Name: Pumpkin Smoothie
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: ½ cup pumpkin purée (not pumpkin pie filling); 1 frozen banana; ¾ cup unsweetened almond milk (or milk of choice); ¼ cup Greek yogurt or dairy-free yogurt; 1–2 teaspoons maple syrup or honey (optional); ½ teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger); ½ teaspoon vanilla extract; Ice cubes (optional, for thicker texture)

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Pumpkin Smoothie is my go-to fall drink when I want something quick, creamy, and filled with cozy spices. It blends real pumpkin puree with banana, warm cinnamon, and a touch of maple syrup to create a smoothie that tastes just like pumpkin pie — but in a glass. Whether I’m having it for breakfast, a snack, or dessert, this smoothie always hits the spot.

Why You’ll Love This Recipe

I love this smoothie because it’s nutritious, naturally sweetened, and so easy to throw together. It’s a great way to use leftover canned pumpkin, and it feels indulgent without being heavy. I can adjust the sweetness, add protein, or toss in extras depending on what I need that day. And best of all, it tastes like fall in every sip. Pumpkin Smoothie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée (not pumpkin pie filling)
Frozen banana (for creaminess and natural sweetness)
Unsweetened almond milk (or any milk of choice)
Greek yogurt or dairy-free yogurt (for protein and texture)
Maple syrup or honey (optional, depending on taste)
Pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
Vanilla extract
Ice cubes (optional, for a colder and thicker texture)

Directions

I add the pumpkin purée, frozen banana, milk, yogurt, maple syrup, pumpkin pie spice, and vanilla to a blender.
I blend everything until smooth and creamy.
If I want it thicker, I add a few ice cubes and blend again until well combined.
I pour the smoothie into a glass and sprinkle a little extra cinnamon on top before serving.

Servings and timing

This recipe makes 1 large or 2 small smoothies. It takes about 5 minutes to prepare — perfect for a quick breakfast or snack.

Variations

I add a scoop of vanilla protein powder to make it more filling.
A spoonful of nut butter (like almond or peanut butter) gives it extra richness.
I use frozen pumpkin cubes if I want an even thicker texture.
For a dessert version, I top it with coconut whipped cream and a sprinkle of granola.
I swap banana with mango or avocado when I want something different but still creamy.

Storage/Reheating

This smoothie is best enjoyed fresh. If I make it ahead, I store it in a sealed jar in the fridge for up to 24 hours. I give it a good shake or stir before drinking, as it may settle. I don’t reheat it — this one is meant to be served cold. Pumpkin Smoothie

FAQs

Can I use fresh pumpkin instead of canned?

Yes — I use roasted and cooled pumpkin purée if I have it. Just make sure it’s smooth and not stringy.

Is this smoothie vegan?

It can be! I use plant-based milk and dairy-free yogurt to keep it vegan-friendly.

How can I make it more filling?

I add oats, chia seeds, or protein powder to make it more of a meal replacement.

Can I use pumpkin pie filling?

I avoid it because it’s already sweetened and spiced. I prefer pure pumpkin purée so I can control the flavor and sugar.

What’s the best way to freeze bananas for smoothies?

I peel, slice, and freeze ripe bananas in a single layer on a tray, then transfer to a bag. They blend smoother and chill the smoothie perfectly.

Conclusion

Pumpkin Smoothie is a creamy, cozy, and nutritious way I like to enjoy pumpkin beyond the usual pies and lattes. It’s quick to make, easy to customize, and brings all the warm fall flavors into one refreshing glass. Whether I’m blending it for breakfast or an afternoon treat, this smoothie always satisfies.