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!
'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!
Here's what you will be needing 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 flavour 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.
How To Make A Vegan Pumpkin Smoothie
You are just a step away from the best-tasting healthy pumpkin smoothie! Simply add everything to the blender jar and blend until creamy and smooth. Add more non-dairy milk to adjust the thickness as needed. If you aren't sure whether to add the maple syrup/Medjool date, just make it without first, taste, then add if required, making sure to give it a quick blend after adding to incorporate it.
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.
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.
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.
Thirsty for more?
Be sure to try out these great vegan smoothie recipes next:
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Pumpkin SmoothieAuthor:
- 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
- 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.