Every autumn, when pumpkin season rolls around, I find myself craving something creamy and cozy—but without the effort of baking a pie. That’s when this Pumpkin Pie Smoothie comes in. It tastes just like a slice of pumpkin pie, but it’s light, refreshing, and ready in under five minutes. It’s everything you love about fall—pumpkin, cinnamon, nutmeg, and a touch of sweetness—all blended into a creamy, dreamy drink.
I started making this smoothie on busy weekday mornings when I wanted something seasonal but nourishing. My kids love it as an after-school snack, and I love how simple it is to throw together with pantry staples. Whether it’s breakfast, dessert, or a midday pick-me-up, this smoothie is a wholesome way to get your pumpkin fix without turning on the oven.
Why You’ll Love This Recipe
This Pumpkin Pie Smoothie captures the cozy flavor of pumpkin pie in a light, nutrient-packed form. It’s made with real pumpkin puree, warm spices, and your choice of milk for a creamy texture without being heavy. The natural sweetness from banana and maple syrup makes it indulgent but still healthy enough for breakfast.
It’s also incredibly versatile—dairy-free, kid-friendly, and easily customizable. Add protein powder for a workout boost, toss in some oats for extra fiber, or top it with whipped cream when you’re craving dessert vibes. It’s quick, filling, and guaranteed to make your mornings feel festive.
What You’ll Need
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 banana (frozen or fresh)
- 1 cup milk (dairy or plant-based)
- ¼ cup Greek yogurt (or coconut yogurt for vegan)
- 1–2 tablespoons maple syrup or honey (to taste)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
- 4–5 ice cubes (optional for thicker texture)
Optional Add-Ins:
- 1 scoop vanilla protein powder
- 2 tablespoons rolled oats for extra creaminess
- Whipped cream and cinnamon for garnish
Pro Tips
- Use a frozen banana to create a thick, milkshake-like texture.
- Adjust sweetness based on your taste—some pumpkins are naturally sweeter than others.
- For an extra chill, freeze pumpkin puree in ice cube trays ahead of time.
- Blend in oats or protein powder to make it more filling.
- Sprinkle a little cinnamon or pumpkin spice on top before serving for a beautiful finish.
Tools You’ll Need
- Blender (high-speed for best results)
- Measuring cups and spoons
- Spatula
- Serving glasses or mason jars
Substitutions and Variations
- Dairy-free: Use almond, oat, or coconut milk with vegan yogurt.
- No banana: Replace with ½ avocado or ½ cup frozen cauliflower for creaminess.
- Extra protein: Add a scoop of vanilla protein powder or a spoonful of nut butter.
- Flavor boost: Add a dash of pumpkin pie spice or a drizzle of caramel sauce.
- Dessert-style: Top with whipped cream and crushed graham crackers for a “pie” effect.
Make Ahead Tips
- Combine all ingredients except ice in a blender the night before and refrigerate. Blend in the morning with ice for a fresh smoothie.
- Freeze portions in mason jars or containers for up to 1 month—thaw overnight in the fridge and shake before drinking.
- Pre-measure pumpkin puree into freezer bags for quick, portioned use.
Instructions
Step 1: Add Ingredients to Blender
Combine pumpkin puree, banana, milk, yogurt, maple syrup, spices, vanilla, and ice cubes (if using) in a blender.
Step 2: Blend Until Smooth
Blend on high until creamy and well combined, scraping down sides as needed. Adjust sweetness or thickness by adding more milk or ice.
Step 3: Taste and Adjust
If you prefer it sweeter, add a touch more maple syrup or banana. For a thicker smoothie, add extra ice or frozen pumpkin cubes.
Step 4: Serve
Pour into glasses, top with whipped cream, a sprinkle of cinnamon, or crushed graham crackers if desired. Serve immediately.
Serving Suggestions
- Enjoy for breakfast with granola on top for crunch.
- Serve as a lighter dessert alternative to pumpkin pie.
- Pair with toast or muffins for a cozy fall breakfast.
- Top with whipped cream and cinnamon for a festive presentation.
- Pour into small jars and serve at brunch or holiday gatherings.
Leftovers and Storage
Store leftovers in a sealed jar or bottle in the refrigerator for up to 24 hours. Shake or stir before drinking. For longer storage, freeze in portions and thaw in the fridge overnight.
Nutrition and Benefits
- Pumpkin: Rich in vitamin A, fiber, and antioxidants.
- Banana: Adds potassium and natural sweetness.
- Greek yogurt: Boosts protein and creaminess.
- Spices: Cinnamon and ginger support digestion and add warmth.
Recipe FAQ
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices and will make the smoothie too sweet.
2. How can I make this thicker?
Use frozen banana or add ice cubes and blend until thick and creamy.
3. Can I make this smoothie vegan?
Yes—use plant-based milk and vegan yogurt or skip the yogurt entirely.
4. Can I add coffee for a morning boost?
Absolutely! Add ½ cup of cooled coffee for a pumpkin spice latte-style smoothie.
5. How do I make it taste more like pumpkin pie?
Add a pinch of pumpkin pie spice and a little vanilla extract for that classic flavor.
Creamy, Cozy, and Perfectly Spiced
This Pumpkin Pie Smoothie brings all the warmth and nostalgia of pumpkin pie into a quick, nourishing drink. It’s creamy, naturally sweet, and packed with fall flavor—ideal for busy mornings or cozy afternoons. Whether you serve it for breakfast, a snack, or dessert, it’s a simple recipe that delivers autumn comfort in every sip.
