Pumpkin Pie Smoothie
A thick, creamy smoothie that tastes like pumpkin pie in a glass. Frozen banana and canned pumpkin give it body, oat milk keeps it dairy-free, and cinnamon, nutmeg, ginger and maple deliver the classic spiced flavor.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 12 oz / 350 ml each)
Steps
Before you start
- Slice and freeze the bananas at least 4 hours ahead (or overnight) so the smoothie is thick and cold.
- Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Measure everything before you begin; blending takes under a minute.
Prep the glasses
- Set two 12 oz (350 ml) glasses on the counter.
- If you like, chill them in the freezer while you gather ingredients.
- Measure the pumpkin puree, oat milk, maple syrup, and spices.
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Ready when: All ingredients measured and within reach.
Load the blender
- Pour the oat milk into the blender first, then add the pumpkin puree, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt.
- Add the frozen banana slices last, on top.
- Add the ice now if using.
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Ready when: Liquids are on the bottom and frozen banana is on top.
Tip: Liquid on the bottom helps the blades catch the frozen fruit and prevents stalling.
Blend until smooth
- Start on low for 10 seconds, then increase to high and blend for 45–60 seconds.
- Stop and scrape down the sides once if bits of banana cling to the walls.
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Ready when: Completely smooth and thick, with no banana chunks or streaks of pumpkin, and it falls slowly from a spoon.
Tip: If the blades spin without pulling the mixture down, add 2 tablespoons (30 ml) oat milk and try again.
Taste and adjust
- Taste.
- Add up to 1 more teaspoon maple syrup if you want it sweeter, or a pinch more cinnamon for more spice.
- If too thick to pour, blend in 2–4 tablespoons (30–60 ml) more oat milk for 10 seconds.
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Ready when: Sweet, warmly spiced, and pourable but thick, like a milkshake.
Tip: Nutmeg is strong; add more only a tiny pinch at a time.
Pour and serve
- Divide the smoothie between the two glasses, about 12 oz (350 ml) each.
- Serve right away with a wide straw or spoon, and dust with a little extra cinnamon if desired.
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Ready when: Smoothie is cold and thick, holding a soft mound when spooned.
Tip: Drink within 15 minutes for the best texture, as it thins as it warms.
Good to know
Tips
- Frozen banana is the key to a thick, frosty smoothie without watering it down with ice.
- Chill the canned pumpkin in the fridge beforehand so the smoothie is colder.
- For a protein boost, add 1 scoop vanilla protein powder or ¼ cup (60 g) Greek yogurt and an extra splash of oat milk.
- A tiny pinch of salt rounds out the sweetness and makes the spices taste brighter.
Make ahead
"Freeze the banana slices up to 3 months ahead. For grab-and-blend packs, portion the banana and pumpkin into freezer bags and freeze up to 1 month; add the oat milk, syrup and spices when blending."
Storage & reheating
"Best fresh. Refrigerate in a sealed jar filled to the top for up to 24 hours; shake or re-blend before drinking as it will separate. Freeze in ice cube trays or a freezer-safe container for up to 1 month, then thaw in the fridge for a few hours or re-blend with a splash of oat milk. Not suitable for room-temperature storage beyond 30 minutes."
Substitutions
- oat milk → Dairy milk, almond milk, or soy milk. Use the same amount; soy gives extra protein, and almond milk makes it slightly thinner.
- pure maple syrup → Honey or 2 pitted Medjool dates. Honey is not vegan. If using dates, blend a little longer for a smooth texture.
- ground cinnamon → 1¼ teaspoons pumpkin pie spice (in place of cinnamon, ginger and nutmeg). A convenient shortcut that gives a similar flavor.
- plain pumpkin puree → Cooked, cooled and pureed butternut squash or sweet potato. Flavor is slightly sweeter and a little less earthy; reduce maple by 1 teaspoon if needed.