Pumpkin Pie Smoothie

A lighter orange smoothie in a glass with yoghurt swirled at the base, against a darker orange background.

When pumpkin is in season, replace banana for a creamy pumpkin pie smoothie! This is lightly sweet, with cinnamon, ginger, nutmeg, and cloves.

Course Drinks, Snack, Snacks

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 134kcal

Author Alexandra Daum

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

Metric - Cups

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

Some spices have a really different taste when freshly ground (like nutmeg and cardamom). If you just have them pre-ground, don't worry, it'll still taste great.

If you're using canned pumpkin puree, make sure it's just pumpkin with no other ingredients added. Sometimes pumpkin pie filling looks just like puree, and it won't work here.

Nutrition