Creamiest Pumpkin Pie Smoothie
If I had to pick a favorite drink for fall, it would be this Pumpkin Pie Smoothie. It is thick, creamy, and full of flavor, the perfect way to satisfy a pumpkin pie craving in a healthier and more delicious way. I love that I can blend it up in just five minutes with simple ingredients like bananas, Greek yogurt, coconut milk, and warm fall spices.
I cannot let pumpkin season pass without making something new with it. Honestly, I love pumpkin in sweet recipes and savory ones too, ha! Through the years of blogging, I have added so many pumpkin favorites to my site, like my popular pumpkin pork chops and the pumpkin muffins with brown sugar streusel that my kids always ask for. If you browse through my blog, you will find just about every pumpkin recipe you could imagine.
Table of contents
For this pumpkin smoothie, I don’t even bother adding sugar because the banana, pumpkin, and yogurt make it naturally sweet. If I want a post-workout boost, I toss in a scoop of protein powder, and when mornings are busy, I pour it into a travel cup and sip it instead of coffee. I played around with the ingredients until I landed on the creamiest version, and the secret is coconut milk for richness and frozen banana for thickness without watering it down. The best part is how simple and affordable it is, and I can double or triple the recipe to share.
Why you will love this recipe
- Take care of pumpkin cravings fast: When I want pumpkin pie flavor without baking or running out for coffee, I make this smoothie instead. It comes together in just minutes and really satisfies that craving.
- Healthy and delicious: I blend pure pumpkin with a banana, yogurt, unsweetened coconut milk, and almond butter. It has natural sweetness, so I do not need to add sugar.
- Simple to make with a blender: All I do is toss the ingredients into the blender and let it run. In just five minutes, I have a creamy pumpkin smoothie ready to enjoy.
- Freeze the extras: Even though the recipe makes one serving, I often double or triple it when family is around. If there is extra, I pour it into a freezer-safe container and keep it for up to a month.
What you will need
- Frozen banana: I use a large frozen banana because it thickens the smoothie without adding water.
- Pumpkin puree: I usually go with my own pumpkin puree, but canned works too. I just avoid pumpkin pie mix since it is loaded with sugar and extras.
- Vanilla Greek yogurt: Any Greek yogurt is fine, but I like Chobani for its thick texture and real vanilla taste.
- Unsweetened canned coconut milk: I love using coconut milk because it makes the smoothie extra creamy. Other milks work too if that is what I have on hand.
- Almond butter: Almond butter gives the smoothie a nutty flavor and makes it smooth.
- Vanilla extract: I always use pure vanilla extract. It gives the smoothie a stronger, truer vanilla taste.
- Pumpkin pie blend: A mix of cinnamon, allspice, cloves, nutmeg, and ginger makes this taste just like pumpkin pie. It is the easiest way to add all those warm flavors at once.
How to make
1. Add banana and pumpkin: I add the chop the frozen banana and place it in the blender with the pumpkin puree.
2. Add the remaining ingredients: I spoon in the yogurt, pour the coconut milk over the top, and add the rest of the ingredients. Then, I make sure everything is ready to blend together.
3. Blend the smoothie: I start blending on low speed and gradually turn it up to high until the mixture is smooth and creamy.
4. Serve: I pour the smoothie into a glass and enjoy it right away while it is thick and creamy.
Expert tip
Slice bananas before freezing
If there is one thing I always tell friends when they try this pumpkin pie smoothie, it is to freeze the banana in slices. Tossing a whole frozen banana in the blender makes it work too hard and the smoothie ends up lumpy. When the banana is cut into chunks, it blends up creamy and smooth, almost like a milkshake, and the natural sweetness means I do not need to add sugar.
More tips to consider:
- I pop a glass in the freezer while I blend the smoothie. Pouring it into a cold glass keeps it thick and frosty a little longer.
- I always begin on a low speed and slowly turn it up. This way the smoothie blends evenly and comes out creamy.
- If it ends up too thick, I just pour in a little more milk until it blends the way I like it.
- I stick with pure pumpkin puree. Pumpkin pie mix has sugar and extras that make the smoothie too sweet.
- Adding another banana or even a fibrous fruit or veggie makes the smoothie thicker without changing the flavor too much.
- I taste the smoothie before pouring and sometimes add a pinch more cinnamon or nutmeg. It makes the pumpkin flavor even warmer.
Recipe variations and add-ins:
- Make it crunchy: I toss some roasted pumpkin seeds on top of this sweet smoothie for a crunchy drink.
