Dairy Free Gluten & Grain Free Nut Free Paleo Specific Carbohydrate Diet Vegan

Pumpkin Pie Smoothie

This smooth and creamy Pumpkin Pie Smoothie is perfect for autumn and tastes like pumpkin pie in a glass! It’s packed with warm spices, pumpkin puree, banana, nut butter and a hidden veggie. It takes just minutes to make and is great for breakfast on the go or a quick snack. This smoothie is Paleo, Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and Vegan!

This is the perfect quick and easy smoothie for Fall that tastes just like pumpkin pie in a glass. Adding pumpkin puree to a smoothie might sound strange, but it makes it really thick and creamy, without giving the smoothie a strong pumpkin taste. This recipes makes 2 servings, so I like to freeze any extra to enjoy later, and added bonus, if you blend the frozen portion straight out of the freezer, it has the consistency of ice cream.

Why you are going to love this Pumpkin Smoothie

All the pumpkin spice flavours: craving pumpkin spice but short on time? This smoothie really satisfies a craving and takes just minutes to make
Perfect for a busy morning: This smoothie is great for breakfast on the go. The recipe makes two servings, so you can freeze the extra portion and just throw it in the blender when you are in need of a quick snack.
It’s a great way to use up leftovers: Whenever baking with canned pumpkin puree, I find that I always end up with some leftovers. This is a great way to use it up!
Hidden veggies: I love sneaking vegetables into a smoothie because they are rarely detectable and it’s a great way to help you reach your daily 5 servings. The cauliflower makes the smoothie nice and thick and you would have absolutely no idea it’s there, I promise!

What you need to make this Pumpkin Pie Smoothie

Pumpkin Puree: For ease I like using canned pumpkin puree, but you could also use homemade. To make homemade pumpkin puree roast 1 small pumpkin which has been cut in half and innards removed on a baking sheet at 400ºF for 45 minutes. Spoon the cooked flesh into a food processor and blend until smooth.
Frozen Cauliflower: Both frozen cauliflower florets or frozen cauliflower florets can be used and really helps to thicken the smoothie. Plus you can sneak in an extra serving of veggies without even noticing!
Almond Milk: I prefer using unsweetened almond milk, but you can really use any nut milk that you prefer. Coconut milk can also be used in this smoothie, although it will give it a very thick almost ice cream like consistency.
Almond Butter: I prefer all natural unsweetened nut butter. I used almond butter because that’s what I had on hand, but hazelnut butter, peanut butter or cashew butter would all work too! If you wanted to make this smoothie really pumpkiny you could use pumpkin seed butter.
Honey: I find that this smoothie needs a touch of sweetness. You can use honey, or maple syrup to make it vegan, or any other sweetener that you prefer. If you are trying to cut back on sugar you can leave this out, the banana also helps to sweeten it.
The Spices: To get that pumpkin spice flavour I used a combination of cinnamon, nutmeg, ginger and cloves. You could alternatively use 1 teaspoon of store bought pumpkin spice.

Ways to modify this Pumpkin Smoothie recipe

If you are struggling to find pumpkin puree, you can substitute it with butternut squash. Roast a butternut squash in the oven at 400ºF for 30 minutes and then scoop out the inside and blend into a puree which you can add to the smoothie. Freeze any leftover puree for later use.
Add in a scoop of collagen or protein powder, my go to is Vital Proteins Collagen Peptides.
Swap the almond milk for coconut cream to make the smoothie extra thick and creamy.
Add in some fresh ginger in place of the ground spice for an extra gingery kick.

Here are a few more pumpkin recipes that you might enjoy…

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!