ByTiffany McCauley
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This pumpkin pie smoothie is creamy and pumpkin-y and perfect for Fall!
When October and November roll around each year, the cans of pumpkin puree come out in my kitchen. Pumpkin recipes are prolific this time of year, and I couldn’t be happier about it!
Most folks start their morning off with a pumpkin spice latte this time of year. And while I love them dearly (and usually make my own at home), sometimes it’s nice to mix it up a little. This smoothie has a wonderful, natural sweetness to it and only takes 1 teaspoon of pumpkin pie spice and a little pumpkin puree, and you’ll be enjoying fall flavors in under 5 minutes!
And yes, I know there are some out there who don’t care for pumpkin. But I’m definitely not one of them and if you’re reading this, I’m guessing you like it too. So break out your blender and enjoy a smoothie!
Dairy-Free Pumpkin Pie Smoothie
If you are dairy-free like me, it’s easy to switch this recipe to a dairy-free version. Simply use a dairy-free yogurt (I used almond milk yogurt) and non-dairy milk if you use it for consistency. Also, if you want to add protein powder, make sure it’s dairy-free!
The Sweetener
You can really use any sweetener you prefer here, in any amount that tastes good to you. Use the suggested sweetener and amounts as a jumping-off point.
The Spices
Pumpkin pie spice can vary from store to store or recipe to recipe. But in general, the spices in pumpkin pie spice are:
- Nutmeg
- Ginger
- Cloves
- Cinnamon
Optional Additions
- Protein powder – 2 tbsp. per batch – vanilla protein powder is only flavor you’d want to use. Otherwise, use unflavored.
- Extra sweetener – Adjust to taste.
- Ground cinnamon – About 1 tsp. per batch.
- Vanilla extract – 1 tsp. per batch.
- Milk – As much as you need for the consistency you want.
- Almond butter – No sugar added. You can use any nut butter. Cashew butter works too.
- Ice cubes – Optional if you want it really cold.
- Spinach – Raw baby spinach leaves work best and won’t add any odd flavors.
- Frozen banana – This will thicken your smoothie a lot. It’s great for making a smoothie bowl!
Ingredient Checklist
Plain Greek yogurt – You can use any plain yogurt you like. Vanilla yogurt or vanilla Greek yogurt works too if it’s unsweetened.
Pumpkinpuree – canned or fresh puree. If canned, make sure it’s not pumpkin pie filling.
Honey– or 2 tbsp. maple syrup.
Pumpkin pie spice– no sugar added.
Milk – Any kind you want. Add for consistency if you want it. I used unsweetened almond milk.
How To Make A Pumpkin Pie Smoothie
Place all ingredients in a blender, and blend till smooth. Blend in milk if needed for consistency, and serve.
How To Store Leftovers
Keep this in the fridge in a covered container. It will last up to 3 days, though you may need to reblend it to refresh it.
Recipe Supplies
More Healthy Smoothie Recipe
- Strawberry Smoothie
- Mixed Berry Smoothie
- Cinnamon Apple Smoothie
- Pumpkin Pie Oatmeal Smoothie
Pumpkin Smoothie Recipe Card + Video
Pumpkin Pie Smoothie Recipe
A delicious fall-inspired start to your morning that offers breakfast in 5 minutes!
4.50 from 2 votes
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Course: Breakfast, Drinks, Smoothies
Cuisine: American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 1 serving
Calories: 204kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
1 Blender
Ingredients
- 1 cup Greek yogurt
- ½ cup pumpkin (canned or fresh puree)
- 1 tbsp. honey (or 2 tbsp. maple syrup)
- 1 tsp. pumpkin pie spice (no sugar added)
US Customary – Metric
Instructions
Place all ingredients in a blender, and blend till smooth. Blend in milk if needed for consistency, and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1entire recipe | Calories: 204kcal | Carbohydrates: 30g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 503mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4951IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 1mg
Original Recipe
- 1cupGreek yogurt
- ½cuppumpkin(canned or fresh puree)
- 1tbsp.honey
- 1tsp.pumpkin pie spice(no sugar added)
- 2tbsp.whey protein powder(plain or vanilla)
- Place all ingredients in a blender, and blend till smooth.
- Pour it into a pretty glass, find a relaxing place to sit, and sip it slowly for the “full smoothie experience”.
Recipe from the Gracious Pantry® archives, originally posted on 7/30/2010.
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Great super-lowfat recipe! It tastes like pumpkin pie without all that carby crust!
Given the lower fiber stats on this, unfortunately, it’s still packing 6 Points for those Weight Watchers out there (including me). Even knocking off one Point with a little more fiber to offset some of the carb calories (about 40-50 calories’ worth) would help make it more on-plan for those of us whittling down our Daily Points allowances. Do you know of any clean-eating additions to boost the fiber content with minimal calories?
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Charlena – My recipes are not formulated for Weight Watchers. Although, most of them should fit in with that eating plan. To add more fiber, you could try some flax seed. But aside from that, I’m not really sure. You’d have to experiment with what tastes good to you. Cut the recipe in half for less points.
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hi Charlena
some ideas to up fibre content in smoothies are:
the addition of chia seeds, flax, almond meal (after making homemade almond milk), there are others but cant remember them all at the moment.
