Readers have called this wholesome smoothie “drinkable pumpkin pie!” This creamy pumpkin pie smoothie comes together quickly in your blender, and combines some favorite fall flavors like pumpkin, maple, cinnamon, and pumpkin pie spice.

pumpkin pie smoothie in glass cup with whipped cream and striped straw.

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I originally published this recipe in 2014 and have since added new photos and more success tips.

One reader, Kara, commented: “The perfect pumpkin smoothie recipe! We have been using this for years now and we never tire of it! A definite kid favorite! I love that it packs a healthy dose of protein and some pumpkin for a serving of veggies. ★★★★★“

One reader, Steph, commented: “This recipe is amazing. Tastes like a decadent dessert but healthier! I add a scoop of vanilla protein powder to increase the protein but even without the extra vanilla flavor, this smoothie is a home run. ★★★★★“

Tell Me About This Pumpkin Pie Smoothie

Texture: This is an undoubtedly creamy smoothie with an extra thick and satisfying consistency thanks to the Greek yogurt and banana.
Flavor: Drinkable pumpkin pie, if you will. You have pumpkin, pumpkin pie spice, cinnamon, and pure maple syrup, plus a hint of vanilla if you use vanilla yogurt.
Ease: Super simple! Place all ingredients in a blender and blend until smooth.

ingredients in bowls including milk, greek yogurt, and pumpkin.

Choosing the Right Ingredients

For this pumpkin smoothie, you will combine a few favorites from fall’s bounty of flavors. But before those go into the blender, make sure you have a frozen banana on hand because it will be the base of the smoothie recipe.

Frozen Banana: There isn’t much frozen banana, just enough to give the pumpkin smoothie its unparalleled creamy base. I use it in this green smoothie and chocolate peanut butter protein smoothie too. Underneath all the pumpkin, maple, spice, and cinnamon, the banana flavor is barely there. If you need a smoothie recipe without banana, my berry smoothie without bananas fits the bill.
Pumpkin: Use 100% pure pumpkin puree in this smoothie—not the can labeled “pumpkin pie filling.” If you have extra to use up, here are recipes to make with leftover pumpkin puree. If pumpkin drinks are your thing, I definitely recommend making a batch of homemade pumpkin coffee creamer to enjoy with your morning coffee.
Real maple syrup: For best taste, use pure maple syrup, not the one labeled “breakfast syrup” or “pancake syrup.”
Yogurt: We usually use vanilla Greek yogurt in this recipe. Feel free to use regular (non-Greek) vanilla or plain Greek yogurt instead. Any fat content works, from nonfat to whole.
Spices: Instead of prepared pumpkin pie spice, try adding nutmeg, cloves, ginger, and/or more cinnamon to taste. You can use homemade pumpkin pie spice here, too.
Milk: We usually use nonfat milk or unsweetened almond milk, but you can use any milk, dairy or nondairy, that you have on hand.

Best Blender to Use

To process the ingredients into a smooth consistency, you need something high-powered. This blender is a favorite option for smoothies. And if you have a Ninja Chopper, which also works as a blender, that works too.

To turn this pumpkin smoothie into a satisfying pumpkin-packed breakfast, top it with pumpkin granola. Perfect for those early fall mornings!

And if you’re looking to hang onto that last sliver of summer sunshine, try my orange creamsicle smoothie.

Even More Pumpkin Recipes

Pumpkin Pie Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 22 reviews

Author: Sally
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2 small or 1 large
Category: Drinks
Method: Blending
Cuisine: American

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Description

Readers have called this “drinkable pumpkin pie!” This pumpkin smoothie comes together quickly and combines some favorite fall flavors like pumpkin, maple, cinnamon, and other pumpkin pie spices.

Ingredients

1 frozen banana
1/2 cup (120g) vanilla Greek yogurt*
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice*
1/2 cup (120ml) milk (dairy or nondairy)
2 Tablespoons (42g/30ml) pure maple syrup
2/3 cup (150g) pumpkin puree
1 cup ice cubes

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Instructions

For best results, make sure you have a strong, powerful blender. Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Stop and scrape down the sides of the blender as needed.
Add more milk to thin out if it’s too thick or add a couple more ice cubes for a thicker texture if desired. Taste, then add more spices if desired.

Notes

Special Tools (affiliate links): Blender (I like this one and this one)
Yogurt: We usually use 0% vanilla Greek yogurt in this recipe. Feel free to use regular (non-Greek) vanilla or plain Greek yogurt instead.
Spices: Instead of prepared pumpkin pie spice, try adding a small pinch each of ground nutmeg, ground cloves, ground ginger, and/or more cinnamon to taste. Or make a big batch of homemade pumpkin pie spice and measure 1/4 teaspoon from that.
Milk: We usually use unsweetened almond milk. Any milk, dairy or nondairy, works.

Nutrition

Serving Size: 1 serving
Calories: 213
Sugar: 24.9 g
Sodium: 78.7 mg
Fat: 4.7 g
Carbohydrates: 37.1 g
Protein: 8.4 g
Cholesterol: 9.3 mg

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.