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Made with oat milk, yogurt, brown sugar, autumn spices, and real pumpkin purée, this pumpkin smoothie is like having a slice of pumpkin pie for breakfast! Easily made vegan and dairy free with a few simple substitutions.
What Inspired This Pumpkin Smoothie Recipe?
In recent months, I’ve been on something of a pumpkin-themed recipe kick. I’ve been busy developing new pumpkin recipes (both for clients and for this blog) as well as re-testing some of my older recipes, like my pumpkin spice caramels and my pumpkin cream cheese cookies. After all of this testing, I found myself with some leftover canned pumpkin. This stuff is neither cheap nor easy to come by here in the UK, so I didn’t want it to go to waste.
Although I love using pumpkin in baked goods (these chocolate chip pumpkin muffins are a recent favorite), sometimes it’s nice to work the same flavor profile and ingredients into a little lighter, healthier recipe which requires slightly less time and effort than baking a whole pie or a batch of cookies. Enter the pumpkin pie smoothie.
This pumpkin smoothie recipe is super 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, unlike traditional pumpkin pie, this smoothie offers an added protein boost from the almond butter. It’s also easy to make dairy-free, gluten-free, nut-free, and vegan with a few simple substitutions.
Pumpkin Smoothie Ingredients
To whip up this pumpkin pie smoothie recipe, you’ll need to gather the following 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.
- 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.
- Dark Brown Sugar – To sweeten the smoothie. You can also choose another sweetener, such as honey, agave nectar, or date syrup 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, it just can’t compete with the real thing.
- Vanilla Bean Paste – Use vanilla bean paste, or good-quality extract (not 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.
Making a Dairy Free and Vegan Pumpkin Smoothie
It’s easy to adjust this recipe to fit various dietary requirements, such as gluten free, dairy free, nut free, or even vegan.
- 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.) If you can’t find oat milk without gluten, you can substitute almond milk or coconut milk instead.
- To make it dairy free and vegan: Instead of plain yogurt, choose a vegan yogurt, such as one prepared with coconut milk or soy milk.
- To make it nut free: Replace the almond butter with sunflower butter.
Serving and Garnishing Your Pumpkin Pie Smoothie
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 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, or crushed ginger snap cookies
- A drizzle of homemade caramel sauce and pieces of 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
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!
Pumpkin Smoothie Recipe
- Total Time: 5 minutes
- Yield: About 500 milliliters (1 large portion, or 2 small portions) 1x
Description
A pumpkin smoothie recipe made with oat milk, yogurt, brown sugar, autumn spices, and real pumpkin purée.
Ingredients
240 milliliters oat milk (1 cup)
125 grams plain yogurt (1/2 cup)
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
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.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: Breakfast