What better drink for autumn, before it gets too cold, than a pumpkin pie smoothie? This is a room temperature or just chilled drink, without frozen ingredients or added ice, so it’s not too cold even when the weather has started to turn. It’s just lightly sweet (and with plenty of warming spice, of course). Roasted pumpkin and creamy yogurt make up the base of this smoothie.
Swirl the smoothie with a little extra yogurt in the bottom of the cup, or top with a little coconut whipped cream if you’re feeling luxurious. This isn’t super sweet but the flavours of pumpkin pie are right on with the spices.
I’ve been trying to use less bananas, as they’re the one thing we regularly buy that’s imported from really long distances. For more smoothies without banana, try my easy nectarine smoothie, strawberry watermelon smoothie, or vegan mango lassi.
Ingredients
Ingredient Notes and Substitutions
- Pumpkin: roasted pumpkin or pumpkin puree. I haven’t tested this recipe with canned pumpkin puree – I can’t get it in Europe – but I’m sure it would be fine.
- Spices: you can change up the added spices as you like, or use pre-mixed pumpkin spice.
- Yogurt: use any thick, preferably Greek-style, yogurt that you like. I usually choose coconut for this recipe and like the taste with the pumpkin.
- Milk: any type you like. I usually use oat or cashew milk. Almond milk is good too, something a bit richer.
- Dates: if your blender isn’t really up to blending dates, you can sub a liquid sweetener like maple syrup instead.
Step by Step
Step 1: add all of the ingredients to a blender (or immersion blender container).
Step 2: mix until very smooth and serve.
Recipe Notes
A pumpkin smoothie won’t brown like a banana smoothie will, so it can be stored in the refrigerator for a day if you’d like. Keep it in a tightly covered container (like a glass jar with a lid) and shake well before drinking.
Expert Tips
- Use sweet pumpkin: if you roast your own to use for this recipe, make sure it’s a sweet pumpkin or winter squash, like sugar pie. Something like acorn or spaghetti squash won’t be very nice.
- Sweeten to taste: add more dates if you’d like, or an extra dash of liquid sweetener. Pumpkin isn’t as sweet as banana so this is naturally a little less sweet than a fruit-based smoothie.
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Pumpkin Pie Smoothie
Description
Ingredients
- 100 grams (½ cup) pumpkin puree or roasted pumpkin
- 3-4 soft dates pitted
- 150 ml (⅔ cup) non-dairy milk
- 100 grams (⅓ cup) unsweetened thick yogurt like coconut
- 1 teaspoon vanilla extract optional
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon cardamom preferably freshly ground
- Pinch nutmeg preferably freshly ground
- Pinch ground cloves
Instructions
- If you want the smoothie to look like the one pictured, add about a tablespoon of the yogurt into the bottom of a glass and set aside.
- Add the pumpkin, dates, milk, yogurt, vanilla, and spices to a blender (or blending container, if using an immersion blender). Mix on high speed until completely smooth.100 grams (½ cup) pumpkin puree, 3-4 soft dates, 150 ml (⅔ cup) non-dairy milk, 100 grams (⅓ cup) unsweetened thick yogurt, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon cardamom, Pinch nutmeg, Pinch ground cloves
- Pour into the glass and swirl slightly with a spoon. Serve immediately.
- This smoothie can be kept in a sealed container, like a glass jar with a lid, for a day in the refrigerator. It won't brown like banana smoothies.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.