- Chocolate pumpkin: I mix in 1 tablespoon of cocoa powder and 2 tablespoons of chocolate chips. It makes the smoothie taste like a chocolate pumpkin treat.
- Nutty pumpkin delight: I use 2 tablespoons of peanut butter instead of almond butter. It gives the smoothie a rich and nutty flavor that I love for breakfast.
- Sneaky veggie boost: I toss in 1 cup of fresh spinach. The color changes, but the flavor stays the same and it adds extra nutrition.
- Pumpkin on a stick: I pour the smoothie into popsicle molds and freeze them for at least 4 hours. My kids enjoy them as a sweet pumpkin snack.
- Power packed pumpkin: I add 1 scoop of vanilla protein powder. It makes the smoothie more filling and perfect after a workout.
Serving suggestions
I love enjoying this pumpkin pie smoothie with a big breakfast spread. It goes so well with my pumpkin cheesecake pancakes, and if I am hosting brunch, I make a pitcher and serve it alongside donut pumpkin muffins or scones so everyone can grab what they like.
For dinner, I sometimes treat it as dessert and serve it right after my pumpkin pot roast that are tender and juicy. When I want to keep it simple, I just top the smoothie with whipped cream and pair it with a batch of pumpkin spice hot cocoa bombs for a sweet way to end the day.
How to store leftovers:
- Refrigerate: This recipe usually makes one serving, but if I have a little extra, I pour it into an airtight container and keep it in the fridge. It stays fresh for up to two days.
- Freezing: I sometimes freeze leftovers by pouring them into a sealed jar. They keep well for about a month.
- Defrost: When I want to enjoy it again, I move the jar to the fridge overnight. By the next day, the smoothie is ready to drink.
Frequently asked questions
If the smoothie is not blended well, it can sometimes separate into layers. Separation can also happen if the smoothie sits for too long, so I make sure the ingredients stay chilled in the fridge or freezer until I am ready to blend. Another thing I have noticed is a jelly-like texture when I add flax, chia, or even blueberries, since they have natural pectin. If that happens, I just give the smoothie a quick stir and it goes back to being creamy.
When I use homemade pumpkin puree, I sometimes notice the smoothie turns out thinner. That is because some pumpkins hold more liquid than others. To fix this, I make sure to drain the puree before blending it. I line a fine mesh strainer with paper towels or cheesecloth, set it over a bowl, and let the pumpkin drain for an hour or two until it thickens. If I want it to go faster, I place a heavy can on top to gently press out the extra liquid.
Yes, I make it often in the morning when we are rushing to get out the door. It has banana, pumpkin, and Greek yogurt, so it fills us up with fiber and protein. It is a breakfast that is indulgent, but I know it is packed with nutrition too.
More pumpkin recipes to try:
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Pumpkin Pie Smoothie
Ingredients
- 1 banana frozen
- 1/2 cup pumpkin puree
- 1/2 cup vanilla Greek yogurt or plain Greek yogurt
- 1/2 cup unsweetened canned coconut milk this will make the creamiest smoothie, but you can use your milk of choice
- 1 tablespoon almond butter or any other nut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg ginger and allspice – or use pumpkin pie spice blend
Pumpkin Pie Blend
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
Instructions
- First, add the chop frozen banana to a blender with the pumpkin puree.
- Next, add the yogurt, pour the coconut milk on top, and add the rest of the ingredients.
- Blend on high speed until smooth and creamy. To make the smoothie sweeter, add some maple syrup or honey.
- Pour the pumpkin pie smoothie into a serving glass and enjoy.
- Feel free to double or triple the recipe.
Video
Notes
Slice bananas before freezing
If there is one thing I always tell friends when they try this pumpkin pie smoothie, it is to freeze the banana in slices. Tossing a whole frozen banana in the blender makes it work too hard and the smoothie ends up lumpy. When the banana is cut into chunks, it blends up creamy and smooth, almost like a milkshake, and the natural sweetness means I do not need to add sugar.More tips to consider:
- I pop a glass in the freezer while I blend the smoothie. Pouring it into a cold glass keeps it thick and frosty a little longer.
- I always begin on a low speed and slowly turn it up. This way the smoothie blends evenly and comes out creamy.
- If it ends up too thick, I just pour in a little more milk until it blends the way I like it.
- I stick with pure pumpkin puree. Pumpkin pie mix has sugar and extras that make the smoothie too sweet.
- Adding another banana or even a fibrous fruit or veggie makes the smoothie thicker without changing the flavor too much.
- I taste the smoothie before pouring and sometimes add a pinch more cinnamon or nutmeg. It makes the pumpkin flavor even warmer.