Pumpkin Smoothie Recipe

Made with oat milk, yogurt, brown sugar, autumn spices, and real pumpkin purée, this pumpkin smoothie recipe is simple to prepare, and only takes about five minutes from start to finish. It’s creamy and spicy and tastes just like a slice of pie—except you can sip it through a straw, and don’t even need to turn on the oven. Plus, it’s easily made vegan and dairy free with a few simple substitutions.

Pumpkin Smoothie Ingredients

• Oat Milk – I used the Oatly Barista Edition. You can also substitute another plant milk such as coconut or almond. Dairy milk will also work if you aren’t concerned with making the smoothie dairy-free.
• Yogurt – Choose a plain yogurt, or plain Greek yogurt, rather than a sweetened or flavored variety.
• Pumpkin Purée – You’ll need real pumpkin purée, not pumpkin pie filling. If you have some left over, save it to make my pumpkin oatmeal balls, pumpkin hand pies, pumpkin spice caramels, or a bowl of pumpkin dip.
• Dark Brown Sugar – I used dark brown sugar to sweeten my smoothie, because it echoes the sweetener in a slice of pumpkin pie. You can use Demerara sugar, or replace it with your favorite liquid sweetener instead.

• Almond Butter – I like almond butter, but cashew butter will add the same creamy texture. I don’t recommend using peanut butter, as it will alter the taste of the smoothie. (For a nut-free alternative, see my suggestions below.)
• Ginger – You’ll need about 2 teaspoons of peeled, finely chopped fresh ginger. Use fresh ginger this recipe, not ground. Flavor-wise, ground ginger simply can’t compete with the real thing. You can also experiment with adding bits of homemade candied ginger, either in the smoothie itself or as a garnish.
• Vanilla Bean Paste – Use vanilla bean paste, or good-quality extract, not a cheap supermarket flavoring. You can also up the “pumpkin pie” factor by adding a small amount of pumpkin spice flavoring.
• Spices – You’ll need ground cinnamon, ground nutmeg, and ground cloves. After mixing up the smoothie, taste and adjust the spices to suit your preferences. And make sure your spices are fresh within the past year; old dried herbs and ground spices lack flavor, so the won’t add much of anything to the finished smoothie.

Substitution Suggestions

• To make it gluten free – Double-check your oat milk. (In the US, Oatly does not contain gluten, but in Europe and Asia the product is not certified gluten free.) Or, substitute almond milk or coconut milk instead.
• To make it dairy free and vegan – Choose a vegan yogurt, such as one made with coconut or soy milk.
• To make it nut free – Replace the almond butter with sunflower butter.

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Pumpkin Smoothie Recipe

Recipe by becky

• Total Time5 minutes
• YieldAbout 500 milliliters (1 large portion, or 2 small portions) 1x

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A pumpkin smoothie recipe made with oat milk, yogurt, brown sugar, autumn spices, and real pumpkin purée.

Ingredients

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240 milliliters oat milk (1 cup)
150 grams plain Greek yogurt (5.3-ounce container)
120 grams pumpkin purée (1/2 cup)
15 grams dark brown sugar (1 tablespoon, packed), or to taste
20 grams almond butter (1 tablespoon)
6 grams fresh ginger, peeled and finely chopped (about 2 teaspoons)
1/2 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground cloves

To garnish: Coconut whipped cream, ground cinnamon, chopped almonds or pecans

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Instructions

In a high-speed blender or the bowl of a food processor, combine oat milk, yogurt, pumpkin purée, dark brown sugar, almond butter, ginger, vanilla bean paste, and spices.

Blend on high speed for 30 seconds. Stir and blend again. Continue blending until smooth.

Adjust sweetener and spices to taste.

Pour into a glass. Serve immediately.

 

Equipment

almond butter

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oat milk

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pumpkin purée

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• Prep Time: 5 minutes
• Category: Breakfast
• Method: Blender
• Cuisine: Breakfast

Serving Ideas

I love this pumpkin pie smoothie recipe because you can drink it plain for breakfast, or dress it up for a special treat or a milkshake-like dessert. To make your pumpkin pie smoothie extra-fancy, try whipped cream, or coconut whipped cream for a dairy-free alternative; a dusting of ground cinnamon, ground nutmeg, or homemade pumpkin pie spice; a whole cinnamon stick (it acts as a stirrer, and adds an extra touch of cinnamon flavor!); chopped pecans, roasted pumpkin seeds, maple pecans, or crushed ginger snaps; or a drizzle of homemade caramel sauce and bits of homemade candied ginger.

I also found these orange-and-white-striped straws, which would be super fun if you’re serving a batch of pumpkin smoothies to a breakfast or brunch crowd. Try serving in a mason jar, along with a swirl of whipped cream!

Make-Ahead and Storage Suggestions

This smoothie recipe only takes about five minutes to prepare. Because it’s at its creamiest right after blending, I suggest waiting until you’re ready to enjoy to whip up your pumpkin pie smoothie.

Other Pumpkin Recipes You Might Enjoy

Pumpkin Hand Pies
Spiced Pumpkin Butter
Pumpkin Spice Caramels
Pumpkin Seed Brittle
Pumpkin Dip

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!