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This easy vegan pumpkin smoothie tastes just like pumpkin pie in a glass! It takes 4 simple ingredients and 5 minutes, with no added sugar, so it’s a perfect fall breakfast or snack. Have extra puree? Try one of my easy vegan canned pumpkin recipes.
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This pumpkin pie smoothie tastes like easy vegan pumpkin pie filling, but it’s faster to make and completely drinkable! Pumpkin puree, frozen bananas, a little plant-based milk, and warm spices blend into a thick, creamy smoothie that’s dairy-free and gluten-free.
Quick Glance
- Recipe Name: Vegan Pumpkin Smoothie (Pumpkin Pie Smoothie)
- Why You’ll Love It: It tastes like pumpkin pie, with no added sugar and only 4 ingredients.
- Time and Difficulty: 5 minutes, easy.
- Main Ingredients: Frozen bananas, pumpkin puree, plant-based milk, and pumpkin pie spice.
- Method: Add everything to a blender and blend until smooth.
- Texture and Flavor: Thick, creamy, and warmly spiced, like a pumpkin pie milkshake.
- Quick Tip: Use ripe frozen bananas for the thickest, sweetest smoothie.
Table of Contents
What Makes This Vegan Pumpkin Smoothie So Good
Whether you’re using up leftover pumpkin puree or just need a pumpkin fix, this smoothie is a tasty alternative to a vegan pumpkin spice latte. It’s made with wholesome ingredients, and pumpkin adds fiber, antioxidants, and vitamins.
- Just 4 ingredients: Pumpkin puree, frozen bananas, plant-based milk, and pumpkin pie spice.
- No added sugar: Ripe bananas make it naturally sweet.
- Ready in 5 minutes: Everything goes into the blender at once.
- Thick and creamy: Frozen bananas give it a soft-serve texture, no ice needed.
- Easy to customize: Add protein powder, oats, nut butter, or a shot of espresso.
- Reader favorite: It has a 4.93-star rating, and readers love it with a little espresso powder.
You might also like my sweet potato smoothie, spiced persimmon smoothie, breakfast coffee smoothie, or chocolate peanut butter banana smoothie. Prefer a make-ahead breakfast? Try these pumpkin pie overnight oats.
Vegan Pumpkin Smoothie Ingredients
You only need 4 simple ingredients. You’ll find the full amounts in the recipe card below.
- Frozen bananas: Use very ripe bananas for natural sweetness and freeze them for a thick, creamy texture. Here’s how to freeze bananas. Fresh bananas work too, but the smoothie will be thinner.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Homemade puree works too.
- Plant-based milk: Any variety works, like almond, oat, or soy. Canned coconut milk makes a richer smoothie.
- Pumpkin pie spice: Use store-bought or my homemade pumpkin pie spice, or a mix of cinnamon, nutmeg, ginger, and cloves.
Recipe Variations
Here are a few ways to switch up this pumpkin banana smoothie:
- Vanilla extract: For a warm, dessert-like flavor.
- Espresso: Add a shot of espresso or a little espresso powder for a pumpkin spice latte vibe. Readers love this one!
- Molasses: A tiny bit adds a deep, gingerbread-like flavor.
- Turmeric: Add a pinch, plus a pinch of black pepper.
- Orange zest: Just a little for a fresh citrus note.
- Sweetener: Add maple syrup, coconut sugar, brown sugar, or 1 or 2 Medjool dates if you like it sweeter.
- Oats: Add old-fashioned rolled oats to make it heartier and more filling.
- Nut butter: Add 1 or 2 Tablespoons of sunflower seed, peanut, cashew, or almond butter for richness and healthy fats.
- Seeds: Add 1 Tablespoon of flax, chia, or hemp seeds for extra fiber and protein.
- Protein powder: Add a scoop of plain or vanilla vegan protein powder, with a splash more plant-based milk.
- Smoothie bowl: Use less plant-based milk, pour it into a bowl, and add your favorite toppings.
How to Make a Pumpkin Smoothie
This pumpkin pie smoothie comes together in two quick steps. You’ll find the detailed instructions in the recipe card below.
Step 1: Add everything to the blender. Add the plant-based milk, pumpkin puree, pumpkin pie spice, and frozen bananas to a blender.
Step 2: Blend and adjust. Blend until smooth and creamy. Taste and adjust the spice or add a little sweetener if you like.
PRO TIP: Add the liquid first and the frozen bananas last. They blend more easily, so you need less extra milk.
Topping options: Try vegan whipped cream, crushed graham crackers, this easy peanut butter granola, toasted nuts, or a drizzle of vegan date caramel sauce.
Toni’s Recipe Tips
- Use super ripe bananas: They’re naturally sweet, so you won’t need any added sugar.
- Use a high-speed blender: It makes the smoothest, creamiest texture.
