Pumpkin Smoothie – Culinary Hill

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This simple Pumpkin Smoothie has all your favorite fall flavors blended together for a quick and delicious breakfast or snack idea. It’s made with real pumpkin, pure maple syrup, and Greek yogurt or your favorite protein powder.

A pumpkin smoothie in a clear glass surrounded by small pumpkins.

 

Move over, Pumpkin Spiced Latte! This healthy pumpkin smoothie recipe is a great way to celebrate fall while staying full all morning long.

The smoothie is made with unsweetened pumpkin puree, not the pumpkin pie filling which already has spices added. If you make pumpkin desserts for Thanksgiving, this healthy pumpkin pie smoothie is a great way to use up that leftover pumpkin puree knocking around in your fridge.

I like to add a source of protein such as Greek yogurt or protein powder, but if you’re seeking a sweet treat, leave it out! It tastes a lot like dessert without it, in the best way possible.

Recipe ingredients

Labeled ingredients for a pumpkin smoothie.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Milk: Use cow’s milk or any of the non-dairy milks such as almond milk, oat milk, cashew milk, soy milk, or coconut milk.
  • Protein powder: You can use either plain Greek yogurt or vanilla protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
  • Maple syrup: I love the fall flavor of maple here, but you can use your own preferred sweetener such as honey, agave, stevia, or even brown sugar. Or, add a splash of vanilla extract for natural sweetness.
  • Pumpkin spice: To make your own, whisk together the 1 ½ tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, and ¾ teaspoon ground cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.

Step-by-step instructions

  1. In the bottom of a blender, add milk, frozen banana, canned pumpkin puree, maple syrup, and pumpkin spice.
A pumpkin smoothie in a blender before being blended.
  1. Blend to a smooth consistency. Taste and add additional maple syrup or pumpkin pie spice or cinnamon, if desired.
Pumpkin smoothie in a blender after being blended.

Recipe tips and variations

  • Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.
  • Flax or chia seeds: Add 2 tablespoons of flax seeds or chia seeds for an extra boost of protein, fiber, and healthy fats. You can soak the chia seeds in water for 5 to 10 minutes if desired, but it’s not required. Bob’s Red Mill is my favorite brand for these.
  • Customize: Add more texture with nut butter such as peanut or almond butter (the flavor will change). You could also add frozen cauliflower (especially riced cauliflower) to your smoothie; you’ll get a boost of veggies and won’t taste a thing! You can also add avocado if you’re looking for a more filling smoothie (the color will change, of course).
  • Caribbean Passion SmoothieThis Jamba Juice copycat is sweet, refreshing, and easy to make at home. It tastes EXACTLY like the real thing!
  • Carrot SmoothieYou’ll love the flavors of mango, bananas, and orange juice in this colorful, vibrant smoothie starring a secret ingredient: frozen carrots.
  • Mango SmoothieThis simple smoothie is flavored with mangoes and bananas with Greek yogurt for protein and milk for creaminess. 
  • Spinach SmoothieFresh spinach, banana, pineapple, and yogurt make for a super simple, totally delicious way to eat more greens.
  • Strawberry Citrus Ginger SmoothieQuench your thirst with this refreshing and fruity treat perfect for crushing your sweet cravings.
A pumpkin smoothie in a clear glass surrounded by small pumpkins.

Frequently Asked Questions

How do you make a thicker smoothie?

Thicken any smoothie with extra ice cubes.

Is this pumpkin smoothie gluten-free?

Yes, this pumpkin smoothie is naturally gluten free.

How do you make a paleo pumpkin smoothie?

Choose a paleo protein powder (or omit it entirely) and swap a non-dairy milk option. Pumpkin, bananas, maple syrup, and the spices are all paleo.

More pumpkin recipes

Pumpkin Smoothie

This simple Pumpkin Smoothie has all your favorite fall flavors blended together for a quick and delicious breakfast or snack idea. It’s made with real pumpkin, pure maple syrup, and Greek yogurt or your favorite protein powder.

Prep Time 1 minute

Cook Time 1 minute

Total Time 2 minutes

Servings 1 serving (2 cups)

Course Drinks

Cuisine American

Calories 436

  • In the bottom of a blender, add milk, banana, pumpkin, maple syrup, and pumpkin pie spice. Blend until smooth. Taste and add additional maple syrup or pumpkin pie spice, if desired.

  1. Milk: Use cow’s milk or any non-dairy milk such as almond milk, oat milk, cashew milk, or soy milk.
  2. Protein powder: You can use either Greek yogurt or protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
  3. Maple syrup: I love the fall flavor of maple here, but you can sweeten your smoothie with honey or agave. Or, add a splash of vanilla for natural sweetness.
  4. Pumpkin spice: To make your own, whisk together the 1 ½ tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, and ¾ teaspoon cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
  5. Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.

Serving: 2 cupsCalories: 436kcalCarbohydrates: 57gProtein: 35gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 79mgSodium: 142mgPotassium: 985mgFiber: 4gSugar: 41gVitamin A: 5220IUVitamin C: 12mgCalcium: 434mgIron: 3mg


Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.




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