Healthy Pumpkin Pie Smoothie

Healthy Pumpkin Smoothie that tastes like classic pumpkin pie in a glass! Naturally sweetened and packed with fiber. This tasty drink makes an amazing fall breakfast or nourishing snack. I love it with a little whipped cream and extra cinnamon!

I made a pumpkin pie last year and it was...just okay.

Like, not the best pie I've ever laid mouth on. I shall attempt to master a pumpkin pie again this year when Thanksgiving rolls around but in the interim, we mustn't be without pumpkin!

Enter my celeb status pumpkin pie smoothie, the best way to use up pumpkin after baking Almond Flour Pumpkin Bread and Healthy Pumpkin Bars. *Slow clap.*

I admit, my healthy smoothie recipes attracts people from near and far to our restaurants each autumn, so much so that we almost started pumpkin early this year. Almost!

Ingredients

This insanely creamy smoothie is just begging to be your breakfast, snack, or dessert. I don't even wait till fall starts to make this recipe! I always have pumpkin puree adorning my pantry for when the craving strikes.

• Pumpkin: Good old caned pumpkin puree is perfection here, not pumpkin pie filling.
• Frozen banana: For creaminess and thicccckkk texture. If you only have fresh banana, you can use that and add a few ice cubes.
• Medjool dates: To natural sweeten the smoothie and add yummy caramel notes. You could also do 1-2 tbsp pure maple syrup.
• Non dairy milk: I like unsweetened vanilla almond but oat, soy, cashew or whatever you have on hand would be delightful.
• Almond butter: This adds creaminess, richness, and smooth mouthful. Fat is your friend! A handful of walnuts, pecans, or cashews would also be great here.
• Pumpkin pie spice: Because it's so easy! You could sub ¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, nutmeg, or a pinch of any of those. Whatever you have, it'll taste delish.

Let's make it! (step by step)

All you need is five minutes and a blender to get cozy, dears. As a dietitian, I love how healthy pumpkin is--packed with fiber and Vitamin A. Delish!

1. Place pumpkin, banana, almond butter, dates, spice, and almond milk in a blender. I love my Nutribullet!
2. Blend until smooth and creamy. Pour into a glass, top with whipped cream, and serve.

What to do with leftover pumpkin

I have tons of healthy pumpkin recipes on the blog that call for part of a can of pumpkin, so you have plenty of options here to put it to good use.

• Use it in Pumpkin Baked Oatmeal, Vegan Pumpkin Muffins, No Bake Pumpkin Cookies, or Pumpkin Walnut Burgers
• Stir it into oatmeal with cinnamon and a splash of maple syrup
• Freeze it in an ice cube tray for future smoothies or recipes

Fun flavor variations

Lookin' to spice it up? I've got a few tricks up my sleeve. Lately subbing in some coffee (or cold brew) is my go-to. Anyone else?

• Pumpkin spice latte: Sub brewed, chilled coffee for half or all the liquid. You could also add a splash of cold brew!
• Higher protein + lower sugar: Omit dates and add 1 scoop of chocolate protein powder. You could also swap the banana for frozen cauliflower!
• Green pumpkin pie: Make your body SING with a handful of baby spinach.

Topping ideas

IT'S WHIPPED CREAM SEASON!

• Coco whip: store bought or make your own by whipping full fat coconut milk!
• Granola: I love the crunch of sweet and salty.
• Cereal: Again...crunch is everything. Nature' Path Heritage Flakes are my fave right now.
• Nut butter drizzle: Mmmmm a swirl of almond butter on top is so fab.

More amazing smoothie recipes

• Tart Cherry Chocolate Smoothie
• Strawberry Pineapple Smoothie
• Chocolate PB Zucchini Smoothie
• Pumpkin Pie Smoothie Bowl

Grab your chunky knit sweater and slurrrrrppppp!

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Photos by The Nutritious Kitchen.