Pumpkin Pie Smoothie (Pumpkin Spice)
This pumpkin pie smoothie tastes like a slice of pie you can drink through a straw: creamy pumpkin puree, frozen banana, dates, and a spoon of nut butter blended with real pumpkin pie spice until thick and cold. It is naturally vegan, sweetened with fruit rather than sugar, and comes together in about 5 minutes.
This is my dessert-leaning pumpkin smoothie: thick, rich, and unapologetically pie-like. If you want a lighter, functional pumpkin drink instead, my super antioxidant pumpkin smoothie is the green-tea-and-turmeric one; this is the opposite, built to taste like Thanksgiving in a glass. Use plain pumpkin purée, not pie filling, so you control the sweetness yourself, and freeze the banana for that milkshake thickness.
What makes it taste like pumpkin pie
Three things do the work. Dates bring the caramel, brown-sugar sweetness you get in a real pie; a spoon of almond or cashew butter gives the rich, custardy texture of the filling; and proper pumpkin pie spice — cinnamon, ginger, nutmeg, and a pinch of clove – carries the warm autumn aroma. A tablespoon of rolled oats nudges it toward that “crust” body and makes it more filling. That combination is what lifts it out of plain-pumpkin-smoothie territory and straight into dessert.
Getting it thick and creamy
A frozen banana and chilled pumpkin puree are what make it milkshake-thick, so start there and add the plant milk a splash at a time rather than all at once; begin thick and loosen it to the consistency you want. The oats and nut butter thicken it further and add staying power, and a longer blend makes it silky rather than grainy. If you like it extra cold, drop in a cube or two of ice at the end.
The pie-crust topping (turn it into a smoothie bowl)
This is the part that makes it special: pour it thick into a bowl and top it like a deconstructed pumpkin pie. Scatter over granola or crushed biscuit for the “crust,” add coconut flakes, a swirl of nut butter, and a dusting of cinnamon. Eaten with a spoon, it is basically pumpkin pie for breakfast, and it photographs a lot better than a plain glass. In a hurry, keep it drinkable and just dust the top with cinnamon.
Make-ahead and easy swaps
It is built for busy mornings: freeze the pumpkin and banana in portions, or blend and freeze the whole thing as smoothie cubes or popsicles. A scoop of vanilla plant protein turns it into a fuller breakfast, and any plant milk works, though oat milk is the creamiest. It is best fresh, but it keeps for about a day in a sealed jar in the fridge; give it a shake or a quick re-blend before drinking.
For more cozy pumpkin cooking, try my homemade vegan pumpkin spice latte, fluffy pumpkin waffles, or a savoury creamy pumpkin pasta sauce. For more blends, see my best green smoothie recipes.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Pumpkin Pie Smoothie
Equipment
- Blender
- Tall glass
Ingredients
- 1 cup pumpkin puree chilled, plain (not pie filling)
- 1 frozen banana for a thick, milkshake body
- 2 cups plant milk oat or almond, plus more to loosen
- 2 Medjool dates pitted, or 1–2 tbsp maple syrup
- 1 tbsp almond or cashew butter for creamy, pie-filling richness
- 2 tbsp rolled oats optional, for body
- 1 tsp pumpkin pie spice or cinnamon, ginger, nutmeg + a pinch of clove
- ½ tsp vanilla extract
- Ice optional, to serve
- granola or crushed biscuit, coconut flakes, nut butter optional, to finish (the crust)
Instructions
- Add the pumpkin puree, frozen banana, plant milk, dates, nut butter, oats, pumpkin pie spice, and vanilla to a blender.
- Blend until completely smooth and thick, adding more plant milk a splash at a time until it pours the way you like.
- Taste and adjust: more dates or maple syrup for sweeter, more spice for cozier.
- Pour into glasses. For a pumpkin-pie feel, spoon it into a bowl and top with granola or crushed biscuit for the crust, a little coconut, and a swirl of nut butter. Serve cold.
Notes
Frequently Asked Questions
Yes. Steam or roast pumpkin chunks until very soft, then cool and blend. Homemade puree works just as well as canned. Make sure it is plain pumpkin, not pumpkin pie filling, which contains added sugar and spices.
Use a frozen banana, add more pumpkin puree, or reduce the plant milk. A spoon of rolled oats or nut butter also thickens it and makes it more filling.
Oat milk gives the creamiest, most neutral result, but almond, soy, or coconut milk all work well. Use whichever you have on hand and adjust the amount to reach the thickness you like.
Yes. It is made from whole ingredients like pumpkin, banana, and plant milk, with no refined sugar. Pumpkin is rich in beta-carotene and fiber, and the banana adds natural sweetness and potassium.
Smoothies are best fresh, but you can store this one in a sealed jar in the fridge for up to a day. Shake or re-blend before drinking. For longer storage, freeze it as smoothie cubes or popsicles.
Add a pinch of nutmeg, ginger, and cloves along with the cinnamon, or use a ready pumpkin spice blend. A splash of vanilla and a drizzle of maple syrup round out the flavor.
