This Pumpkin Smoothie is an amazing fall treat for those who love everything pumpkin! It’s nutritious and bright with sweet flavors of maple syrup and pumpkin pie spice. It takes less than 5 minutes to make this luscious treat, and it’s easily made paleo or vegan.
I love autumn – it’s cozy, flavorful and has amazing aromas that fill the whole house. Whether you’re making a healthy Apple Crisp, Pumpkin Sweet Potato Soup, or Pumpkin Pancakes, the house is filled with warmth and coziness. With this pumpkin smoothie, you can drink down all those cozy flavors.
It’s thick, it’s creamy and it’s so satisfying. This pumpkin smoothie is a great way to use up any leftover pumpkin puree from all the fall baking you’ll be doing. And don’t forget to make your own pumpkin pie spice early because you know you’re going to need it. 😁
So fire up the oven for these Gluten-free Pumpkin Muffins and save a little puree for this fabulous pumpkin smoothie.
- Milk (dairy or non-dairy) or yogurt (dairy or non-dairy) or a mix of the two
- Frozen or cold bananas
- Pumpkin puree
- Maple syrup
- Vanilla extract
- Pumpkin pie spice
How to make a pumpkin smoothie:
- Combine all of the ingredients in a blender and blend until smooth— about 30-45 seconds.
It’s so much easier than making a whole pumpkin pie with the same great taste!
This pumpkin smoothie recipe makes two small servings so you can share with a pal or save the rest for later.
- I used cashew milk, but feel free to use any kind you like. You can also add more or less milk depending on how thick you like your smoothies.
- If you use milk (instead of yogurt), make sure your bananas are fully frozen as that will thicken the smoothie and make it super cold + creamy.
- Definitely use pumpkin puree, not pumpkin pie filling.
- The maple syrup isn’t necessary. It’s sweet enough without, at least if you don’t have a major sweet tooth, but the maple flavor adds to the fall flavor and helps overpower the banana taste. Feel free to swap the maple syrup with honey or agave if you prefer. But maple fits the spices better.
- Don’t have any pumpkin pie spice? Add cinnamon to taste!
- Start the blender out on low speed and gradually increase it to high to blend the ingredients, then back down to low to get it silky smooth.
How to make this smoothie paleo & vegan:
If you use a milk alternative, you can turn this lovely smoothie into a paleo/vegan treat. For the milk, I like cashew milk, but almond milk would also work.
Use whatever you have and prefer, except for canned coconut milk. I can’t recommend that because it would have a heavy coconut taste, but I find that coconut milk yogurt works fine.
If you use a strong-flavored yogurt like coconut milk yogurt, you are more likely to use more pumpkin pie spice than just 1 teaspoon. I always make this with cashew milk + coconut milk yogurt and use 2 teaspoons, but I like it to have a very prominent pumpkin pie spice flavor.
Can I make this pumpkin smoothie ahead of time?
Yes, you can pour it into a jar with a lid and store it in the fridge for 1 day or put it in the freezer for up to 3 months.
Just shake it up and enjoy. If it’s been in the freezer, just let it thaw overnight in the fridge or at room temperature for a few hours and shake and serve.
Can I use canned pumpkin puree?
Yes! That’s what I always use. Just make sure it’s not pumpkin pie filling. One 15-ounce can yields about 5 batches or 10 small smoothies.
Or if you want to store the puree for later, put it in an airtight container in the fridge for the end of the week treat. It should last 5 to 7 days.
Do I have to use frozen bananas?
If you want to use milk instead of yogurt, then yes, frozen bananas are a must in this smoothie. They make it cold and won’t water it down like adding ice will. Plus, they make a nice milkshake texture that is creamy and thick.
If you want to use yogurt, then you can just use cold bananas. The yogurt will add thickness. If you use frozen bananas + yogurt, you’ll have something like soft serve on your hands!
How to freeze bananas:
- Peel and slice the bananas into small bites.
- Put the sliced bananas on a baking sheet lined with parchment paper.
- Leave space in between the slices so they don’t freeze together.
- Put the baking sheet in the freezer for two hours.
- Once they are frozen you can put them in a resealable plastic bag and use them as needed.
Frozen bananas can be stored in the freezer for up to 6 months.
I love smoothies for breakfast or a quick pick-me-up snack in the afternoon, and this pumpkin smoothie will surely pick up your day. If you like smoothies, too, I have a lot of fabulous flavors you should try. And here’s How to Make a Smoothie!
Other healthy smoothies:
All the smoothies listed can easily be made paleo and vegan. Many have avocado, but don’t let that scare you off – it adds tons of nutrition, and makes smoothies extra creamy without an avocado taste. And should you be trying to put on weight, try this Weight Gain Smoothie.
- This Apple Pie Smoothie is another fall treat. It tastes like apple pie but without all the mess. With an AIP option.
- This Blueberry Avocado Smoothie is a lovely, heart-healthy smoothie that tastes amazing.
- This Vietnamese Avocado Smoothie can be made two-ways: with condensed milk or the healthier coconut milk. Each version tastes great!
- For all the chocolate lovers, there is this Chocolate Avocado Smoothie. It’s healthy and delicious!
- Banana Orange Avocado Smoothie is a citrusy smoothie and is a must-make on dreary days. It’s light and bright.
- This Raspberry Banana Avocado Smoothie is another favorite. It’s refreshing and healthy!
If you love the sound of this Pumpkin Smoothie, then you’re going to want to save these other fabulous pumpkin sweets.
- Try this boozy Bourbon Pumpkin Cake. It’s full of pumpkin flavor and soaked in a butter bourbon sauce! Gluten-free option.
- These Pumpkin Cookies are perfect for a party. They’re like mini-pumpkin cookie sandwiches with a cream filling and have gluten-free and dairy-free options.
- These Pumpkin Cupcakes with a cream cheese frosting are sure to brighten anyone’s day. With a gluten-free option.
- You have to try this Pumpkin Cake with Maple Mascarpone Frosting! With a gluten-free option.
- If you’re a brownie person, then you’re going to dig these Chewy Pumpkin Blondies! They’re made with whole wheat flour and are dairy-free.
Well, I’m pumpkined out! Just kidding 😂 Tis the season, and I promise I’ll be back with even more pumpkin treats before autumn ends. In the meantime, if you try this pumpkin smoothie, be sure to leave a comment, snap a pic and post to Facebook, Instagram, or Twitter. Just be sure to tag #texanerin so I can find them easily.
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 small smoothies
- 1/2 cup milk, any kind (but not canned coconut milk because the taste is too strong)
- 1/2 cup yogurt, any kind (or more milk if you prefer it thinner)
- 3 medium bananas (360 grams without peel), frozen or cold
- 6 tablespoons (90 grams) pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1-2 teaspoons pumpkin pie spice1
- Place all the ingredients, starting off with 1 teaspoon pumpkin pie spice, in a blender and blend until smooth. Start the blender out on low speed and gradually increase it to high to blend the ingredients, then back down to low to get it silky smooth. Taste and add more pumpkin pie spice, if desired.
- Enjoy immediately.