Vegan Pumpkin Pie Smoothie
Blending canned pumpkin, frozen banana, coconut yogurt, maple syrup, and pumpkin pie spice takes under five minutes and produces a thick, cold smoothie with the flavor profile of the classic fall dessert. The banana provides body and natural sweetness without any added dairy. It works equally well as a quick breakfast or an afternoon snack through autumn and winter.
Equipment
- High-speed blender
- Measuring cups
- Measuring spoons
- Rubber spatula
- Two 12–14 oz glasses
- Microplane or fine grater (optional, for nutmeg)
Ingredients
- 1 ½ cups unsweetened almond milk, chilled Elmhurst or Califia recommended for clean flavor and creaminess
- ⅓ cup unsweetened coconut yogurt for a custardy body; look for a thick style like CocoJune or Culina
- 2 tbsp pure maple syrup grade A Dark/Robust for deeper caramel notes
- 1 tsp pure vanilla extract Nielsen-Massey or similar quality
- 1 cup pure pumpkin puree Libby’s 100% pumpkin or homemade, fully chilled
- 1 large ripe banana, sliced and frozen about 1 cup when sliced; spotty-sweet for best flavor
- 1 ½ tsp pumpkin pie spice or blend your own: cinnamon-heavy with ginger, nutmeg, and a whisper of clove
- 1 pinch fine sea salt a tiny pinch heightens sweetness and spice
- 1 tbsp ground flaxseed optional; adds body and omega-3s (Bob’s Red Mill)
- 1 cup ice cubes about 6–8 standard cubes; adjust to desired thickness
- ½ cup coconut whipped cream optional garnish; chilled, divided between glasses
- 2 tbsp chopped pecans optional garnish; preferably toasted and cooled
- ⅛ tsp freshly grated nutmeg or as needed; optional garnish; a few light swipes on a microplane
Instructions
- Chill two 12–14 oz glasses in the freezer while you prep. Add the liquids to the blender first for a smooth vortex: almond milk, coconut yogurt, maple syrup, and vanilla.
- Add pumpkin puree and the sliced frozen banana. The weight of the puree helps push ingredients toward the blades for a creamier blend.
- Season with pumpkin pie spice and a pinch of sea salt. Add ground flaxseed if using.
- Add the ice. Start blending on low for 10–15 seconds to grab everything, then increase to high and blend 45–60 seconds until silky, glossy, and softly thick. If your blender has a tamper, use it to keep the mixture moving; otherwise, pause once to scrape down the sides with a spatula.
- Assess texture. For a thicker, spoonable smoothie, add 2–3 more ice cubes and blend 10–15 seconds. For a looser, sippable texture, add 2–4 tablespoons more almond milk and blend briefly. The ideal finish is smooth with a gentle ribboning and a frosty sheen.
- Taste and adjust sweetness or spice: add maple syrup 1 teaspoon at a time or a pinch more pumpkin pie spice, blending briefly after each addition.
- Pour into the chilled glasses. Top with coconut whipped cream, a sprinkle of chopped pecans, and a whisper of freshly grated nutmeg. Serve immediately while frosty, ideally around 41°F / 5°C.
Notes
Michelle’s Tips:
- Spice Profile: If you’re blending your own spice, try 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and a tiny pinch of clove for this batch.
- Milk Matters: Oat or cashew milk work beautifully if you prefer extra creaminess. For the lightest body, use almond milk; for dessert-level richness, swap in 1/4 cup canned light coconut milk and reduce almond milk by the same amount.
- Sweetener Swaps: Use 1–2 soft Medjool dates in place of maple. Pit them and soak in hot water (about 195°F / 90°C) for 10 minutes, then drain and blend; cool slightly before using. This yields caramel-like sweetness with added fiber.
- Protein Boost: Add 1 scoop vanilla plant protein and 1–2 tbsp more almond milk to maintain flow.
- Ultra-Smooth Texture: Let the frozen banana sit at room temp for 2 minutes before blending to prevent icy shards while still keeping the drink frosty.
- Nut-Free: Use oat milk and skip the pecans; garnish with pumpkin seeds instead.
- Flavor Deepening: A teaspoon of blackstrap molasses adds pie-like depth and minerals—blend it with the liquids.
Nutrition
Calories: 345kcalCarbohydrates: 47gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 300mgPotassium: 709mgFiber: 8gSugar: 28gVitamin A: 19261IUVitamin C: 12mgCalcium: 377mgIron: 3mg
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