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.
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.
- Flavor:Â This pumpkin smoothie tastes like you wrapped fall and Thanksgiving up in the palm of your hands and dropped it all into a blender. 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: Smoothies are notoriously simple because it’s usually just a matter of placing ingredients into a blender and blending until smooth. The process is very similar to making a lighter pumpkin frappuccino.
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.
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.
- Banana. There isn’t much frozen banana, just the tiniest bit to give the pumpkin smoothie its unparalleled creamy base. I use it in this green smoothie, chocolate peanut butter protein smoothie, and glowing skin smoothie, too. Underneath all the pumpkin, maple, spice, and cinnamon—you absolutely cannot taste the banana flavor.
- Pumpkin. Use homemade or canned pumpkin puree in this smoothie—not canned pumpkin pie filling. If you have extra to use up, here are recipes to make with leftover pumpkin puree.
- Real maple syrup. For best taste, use pure maple syrup, not breakfast syrup.
- Yogurt. We usually use vanilla Greek yogurt in this recipe. Feel free to use regular (non-Greek) vanilla or plain Greek yogurt instead. Same goes for this peanut butter and jelly smoothie, too!
- 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 skim milk. Coconut milk, almond milk, or other non dairy milks or cow’s milk are fine replacements.
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 for a bit of summer sunshine, try my orange creamsicle smoothie next.
Even More Pumpkin Recipes
- Pumpkin Baked Oatmeal Cups
- Pumpkin Cookies & Pumpkin Snickerdoodles
- Pumpkin Chocolate Chip Oatmeal Bars
- Vegetarian Pumpkin Chili
- No-Bake Pumpkin Cheesecake
Pumpkin Pie Smoothie
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 small smoothies or 1 large smoothie
- Category: Drinks
- Cuisine: American
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) skim milk*
- 2 Tablespoons (30ml) pure maple syrup
- 2/3 cup (150g) pumpkin puree
- 1 cup ice cubes
Instructions
- 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 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 skim milk. Coconut milk, almond milk, or other non dairy milks or cow’s milk are fine replacements.