Make this creamy vegan pumpkin smoothie with banana, pumpkin pie spice and maple syrup. An easy breakfast or snack.
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This pumpkin smoothie is creamy, gently sweet and full of warm spices, with pumpkin, banana and a little maple syrup in every glass. Think of the flavours of a slice of pumpkin pie in smoothie form, with just five main ingredients and no cooking needed when you use canned pumpkin. A frozen banana gives it a lovely thick texture, while your favourite non-dairy milk brings everything together.
It's a great way to use up leftover pumpkin puree after making pumpkin muffins or other pumpkin desserts. And although pumpkin season is the obvious time of year to make it, you can enjoy this easy pumpkin spice smoothie whenever you fancy a pumpkin fix. Keep a can in the cupboard and a banana in the freezer, and you're most of the way there.
Make your own...
Pumpkin Pie Spice
Spice up your kitchen with the best pumpkin pie spice, made very simply at home. With a dash of cinnamon, ginger, nutmeg, and allspice, you'll be able to bake up any pumpkin pie in no time and no need to worry about a shop bought pumpkin pie spice mix.
About the ingredients
You should be able to find most of the ingredients in everyday grocery stores. Canned pumpkin can be less widely available in the UK, so try larger supermarkets, world-food aisles or online shops; homemade purée works too. Pumpkin contributes fibre and beta carotene, which your body uses to make vitamin A, while banana adds sweetness and body. Utah State University Extension explains more about pumpkin's nutrients.
You will need:
- Pumpkin puree: Choose real pumpkin purée with no added sugar or spices. Pumpkin pie filling already contains sweetener and seasoning, so it will change the balance of this recipe. Organic pumpkin is fine, but it isn't essential.
- Banana: A ripe banana gives the best sweetness. Using frozen banana makes a creamier drink without needing lots of ice cubes. Peel and slice it before freezing so it's easier to blend.
- Non-dairy milk: Oat milk gives a mellow, creamy result, while unsweetened almond milk adds a light, nutty flavour. Use a milk you enjoy drinking, because its flavour will come through.
- Pumpkin pie spice: This spice blend usually contains cinnamon, ginger, nutmeg, cloves and sometimes allspice. It gives the smoothie its familiar pumpkin spice flavours. The recipe also allows cinnamon and nutmeg if that's what you have.
- Maple syrup: Its caramel-like flavour works well with pumpkin. It still counts as added sugar, so adjust it to your personal preference and the sweetness of your banana.
- Optional extras: Ice makes the drink colder, and vegan whipped cream gives it a dessert-style finish. Check that the topping is labelled vegan.
Pumpkin Smoothie Recipe Instructions
- Step 1: In a blender, add the pumpkin puree, banana, milk, pumpkin pie spice, and maple syrup.
- Step 2: Blend on high until the mixture is smooth and creamy. If you want a colder smoothie, add a few ice cubes and blend again.
- Step 3: Taste your smoothie and adjust sweetener or spice to your liking.
- Step 4: Pour into a glass and, if desired, top with vegan whipped cream and a sprinkle of pumpkin pie spice. Enjoy your nutritious pumpkin smoothie!
📖 Recipe
Easy Healthy Pumpkin Smoothie Recipe (Vegan)
- Total Time: 10 minutes
- Yield: 1 glass 1x
- Diet: Dairy-Free, Egg-free, Pescatarian, Soya-Free, Vegan, Vegetarian
Description
Make this creamy vegan pumpkin smoothie with banana, pumpkin pie spice and maple syrup. An easy breakfast or snack.
Ingredients
- ½ cup pumpkin puree (canned or homemade)
- 1 ripe banana (preferably frozen for a creamier texture)
- 1 cup non-dairy milk (like almond or oat milk)
- ½ teaspoon pumpkin pie spice (or cinnamon and nutmeg)
- 1 tablespoon maple syrup (adjust to taste)
- Ice cubes (optional, for a colder smoothie)
- Vegan whipped cream (optional, for topping)
Instructions
- Combine Ingredients: In a blender, add the pumpkin puree, banana, milk, pumpkin pie spice, and maple syrup.
- Blend: Blend on high until the mixture is smooth and creamy. If you want a colder smoothie, add a few ice cubes and blend again.
- Taste and Adjust: Taste your smoothie and adjust sweetener or spice to your liking.
- Serve: Pour into a glass and, if desired, top with vegan whipped cream and a sprinkle of pumpkin pie spice.
Variations and substitutions
The recipe card above makes a simple pumpkin banana smoothie. If you'd like to change things up, try one of these optional variations.
- Try a different milk. Soy milk is an option if you'd like to increase the protein content; compare labels, as brands vary. Carton coconut milk adds a coconut flavour, while canned coconut milk makes a richer drink. Coconut water can replace some of the milk, although the smoothie will be less creamy.
- Add nut butter. Blend in a tablespoon of almond butter for a mild, nutty flavour, or peanut butter for a more noticeable peanut taste. Both make the drink richer.
- Include seeds or protein powder. Try a teaspoon of chia seeds or a tablespoon of hemp seeds. Chia will thicken the drink as it stands. A vegan vanilla protein powder or plant-based protein blend is another option; start with a little, as sweetness and texture vary between products. Choose a vegan-labelled powder: whey and collagen aren't vegan.
