Thick, creamy, and delicious Vegan Pumpkin Smoothie made in minutes with just a handful of ingredients. With healthy pumpkin pie vibes, this seasonal fall smoothie is a great way to start your day!
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'Tis the season for pumpkin everything, and starting your day with a Vegan Pumpkin Smoothie that tastes like vegan pumpkin pie is always a good idea! Maybe follow it up with a vegan pumpkin muffin a bit later too?
We're talking pumpkin puree, pumpkin spice, and other deliciousness blended up into a silky, velvety smoothie with a lovely puddingy texture. Just like my sweet potato pie-like smoothie it seriously tastes like dessert!
Mel x
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Ingredients
Here's what you need to make this delicious, healthy, and naturally gluten-free vegan pumpkin smoothie:
And a few ingredient notes:
- Banana - Your banana should be a ripe and spotty one that has been frozen.
- Pumpkin puree - From a can or homemade puree. Like my Vegan Pumpkin Cinnamon Toast recipe, this is a great way to use up small amounts that you might have left from making other pumpkin recipes.
- Pumpkin spice - For that pumpkin pie flavor we all know and love. If you don't have any pumpkin pie spice substitute a combination of cinnamon, ginger, nutmeg, and cloves. More details are given in the recipe.
- Plant milk- Any dairy-free milk is fine to use although it's best to use unsweetened unless you like your smoothies on the sweeter side. I usually use homemade almond milk, cashew milk or oat milk. Coconut milk from a can is a great way to make it extra creamy, rich, and decadent!
- Maple syrup - Or a medjool date. These are optional though and only necessary if you want to bump up the natural sweetness of the banana a bit.
TIP : I buy extra bananas every week, let some go spotty, then break them up into 2 or 3 pieces, freeze on a lined baking tray, then once they are hard I throw them in container or freezer bag. They are fine in the freezer for months.
Variations
Make this healthy pumpkin smoothie your own by trying out these variations:
- Make it more filling by adding a handful of rolled, old fashioned or quick oats.
- Make it chocolaty with a tablespoon of cocoa powder.
- Up the healthy fats and protein with some fresh ripe avocado, vegan yogurt, raw nuts like walnuts, cashews or pecans or some hemp seeds, chia seeds or flaxseeds.
- Up the protein with a scoop of your favourite chocolate or vanilla protein powder.
- Make it green by adding in a handful of spinach or kale.
Important - Bear in mind that most of these additions will thicken the smoothie so an extra drop of plant milk will probably be necessary.
Serving Suggestions
Serve your vegan pumpkin pie smoothie in a glass, or make a pumpkin smoothie bowl. Simply use a little less milk when blending so the smoothie is super-thick. Then spoon into a bowl and top with all the delicious toppings you can think of. Vegan granola, chopped fruit, nuts, roasted pumpkin, seeds, date caramel, chocolate shavings/chips, nut/seed butter, shredded coconut etc are all great additions.
Recipe FAQS
Yes, that should be fine as long as you have a high-powered blender. Using nut butter though will create a richer, smoother, creamier smoothie than raw nuts.
If you have a high-powered blender then I recommend using it, but if you have a regular blender it should still be fine. You will just need to blend it a little longer to get it nice and smooth.
Recipe
Vegan Pumpkin Smoothie
Author:Ingredients
- 1 cup (218 grams) pumpkin puree
- 1 medium frozen banana
- 1 cup (240 ml) plant-based milk
- 1 heaping tablespoon nut or seed butter , such as almond, peanut, cashew, sunflower or pumpkin seed butter
- ¾ teaspoon pumpkin spice , (or a scant ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg & a a small pinch cloves)
- 1 small pinch sea salt
- (OPTIONAL) 1 tablespoon maple syrup , or 1 medjool date
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add all of the smoothie ingredients to a blender.
- Blend until smooth and creamy. Add a little more milk if you prefer a thinner consistency.
- If you aren't sure whether you will need the extra sweetness from the maple syrup/medjool date, just make it without first, taste, then add if required, making sure to give the blender a quick blend to incorporate it.
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jacquie says
this looks yummy but i don't use bananas - is there a substitute?
Melanie McDonald says
In a couple of my smoothies I use canned chickpeas to thicken and give creaminess like a banana does. I think it would work in this one with the pumpkin flavour. Maybe start at a heaping 1/4 or a 1/3 cup. You could do that and add some ice to make up for the frozen banana or freeze the pumpkin puree in an ice cube tray. Another option that works great instead of frozen banana is frozen cauliflower in a bag from the grocery store. It sounds awful but because it's not cooked it doesn't have that cauliflower taste and it gives you the creamy frozen effect. Hope that helps!
jacquie says
thanks for the suggestions. i had been wondering about the cauliflower as i have seen that used elsewhere. thanks for the recommendations.
Patricia Aubin says
This was delicious and quite filling too. I used pumpkin puree from my own pumpkins which had a lighter flavor than ones used for pumpkin pie but that didn’t matter. It was very yummy.