vitamins, minerals, and healthy fats without refined sugar, this easy pumpkin smoothie is both delicious and healthy.
Ingredients
Bananas – Frozen bananas create a thick and creamy base. You can get by with fresh bananas, but frozen bananas give the best results.
Pumpkin puree – You can buy it from the grocery store or make homemade pumpkin puree.
Whipped cream – While optional, adding homemade whipped cream is easy and super yummy.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
- Collagen peptides add a healthy dose of protein and can help make it even more creamy. You could also use vanilla protein powder.
- Chia seeds, pumpkin seeds, and ground flaxseed are full of omega-3s and are an excellent source of vitamins, minerals, fiber, and antioxidants.
- Nut butter adds protein and a boost of healthy fat.
- Unsweetened almond milk or coconut milk is a great option for a dairy-free smoothie.
- Add a scoop of plain homemade Greek yogurt for extra protein and creaminess.
- Toss in a generous handful of spinach for a green smoothie that still has all the pumpkin spice flavors.
How to Make Pumpkin Smoothie
Step 1: Add all ingredients to the blender and secure the lid.
Step 2: Blend until smooth and creamy. Pour into glasses or jars, then top with whipped cream and a dusting of extra pumpkin spice.
Lisa’s Expert Tips
- I love using pure maple syrup for this recipe. It adds a lovely maple flavor, but it also blends more readily than honey.
- If the smoothie seems too thick, add a little more milk to thin it out.
- Add a dash of homemade vanilla extract to add even more of that baked pumpkin pie flavor.
Pumpkin Smoothie FAQs
The most common way to enhance pumpkin flavor is by adding pumpkin spice (a mixture of clove, cinnamon, and nutmeg). Vanilla and chocolate also pair well with sweet pumpkin dishes. For more savory pumpkin recipes, try spices like red pepper, chilies, or Cajun-style seasoning
Bananas, blueberries, apples, and cranberries are all easy to pair with pumpkin.
Yes. Replace the whole milk with a non-dairy milk option like coconut, almond, or cashew milk.
Pumpkin is high in fiber, which supports heart health and digestion. It’s also known to be anti-inflammatory, and it’s full of antioxidants, which can improve liver function. Pumpkin offers many vitamins and minerals that make it a great choice for your diet.
More Pumpkin Recipes from the Farmhouse
- Sourdough Pumpkin Muffins with Oat Crumble
- Pumpkin Sourdough Bread
- The Best Sourdough Pumpkin Scones with Discard
- Sourdough Pumpkin Cinnamon Rolls
- Pumpkin Spice Ice Cream
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pumpkin Smoothie
Equipment
- Stand mixer for whipped cream (optional)
Ingredients
- 2 frozen bannas, cut in half
- 1 ½ cups whole milk
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 tablespoons maple syrup
- Optional: top with whipped cream and a bit of pumpkin spice
Instructions
- Add all ingredients to the blender and secure the lid.
- Blend until smooth and creamy.
- Pour into glasses or jars, then top with whipped cream and a dusting of extra pumpkin spice.
Notes
- I love using pure maple syrup for this recipe. It adds a lovely maple flavor, but it also blends more readily than honey.
- If the smoothie seems too thick, add a little more milk to thin it out.
- Add a dash of homemade vanilla extract to add even more of that baked pumpkin pie flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! I have frozen pumpkin puree in the freezer that needs used up and fresh bananas, so I used those and it came out really good. I’m not sure how much pumpkin I used, as my husband flat packed it in vacuum seal bags and didn’t label an amount, but I think it was closer to 2 cups, and I added a little extra milk. Quick and easy breakfast!
Hi Lisa,
I love Farmhouse on Boone!
I was wondering if I could use oat flour to make a sourdough starter and bread?
Yes, that should work!
I have a kid who is obsessed with smoothies and pumpkin pie! (It’s what he had instead of a birthday cake last year). But one food he can’t stand? Bananas 😂. Does the banana flavor come through at all?
Not really! I find that it just makes everything a bit sweeter. The pumpkin takes the flavor profile.
Could you use kefir in this smoothie and have you tried it?
I’m sure it could, I have not tried it though. I would probably swap out a 1/4 cup of milk and add 1/4 -1/2 cup of kefir.
My very picky eater loved this smoothie!!! It was so yummy!
Yay! That is wonderful to hear.
This looks delicious! Was looking for something that tasted like fall without any coffee! Can’t wait to give this a try!
Enjoy!
This sounds delicious! I only ended up with 2 small pumpkins this year but 11 huge butternut squash, I heard they can be interchangeable, do you think that would work for this?
I would think so! I’ve heard canned pumpkin isn’t always truly pumpkin anyhow.
perfect timing! I grew some sugar pumpkins in my garden, and will bake them up and freeze the flesh, and I’ll be able to make smoothies all fall! Thanks!