Pumpkin Pie Smoothie Recipe
This pumpkin pie smoothie is creamy and pumpkin-y and perfect for Fall!
When October and November roll around each year, the cans of pumpkin puree come out in my kitchen. Pumpkin recipes are prolific this time of year, and I couldn’t be happier about it!
Most folks start their morning off with a pumpkin spice latte this time of year. And while I love them dearly (and usually make my own at home), sometimes it’s nice to mix it up a little. This smoothie has a wonderful, natural sweetness to it and only takes 1 teaspoon of pumpkin pie spice and a little pumpkin puree, and you’ll be enjoying fall flavors in under 5 minutes!
And yes, I know there are some out there who don’t care for pumpkin. But I’m definitely not one of them and if you’re reading this, I’m guessing you like it too. So break out your blender and enjoy a smoothie!
Dairy-Free Pumpkin Pie Smoothie
If you are dairy-free like me, it’s easy to switch this recipe to a dairy-free version. Simply use a dairy-free yogurt (I used almond milk yogurt) and non-dairy milk if you use it for consistency. Also, if you want to add protein powder, make sure it’s dairy-free!
The Sweetener
You can really use any sweetener you prefer here, in any amount that tastes good to you. Use the suggested sweetener and amounts as a jumping-off point.
The Spices
Pumpkin pie spice can vary from store to store or recipe to recipe. But in general, the spices in pumpkin pie spice are:
- Nutmeg
- Ginger
- Cloves
- Cinnamon
Optional Additions
- Protein powder – 2 tbsp. per batch – vanilla protein powder is only flavor you’d want to use. Otherwise, use unflavored.
- Extra sweetener – Adjust to taste.
- Ground cinnamon – About 1 tsp. per batch.
- Vanilla extract – 1 tsp. per batch.
- Milk – As much as you need for the consistency you want.
- Almond butter – No sugar added. You can use any nut butter. Cashew butter works too.
- Ice cubes – Optional if you want it really cold.
- Spinach – Raw baby spinach leaves work best and won’t add any odd flavors.
- Frozen banana – This will thicken your smoothie a lot. It’s great for making a smoothie bowl!
Ingredient Checklist
Plain Greek yogurt – You can use any plain yogurt you like. Vanilla yogurt or vanilla Greek yogurt works too if it’s unsweetened.
Pumpkin puree – canned or fresh puree. If canned, make sure it’s not pumpkin pie filling.
Honey – or 2 tbsp. maple syrup.
Pumpkin pie spice – no sugar added.
Milk – Any kind you want. Add for consistency if you want it. I used unsweetened almond milk.
How To Make A Pumpkin Pie Smoothie
Place all ingredients in a blender, and blend till smooth. Blend in milk if needed for consistency, and serve.
How To Store Leftovers
Keep this in the fridge in a covered container. It will last up to 3 days, though you may need to reblend it to refresh it.
Recipe Supplies
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Pumpkin Smoothie Recipe Card + Video
Pumpkin Pie Smoothie Recipe
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Equipment
- 1 Blender
Ingredients
- 1 cup Greek yogurt
- ½ cup pumpkin (canned or fresh puree)
- 1 tbsp. honey (or 2 tbsp. maple syrup)
- 1 tsp. pumpkin pie spice (no sugar added)
Instructions
- Place all ingredients in a blender, and blend till smooth. Blend in milk if needed for consistency, and serve.
Notes
Nutrition
Original Recipe
- 1 cup Greek yogurt
- ½ cup pumpkin (canned or fresh puree)
- 1 tbsp. honey
- 1 tsp. pumpkin pie spice (no sugar added)
- 2 tbsp. whey protein powder (plain or vanilla)
- Place all ingredients in a blender, and blend till smooth.
- Pour it into a pretty glass, find a relaxing place to sit, and sip it slowly for the “full smoothie experience”.
Recipe from the Gracious Pantry® archives, originally posted on 7/30/2010.
Very late to the party here, but wanted to add that I made this with a frozen banana and one cup of almond milk in place of the yogurt. I also added 1 tbsp of chia seeds for fiber and it was addicting!
Colleen – Sounds yummy!
When I saw this recipe I was quite pleased to see something with pumpkin that may taste amazing. However, upon placing the required ingredients into the blender I came to the conclusion that the mixture was much like a pudding and refused to blend properly. At this point, I gave it a taste test after mixing it with a spoon and found that the pumpkin yogurt was very bitter to the taste. I ended up having to add a tea spoon of vanilla extract, about 4 to 5 pieces of ice and half a cup of milk to get it to the consistency of a smoothie yet even then it still is hard to choke down as the bitter after taste still manages to linger yet slightly more subtle. I’m not too sure how to save this large glass I have on my desk… Though I have found a packet or two of Splenda does help.
Ed – That’s very strange. Did you follow the recipe exactly? What sweetener did you use initially?