Pumpkin Smoothie

As soon as I feel that chill in the air and reach for my coziest sweater, I know it’s time to sip this fall-flavored Pumpkin Smoothie again. 

TBH, it did take me a few attempts to get this smoothie just right. First, it was wayyy over-spiced; after a few tweaks, it tasted just ‘blah’ (where the heck did the flavor go?!). But this final version is anything but.

The amazing mix of cozy pumpkin spices, a drizzle of maple syrup, and pure pumpkin puree makes every sip feel like I’m digging into a slice of my vegan pumpkin pie. No bananas, spinach, or weird stuff here—just sweet, cozy, pumpkin goodness.

Along with my pumpkin cream cold brew and this healthy pumpkin spice latte, it’s what I’ll be sipping on as long as the sweater weather sticks around. 

Pumpkin Pie Smoothie Ingredients

Pumpkin puree – Look for cans of pure pumpkin puree, NOT pumpkin pie filling. They’re right beside each other in the grocery store, so it can be an easy mix-up.

Rolled oats – The rolled oats do a fantastic job of thickening the smoothie and making it more filling. Usually, I’d use frozen bananas as a base, but I didn’t love the banana-pumpkin combo.

Vanilla protein powder – You could also use plain protein powder (whey-based or vegan—whichever you prefer), but I love the hint of vanilla in this smoothie.

Maple syrup – I like my smoothies sweet, and just 1 tablespoon of maple syrup gets the job done. Feel free to use honey as a substitute if you’d like.

Cinnamon & pumpkin pie spice – This is where those delicious pumpkin pie flavors come from!

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

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Variations

• Vegan pumpkin smoothie – Make this with your favorite non-dairy milk, vegan vanilla protein powder, and plain, unsweetened soy or coconut yogurt for a dairy-free version.
• Gluten-free option – Remember to use certified gluten-free rolled oats.
• Omit the sweetener – You could always omit the maple syrup if you aren’t a big fan of sweets.
• Skip the protein powder if you want. Just add 1 teaspoon of vanilla extract or use vanilla-flavored yogurt so you don’t miss out on the hint of vanilla.
• Homemade pumpkin puree should work instead of canned, though I haven’t tried it myself.

How to Make a Pumpkin Smoothie

Step 1: Blend. Add all of the ingredients to a blender and blend until smooth.

Step 2: Serve. Pour the creamy pumpkin smoothie into a glass, top with a pinch of cinnamon, and enjoy!

Erin’s Tips and Tricks

• Smoothie not cold enough? Blend in 2 to 4 ice cubes to make it ice-cold and frosty.
• Feel free to double the recipe and blend the smoothie ingredients in a large high-powered blender to serve two people.

Storage

Refrigerator: The smoothie will be the creamiest right after it’s blended. If you can’t finish it all, store the leftovers in a sealed container in the fridge for 1 to 2 days.

Freezer: Pour the smoothie into ice cube trays, freeze until the cubes are solid, and then transfer the cubes to a freezer bag. They’ll freeze well for about 1 month. To serve, blend as many cubes as you need with a splash of milk until creamy and smooth again.