- Adjust the consistency: For a thicker smoothie or smoothie bowl, use less plant-based milk. For a thinner smoothie, add more.
- Taste and adjust: Add more spice or a little sweetener to your liking.
- Freeze your leftover puree: Freeze extra pumpkin puree in an ice cube tray, then add a few cubes to your next smoothie.
Make Ahead and Storage
- Smoothie packs: Add the sliced bananas, pumpkin puree, and spice to a freezer bag and freeze. When you want a smoothie, add the milk and blend.
- Fridge: Smoothies made with frozen ingredients are best right away. A smoothie made with fresh bananas keeps in a sealed jar in the fridge for up to a day.
- Freezer: Freeze leftover smoothie in a Stasher bag or ice cube tray for up to 3 months. Re-blend from frozen with a splash of plant-based milk.
Vegan Pumpkin Smoothie FAQs
I haven’t tested a banana-free version yet. The frozen bananas give this smoothie its thick texture and most of its sweetness, so if you try it without them, you’ll likely need something frozen for thickness and a little maple syrup or a Medjool date for sweetness.
No, fresh bananas work too, but the smoothie won’t be as thick. Add a few ice cubes or frozen pumpkin puree cubes to thicken it.
Yes. Canned pumpkin puree is already cooked, so you can blend it right in. If you don’t love the canned taste, simmer it for a few minutes and let it cool first.
Add a scoop of plain or vanilla vegan protein powder and a splash more plant-based milk. Nut butter and hemp seeds also make it more filling.
Freeze it in an ice cube tray for future smoothies, or stir it into oatmeal, pancakes, muffins, or pasta sauce.
More Vegan Pumpkin Breakfasts
Vegan Breakfasts
Easy Pumpkin Oatmeal
Vegan Breakfasts
Maple Pumpkin Granola
Vegan Breakfasts
Easy Vegan Pumpkin Pancakes
Vegan Breakfasts
Vegan Pumpkin Waffles
If you tried this vegan pumpkin smoothie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Pumpkin Smoothie
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Video
Ingredients
- 2 (about 240 g) frozen ripe bananas sliced before freezing
- ¼ cup (60 g) pumpkin puree not pumpkin pie filling
- ½ cup (120 ml) plant-based milk like almond, oat, or soy, plus more as needed
- ¼ teaspoon (1 ml) pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves
Instructions
- Add the plant-based milk, pumpkin puree, and pumpkin pie spice to a blender, then add the frozen bananas on top.
- Blend until smooth and creamy, adding a splash more plant-based milk if needed.
- Taste and adjust the spice, or add a little maple syrup if you like it sweeter. Serve right away.
Notes
- Use very ripe bananas for the sweetest smoothie. Here’s how to freeze bananas.
- Add the liquid first and the frozen bananas last so everything blends more easily.
- For a thicker smoothie or smoothie bowl, use less plant-based milk. For a thinner smoothie, add more.
- Add a scoop of vegan protein powder, 1 Tablespoon of nut butter, or a little espresso powder if you like.
- Smoothies made with frozen bananas are best enjoyed right away. Freeze leftovers in an ice cube tray and re-blend with a splash of milk.
I’m senior of seniors, recently had all teeth in one palate removed and must live on soft/liquid for 5-7 weeks.
Discovered your receipt pumpkin smoothie. Sounded good. Did not have all 5 spices, used one banana not frozen, 1% milk 1/2 cup, 1/4 cup Flax seed flour; which I wanted to use up plus it added more protein, Iron, calcium, and Potassium, and little over 1/4 cup canned pumpkin .
Blended in small blender, chilled in Fridge and it was good and filling; At 87, one can lose teeth yet still eat well. Looking forward to 90s.
So glad you enjoyed this smoothie 🙂 Wishing you a speedy recovery and lots of good eats ahead of you!
And what do I do with no bananas, frozen or otherwise, in the house? As such a basic concept/ingredient, is there even a way to substitute for it? Or will I have to wait several days for my Pumpkin Pie Smoothie, until I buy, bag, hide, and let a bunch ripen?
Hi Nicola! I haven’t tested a banana-free version yet. The frozen bananas give this smoothie its thickness and most of its sweetness, so if you try it without them, you’ll want something frozen for texture and a little maple syrup or a date for sweetness. Thanks!
We loved this. we added espresso powder definitely more pumpkin pie spice, and just a tiny bit of molasses for that extra Autumnal flavor. it was a winner!
Love the addition of the espresso powder! So glad you gave it a go!
Now that was very TASTY! I used a 1/2 tsp of pumpkin spice to zip it up. I also added a little espresso powder to it to give it that “PSL vibe.” Who needs Starbucks when we can have this?!!!!
Enjoy! 🙂
SOOOO good. I love pumpkin pie so I’ll be having this smoothie all year long.
Love it! It’s definitely a great way to enjoy it year round if you want to avoid baking on a summer day!