Health Boosting Pumpkin Gingerbread Smoothie

This pumpkin gingerbread smoothie tastes like your favorite holiday dessert, but is loaded with health-boosting ingredients like fresh ginger, blackstrap molasses, and chia seeds. Vegan and gluten-free.

Oh man, I think I may have found my new favorite cold weather smoothie.

Pumpkin Gingerbread Smoothie in a mason jar with pecan pieces and stainless steel straw.

It combines the flavors of two holiday desserts–pumpkin pie and gingerbread– and honestly, I think it might be one of my best smoothie recipes! Did I mention, it’s vegan, gluten free and packed with a ton of healthy ingredients?

Pumpkin Gingerbread Smoothie ingredients

Let’s talk about ginger for a minute because it’s pretty awesome! Not only is it an immune booster (much needed in the winter months when colds and viruses are rampant), but it’s also known for providing relief for an upset stomach, helping with digestion and providing anti-inflammatory compounds called gingerols to the body.

I’m also a big fan of the heat/spice it adds to things. A little goes a long way and it definitely gives this smoothie a kick.

Quick tip: I peel fresh ginger, put it in a freezer ziplock and freeze it. It lasts so much longer than in the fridge and it’s easy to grate with the microplane when frozen as well.

Pumpkin Gingerbread Smoothie in a mason jar with pecan pieces and stainless steel straw.

In addition to the ginger, I added blackstrap molasses to this smoothie. I don’t usually add additional sweeteners to my smoothies unless it’s stevia (fruit tends to make it sweet enough) but molasses is usually found in gingerbread and ginger cookies so it made sense to add it to this smoothie. Plus, blackstrap molasses, is one of the most nutritious types of molasses and it’s rich in iron, calcium and magnesium. You can find more about the benefits of blackstrap molasses here.

Pumpkin Gingerbread Smoothie in a mason jar with pecan pieces and stainless steel straw.

Of course, this smoothie has other health boosting ingredients too–from the pumpkin to the almond milk, apple cider vinegar, cinnamon and chia seeds. There’s just so much goodness in this smoothie!

Pumpkin Gingerbread Smoothie in a mason jar with pecan pieces and stainless steel straw, almondmilk container in background.

But enough about the nutritional benefits, the fact of the matter is that it’s absolutely delicious. If you like ginger and pumpkin, it’s a must-make this winter. Trust me on this one.

Pumpkin Gingerbread Smoothie in a mason jar with pecan pieces and stainless steel straw.

If you make this pumpkin gingerbread smoothie, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Pumpkin Gingerbread Smoothie


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie

Description

This pumpkin gingerbread smoothie tastes like your favorite holiday dessert, but is loaded with health-boosting ingredients like fresh ginger, blackstrap molasses, and chia seeds. Vegan and gluten-free.


Ingredients

  • 1/2 frozen banana
  • 1/2 cup pumpkin puree
  • 11/4 cup Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon blackstrap molasses
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh ginger (ground ginger will work too)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • 34 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)

Instructions

  1. Place all ingredients in a high-powered blender, blend until smooth. Pour into a glass, sprinkle with pecan pieces and enjoy.

  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1 smoothie
  • Calories: 275
  • Sugar: 12g
  • Fat: 10g
  • Carbohydrates: 43g
  • Fiber: 9g
  • Protein: 6g

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    23 comments
  1. There I go again, this looks and sounds yummy and I am going to try it. I’m wondering what the nutritional values are like fats, carbs, proteins, etc.

  2. This sounds fabulous and I can’t wait to make it for my family! Thank you for sharing it! I noticed there was an ingredient missing in the list above:

    •1 Tablespoon blackstrap molasses
    •1 teaspoon
    •1 teaspoon chia seeds

    Is the “1 teaspoon” supposed to be the Bragg’s Apple Cider Vinegar, by chance?

  3. This looks so good – and I happen to have all the ingredients all ready… One question – do you make your pumpkin puree or is it canned? There is no such thing as canned pumpkin puree here in Australia, so just wondering 🙂 I have some leftover roast pumpkin from dinner last night though thats just waiting to me made into this smoothie 🙂

  4. I just had a huge hand-slapping head moment: WHY have I never thought about freezing peeled ginger before? I hate throwing away unused, wrinkly ginger and now I don’t have to! Thank you for the tip. Also, this smoothie looks amazing. My husband likes pumpkin too, so I bet I could even get him to drink it. And I have all the ingredients on hand! All-around thankful I read this post. 🙂

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