Pumpkin Pie Smoothie

I woke up craving actual pie at 7 AM on a Tuesday, but society frowns upon eating a slice of Marie Callender’s before the sun is fully up. My blender is older than my car and sounds like a jet engine, which woke my dog and earned me an immediate judgmental stare.

This pumpkin pie smoothie saved me from a morning of questionable choices. Greek yogurt, frozen banana, pumpkin puree, and warm spices create a thick drink that tastes like the Thanksgiving dessert table. The smoothie also gives me a socially acceptable way to enjoy pumpkin pie flavor in yoga pants while checking emails. Here is exactly how I do it.

Why You’ll Love This Recipe

• Zero cooking required. You do not have to turn on the oven or pretend you know how to crimp a pie crust.
• Legitimately filling. Greek yogurt gives this fall breakfast smoothie enough protein to keep you full past 9 AM.
• Pantry friendly. The recipe uses that awkward half-cup of puree left over from last week’s ambitious baking project.
• Kid approved. My niece drank the whole thing thinking it was a milkshake, and I am certainly not going to correct her.

Tools You’ll Need

Nothing fancy, I promise.

• blender You need something to pulverize the ice and banana. Mine sounds like a lawnmower, but it gets the job done.
• Measuring cups. These keep the maple syrup and pumpkin portions consistent.
• Tall glass. A glass with a lid helps prevent spills during a rushed commute.

Ingredients

• 1 frozen banana – This is the creamy base. If you use a room temperature banana, you will make pumpkin soup, which is deeply upsetting.
• 1/2 cup vanilla Greek yogurt * – Throws some protein in there so you can call this a healthy pumpkin smoothie recipe with a straight face.
• 1/4 teaspoon ground cinnamon – Non-negotiable for that fall flavor.
• 1/4 teaspoon pumpkin pie spice * – If your jar is from 2018, please buy a new one, spices actually lose their punch over time. (Or make your own pumpkin pie spice).
• 1/2 cup milk – Dairy, almond, oat, whatever is currently living in your fridge door.
• 2 Tablespoons pure maple syrup – Use the real stuff, not the artificial pancake syrup from a plastic bottle shaped like a woman.
• 2/3 cup pumpkin puree – Make sure it is pure pumpkin and not pie filling, or your teeth might vibrate out of your skull from the sugar.
• 1 cup ice cubes – To make it cold and thick.

How To Make Pumpkin Pie Smoothie

Throw it all in a pitcher and press a button, which is exactly my speed before I have had coffee.

1. Load the blender: For best results, make sure you have a strong, powerful blender. Add all of the ingredients to the blender in the order listed. Putting the liquid in first helps the blades actually spin instead of just screaming at a frozen banana.
2. Blend it up: Blend on high for at least 3 minutes or until smooth. Stop and scrape down the sides of the blender as needed – if a chunk of ice survives, that is between you and the blender, nobody else needs to know.
3. Adjust the texture: Add more milk to thin out if it’s too thick or add a couple more ice cubes for a thicker texture if desired. Taste, then add more spices if desired.

Make It Yours

• You add a scoop of vanilla protein powder for a stronger pumpkin protein smoothie recipe.
• You replace part of the milk with cold brew coffee for a pumpkin spice latte smoothie.
• You add a spoonful of almond butter for extra richness.
• You sprinkle granola on top for a crunchy finish

Perfect Pairings

These go perfectly with whatever chaotic morning energy you are currently radiating.

• A handful of pumpkin granola doubles down on the theme.
• A piece of slightly burnt toast gives the smoothie a crunchy companion.
• A giant cup of black coffee completes the morning routine.

Pumpkin Pie Smoothie

This pumpkin pie smoothie proves that you can enjoy the flavor of Thanksgiving pie without turning on the oven or eating dessert before breakfast. This healthy pumpkin smoothie recipe combines frozen banana, Greek yogurt, pure pumpkin, and warm spices for a creamy drink with satisfying texture. Whether you make it as an easy pumpkin spice protein smoothie before work or serve it as a fall breakfast smoothie for the family, this recipe earns a permanent place in the autumn rotation.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Course: Drinks

Cuisine: American

Calories: 213

Ingredients Equipment Method Notes

Ingredients

  

• 1 frozen banana
• 1/2 cup (120g) vanilla Greek yogurt*
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice*
• 1/2 cup (120ml) milk (dairy or nondairy)
• 2 Tablespoons (42g/30ml) pure maple syrup
• 2/3 cup (150g) pumpkin puree
• 1 cup ice cubes

Equipment

• Blender
• Measuring cups
• Tall glass

Method

 

1. Load the Blender

   You add the ingredients to the blender in the listed order. You place the liquid near the blades so the mixture moves easily.
2. Blend It Up

   You blend on high for at least three minutes or until the smoothie looks completely smooth. You stop and scrape the sides when needed.
3. Adjust the Texture

   You add more milk if the smoothie feels too thick. You add more ice if you want a thicker drink. You taste the smoothie and adjust the spices or maple syrup.

Recipe Notes

Yogurt:
Use 0% vanilla Greek yogurt, regular vanilla yogurt, or plain Greek yogurt.

Spices:
Use pumpkin pie spice or add a small pinch of nutmeg, cloves, ginger, and extra cinnamon to taste. You can also use 1/4 teaspoon homemade pumpkin pie spice.

Milk:
Unsweetened almond milk works well, but any dairy or non-dairy milk can be used.