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Guendalina – Thanks for the suggestions! I believe oat bran and wheat germ are also ways to get it. Though they add a certain texture that I’m not sure everyone would like.
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I made something very similar to this the other day and added ground flax seed and ice. Except I didn’t measure ingredients, I just kinda threw it together, spur of the moment kinda thing. I think I added a lil less yogurt and a lil more pumpkin in mine from what I remember, but oh man is this a delicious recipe for SURE!!
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Catherine – The best smoothies are the ones you don’t measure! (At least that’s been my experience).
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These smoothies look great. I’ve been on a strict clean-eating diet which doesn’t include dairy but as soon as I start to include that back in my diet (just a touch) I’ll be having the pumpkin smoothie (with the yogurt). I can tell you healthy smoothies are just not the same with rice milk! (sometimes I add some coconut milk… too )
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Yummy, healthy and banana-free! Thanks for posting a non-banana smoothies. I can’t eat them and find it hard to find recipes without them.
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Shanel – Sure! I recently found out I can’t have them either. Apparently, there is a connection between latex allergies and banana allergies. If you have a latex allergy, you shouldn’t eat bananas. Strange.
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Thanks for sharing, the pumpkin smoothie looks yummy! I’m on a mission to eat clean too……taking it one meal at a time. Made butternut squash lasagna tonight and can’t wait to try this recipe tomorrow:=)
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Jen – Good for you! You’ll find that you get into a rhythm pretty quickly. Stick with it! You’ll reach your goals!
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Good Morning Tiffany
I believe you initiated your Green Smoothie campaign in April. I am only now reading this portion of your blog near the end of July. (2011).
I wonder if you have any familiarity with http://www.greensmoothiegirl.com?
Virtually everything I know about smoothies I gleened from her site. Often I wished I lived in the States, so that I could attend one or more of her free seminars.
i am sipping on a GS at the moment, I dont add any sweetners or extra protein sources as I’ve learned that the kale and other greens have sufficient amounts of protein.
I’d like to add a word of caution re: consumption of soy products.
The challenge is all that we know about health and nutrition (in general) is thru education (often biased) and thru research.
Very much appreciate your site, and I applaud your herculian efforts in managing this site and your life style changes.
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Guendalina – Thank you. And yes, I’ve heard of the site. Soy is a ver controversial thing these days. If I use it, I only use organic. But I’ve even started to give up on that. I just don’t trust it any longer. Thanks again!
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where can I find chia seeds? I couldnt find at my store.
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Static – Many health food stores carry them, or you can order them online. I would call around to see who has them in your area.
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Because greek yogurt has more health benefits. Greek yogurt has lower sugar and higher protein content.
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I just used your recipe with a twist and can I say, THANK YOU!!! I am allergic to most things including yogurt and whey protein. I used my Raw protein by Garden of Life and coconut milk and it turned out fabulous. THANK YOU!!
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Neednewfood – Fabulous!!! So glad you enjoyed it!
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Ohhhhhh, this sounds so good. And you make a great point, an easy meal for the road. I should look into more protein shakes since I typically consume all my breakfast meals in the car. 🙂
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CJ – Yes! Smoothies are fabulous! Add some spinach (you can’t taste it) and you get a lot of nutrients in one yummy drink.
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Sandra – I would just put everything in the blender except the milk and keep adding until you get a consistency you like.
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Saracsit – Glad it worked out!
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Whey is clean as long as there is nothing added. I use it because I prefer the flavor.
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Natural flavors is a cover for all kinds of little goodies.
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Awesome!! Glad you enjoyed it! 🙂
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My pleasure!
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Love this, made this a couple times and took it with me to preschool, delish!
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love it, made it and took it with me to preschool!!!
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I’m assuming this was not a carved pumpkin. If it’s whole, then I would just cut it in half, scoop out the seeds and bake the whole thing, cut side down in about 1/2 inch of water until you can easily pierce the skin with a knife or fork. Let it cool enough to handle it, and then scoop the flesh out of the skin. Puree it and freeze it.
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Oh no! I’m so sorry! Sounds like something definitely went wrong there. I made this in a regular blender and it worked just fine. Sorry, wish I could be more help! Maybe a little milk would help?
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Very late to the party here, but wanted to add that I made this with a frozen banana and one cup of almond milk in place of the yogurt. I also added 1 tbsp of chia seeds for fiber and it was addicting!
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Colleen – Sounds yummy!
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When I saw this recipe I was quite pleased to see something with pumpkin that may taste amazing. However, upon placing the required ingredients into the blender I came to the conclusion that the mixture was much like a pudding and refused to blend properly. At this point, I gave it a taste test after mixing it with a spoon and found that the pumpkin yogurt was very bitter to the taste. I ended up having to add a tea spoon of vanilla extract, about 4 to 5 pieces of ice and half a cup of milk to get it to the consistency of a smoothie yet even then it still is hard to choke down as the bitter after taste still manages to linger yet slightly more subtle. I’m not too sure how to save this large glass I have on my desk… Though I have found a packet or two of Splenda does help.
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Ed – That’s very strange. Did you follow the recipe exactly? What sweetener did you use initially?
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