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Pumpkin smoothie

Pumpkin Pie Smoothie

  • Author: Alison Andrews
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2
  • Diet: Vegan


Get the best fall flavors in this pumpkin pie smoothie. Perfect for when you want pumpkin pie without turning your oven on!


  • 1 Frozen Banana (~100g)
  • 1 cup (240ml) Almond Milk
  • 1 tsp Pumpkin Pie Spice
  • 3 Tbsp Maple Syrup
  • 1/2 cup (112g) Pumpkin Purée
  • 2 Tbsp Almond Butter
  • 6 Ice Cubes

For Serving (Optional):


  1. Add all the ingredients to the blender jug. 
  2. Blend until smooth and creamy.
  3. Pour into a glass or glasses and top with vegan whipped cream and a sprinkle of pumpkin pie spice (optional). 


*Whenever you have excess ripe bananas on hand, peel, break into quarters and freeze in freezer bags so they’re on hand for whenever you want to make smoothies.

*You can use any non-dairy milk. If using coconut milk then low fat/light varieties work better in this smoothie otherwise it can be too thick. 

*Pumpkin purée can be canned or fresh. 

*This smoothie makes 1 large smoothie or 2 smaller portions. 

*Nutritional information excludes the vegan whipped cream topping. 

  • Category: Drinks, Breakfast, Dessert
  • Method: Blend
  • Cuisine: Vegan


  • Serving Size: 1 Smoothie (of 2)
  • Calories: 261
  • Sugar: 28g
  • Sodium: 128mg
  • Fat: 11.4g
  • Saturated Fat: 0.8g
  • Carbohydrates: 40.9g
  • Fiber: 4.6g
  • Protein: 4.8g

Keywords: pumpkin pie smoothie, pumpkin smoothie