I made this pumpkin smoothie in my pajamas one chilly morning. Coffee in one hand, blender in the other. Five minutes later—pumpkin pie in a glass. No oven. No mess. Just pure fall flavor.
Table of Contents
Why You’ll Love This Pumpkin Smoothie
It tastes like dessert. Feels like breakfast.
Creamy texture. Warm spice.
High-protein fuel that keeps you full.
I sip mine with keto-friendly pumpkin granola topping. Crunchy. Sweet. Perfect together.
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Pumpkin Smoothie – Creamy, Cozy, and Ready in 5 Minutes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Snack
- Method: Blended, No-cook
- Cuisine: American
Description
Creamy pumpkin pie vibes in 5 minutes. High-protein, cozy spice, and super smooth. Perfect breakfast or snack.
Ingredients
2 medium frozen bananas
1 cup pumpkin puree (not pumpkin pie filling)
2 scoops plant-based vanilla protein powder
2 tsp pumpkin pie spice
2 tsp pure maple syrup (optional)
2–3 cups milk of choice (almond, oat, soy, or dairy)
Optional toppings: pumpkin seeds, keto pumpkin granola, cinnamon
Instructions
1. Add pumpkin, bananas, protein powder, spice, maple syrup, and 2 cups milk to blender.
2. Blend on high until smooth and creamy.
3. Adjust: add milk to thin; add spice or maple to taste.
4. Pour into 2 glasses. Top with granola or pumpkin seeds. Serve immediately.
Notes
Vegan: use plant milk and plant protein.
Banana-free: swap 1 cup frozen cauliflower.
Less sweet: skip maple syrup or use half.
Extra protein: add 1 tbsp almond butter or 1 tbsp hemp seeds.
Gluten-free: choose certified GF protein powder.
Make-ahead: refrigerate up to 24 hours in a sealed jar; shake before drinking.
Great with keto-friendly pumpkin granola or spiced pumpkin butter from Ketoatmeal.
Nutrition
- Serving Size: 1 of 2
- Calories: 321
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 23 g
- Cholesterol: 0 mg
Ingredients You’ll Need
One fall afternoon, I had leftover pumpkin from my spiced pumpkin butter. Into the blender it went. Game changer.
- Pumpkin puree – No pie filling.
- Frozen banana – Smooth and sweet.
- Milk of choice – Almond, oat, dairy.
- Pumpkin pie spice – Instant autumn.
- Maple syrup – Optional boost.
- Vanilla protein powder – Satiety hero.
Ingredient Swaps & Tips
Out of bananas? Try frozen cauliflower. Creamy. Low sugar.
Want richer flavor? Add cream from my pumpkin icebox cake.
Skip maple syrup if your protein powder is sweetened.
How to Make a Pumpkin Smoothie
I once made this before a road trip. Kept it in a thermos. Cold and perfect hours later.
- Add pumpkin, banana, powder, spice, syrup, and milk to blender.
- Blend until creamy. Add milk for thinner texture.
- Taste. Adjust spice or sweetness.
- Pour. Top with granola or seeds.
Recommended Equipment
I learned the hard way—old blenders leave pumpkin bits. Use a high-speed blender. Vitamix or NutriBullet work great. Frozen fruit blends smoother if thawed for 5 minutes.
Is This Pumpkin Smoothie Healthy?
When I went keto, I missed my coffeehouse pumpkin drinks. This smoothie fixed it.
Packed with vitamin A, fiber, and potassium.
Protein powder adds staying power.
Vegan and gluten-free friendly.
FAQs About Pumpkin Smoothies
Can I make this ahead of time?
Yes. Store in jar overnight. Shake before drinking. I do this for early hikes.
How do I make it more filling?
Add oats or almond butter. I pair with pumpkin butter toast.
Can I use fresh pumpkin?
Yes. Roast and mash first. Softer flavor. Same creaminess.
For a no-bake treat, try my pumpkin icebox cake. For spreadable fall joy, make spiced pumpkin butter.