- Add plant-based yogurt. A couple of tablespoons of unsweetened vegan plain yogurt adds a little tang. Dairy-free vanilla yogurt gives a sweeter result. If you enjoy the thickness of plain Greek yogurt, choose a thick plant-based alternative.
- Adjust the spices. If you don't have pumpkin pie spice, try a scant ½ teaspoon cinnamon with a small pinch of nutmeg, keeping the combined amount at ½ teaspoon. Taste before adding more, especially if this is your first time using the blend.
- Try a sweet potato smoothie. For a different version, replace the pumpkin with the same amount of cooked, cooled sweet potato purée. It may need a splash more milk because sweet potato can be thicker.
Serving suggestions
Pour your smoothie into a tall glass and enjoy it straight away. A spoonful of vegan whipped cream and a dusting of spice make a simple topping, especially if you're serving it alongside brunch.
For something more substantial, pair it with porridge, wholegrain toast with nut butter or a vegan breakfast muffin. It's an easy addition to your breakfast smoothies rotation, with the rest of your meal depending on how hungry you are.
You can also make a smoothie bowl as a variation: begin with less milk than the recipe calls for and add just enough to help the blender turn. Spoon it into a bowl and top with pumpkin seeds, cacao nibs, granola or sliced banana. For a little pie-crust crunch, add crushed vegan graham crackers or dairy-free digestive biscuits; check for honey and milk in the ingredients.
Frequently asked questions
Can I use canned pumpkin straight from the tin?
Yes. Canned pumpkin puree is already cooked and can go straight into the blender. Choose plain real pumpkin puree rather than sweetened pumpkin pie filling. If you're using homemade purée, cook the pumpkin until tender, blend it smooth and cool it before making your drink. Drain off excess liquid if it looks watery.
What does a pumpkin smoothie taste like?
Expect sweet banana, mellow pumpkin and warming spice. It has some of the flavours you'd expect from a pumpkin pie smoothie recipe, although the banana is still noticeable. It's a creamy smoothie rather than a milkshake, and you don't need ice cream to give it body.
How much yogurt do I need?
None is needed in the original recipe. The banana and pumpkin provide the texture. If you want to try the yogurt variation, start with two tablespoons of plant-based yogurt and see whether you like the extra tang before adding more.
Do I need a high-speed blender?
A high-powered blender makes frozen ingredients easier to process, but a standard blender suitable for frozen fruit can work too. Use small pieces of frozen banana, and let them soften slightly if your blender struggles. Stop the machine before scraping down the sides.
Why is my smoothie watery or too thick?
Watery homemade purée, a fresh banana or melting ice can all give you a thinner drink. For a thicker result next time, freeze your banana or your measured pumpkin portion first. To thicken an already blended smoothie, try a little extra frozen banana or frozen pumpkin. If it's too thick to pour, blend in milk a tablespoon at a time.
Use ice sparingly: it makes cold smoothies frostier at first, but dilutes them as it melts.
How can I improve the flavour?
If your smoothie tastes a little flat, taste it before deciding what's missing. A small pinch of spice helps when the pumpkin spice flavours are too faint; a little maple syrup helps when it needs sweetness. Too much spice can overwhelm the pumpkin, so add it gradually. If you've already added too much, extra pumpkin, banana and milk can help dilute it, although you'll end up with a larger batch.
Is this a healthy pumpkin smoothie recipe?
This can be a healthy smoothie to include in a varied diet, with fruit, pumpkin and your chosen plant milk. The overall nutrition depends on the milk, sweetener and toppings you use. Unsweetened milk lets you control the sweetness, and the whipped cream is optional.
How many grams of protein does it contain?
That depends on your milk and any extras. Soy milk or a vegan protein powder can increase the amount, but check the grams of protein on your chosen products: plant milks vary considerably. The FDA's guide to plant-based alternatives explains these nutritional differences.
Can I make it ahead?
For the best taste and texture, blend it just before drinking. If you need to prepare it ahead, refrigerate it promptly in a sealed jar and use within 24 hours. Shake or stir before serving, as some separation is normal, and add the whipped topping at the last minute.
Can I freeze leftover pumpkin puree?
Yes. The ice cube tray method is a handy way to save small portions for future smoothies. Measure the recipe's ½ cup of purée before dividing it between compartments in clean ice cube trays. Once frozen, put those cubes together in a freezer bag labelled with the quantity and date, so you have one measured portion ready to use.
You can keep leftover pumpkin purée for up to three months. Blend the measured cubes from frozen if your blender can handle them, or thaw them in the fridge first. It's a useful way to prepare for frosty pumpkin pie smoothies without adding extra ice, or to save purée for other pumpkin recipes.
Can I make it gluten-free or nut-free?
Yes, with suitable ingredients. For a gluten-free version, check your plant milk, spice blend and toppings; choose certified gluten-free oat milk if using oats. For a nut-free version, use a suitable soy or oat milk, leave out nut butter and check the labels on any optional extras for your needs.
An easy way to enjoy pumpkin season
This delicious pumpkin smoothie gives you a simple way to enjoy pumpkin and spice without turning on the oven. Keep it as written for an easy snack, or try one of the optional additions when you want something more substantial. A little pumpkin in the freezer also means you're ready whenever the craving comes along.
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Neil says
So great to have a healthy pumpkin pie spice recipe!