Pumpkin Gingerbread Smoothie

DF GF V VG

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

Two pumpkin gingerbread smoothies on a wood board topped with whipped cream.

Pumpkin Gingerbread Smoothie Ingredients:

  • banana
  • pumpkin puree
  • unsweetened vanilla almond milk
  • blackstrap molasses
  • apple cider vinegar
  • chia seeds
  • fresh ginger (ground ginger will work too)
  • vanilla extract
  • ground cinnamon, nutmeg and ground cloves
  • pecans pieces (optional)

Molasses, almond milk, pumpkin, chia seeds, spices, ginger root, banana and pecans on a table in bowls measured out.

Ginger 101

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 other 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. Ginger is also great to help with morning sickness during pregnancy. I lived for anything ginger while I was pregnant with Liv.

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.

Bird's eye view photo of two pumpkin gingerbread smoothies topped with whipped cream and cinnamon. The smoothies are on a wooden board with spices, ginger, pumpkin and nuts are on the board.

A Naturally Sweetened Smoothie

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.

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! 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.

Two glasses of pumpkin gingerbread smoothies topped with whipped cream and a sprinkle of cinnamon.

More Pumpkin Recipes

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. 

Pumpkin Gingerbread Smoothie

5 from 17 votes
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.
Two pumpkin gingerbread smoothies on a wood board topped with whipped cream.
Prep Time 5 minutes
Servings 1 smoothie

Ingredients

  • 1/2 frozen banana
  • 1/2 cup canned pumpkin or homemade 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
  • 3-4 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)

Instructions
 

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

Nutrition

Serving: 1smoothie Calories: 270kcal Carbohydrates: 44g Protein: 5g Fat: 10g Saturated Fat: 1g Polyunsaturated Fat: 3g Sodium: 249mg Fiber: 8g Sugar: 12g
Course: Smoothie
Cuisine: American
Keyword: pumpkin gingerbread smoothie

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    50 comments
    1. Taylor Byers
      June 29, 2021 AT 11:42 am

      5 stars
      Fall, winter, spring, or summer! This smoothie can be made at any time of the year and still be as DELICIOUS as ever!! I love the combination of the pumpkin and gingerbread. Such a great smoothie, will definitely make again.

    2. Amy b
      June 27, 2021 AT 12:08 pm

      5 stars
      Oh man!!! I found my new favorite smoothie for the fall!!! This so yummy!!! So much flavor!!!!

      1. Brittany Mullins
        June 28, 2021 AT 12:04 pm

        Woo!! Love hearing this, Amy!! So glad this smoothie was a hit. Thanks for the review 🙂

    3. Sarah
      June 12, 2021 AT 1:23 pm

      5 stars
      This smoothie is great and definitely throws a punch from the ginger! So good, especially when you’re feeling all the pumpkin vibes!

      1. Brittany Mullins
        June 14, 2021 AT 12:03 pm

        I’m so glad this smoothie has been a hit, Sarah! Thanks for the review. I really appreciate it!

    4. Lorna
      January 13, 2021 AT 10:34 am

      5 stars
      Wow, a smoothie with kick! Perfect gingerbread flavour to get you going on a winter morning. love the molasses flavour and was lovely and thick. Great way to use the leftover pumpkin from muffins, too!

      1. Brittany Mullins
        January 13, 2021 AT 2:26 pm

        So glad you loved this smoothie, Lorna. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Liz Perreault
      December 23, 2020 AT 10:34 am

      5 stars
      It’s a great alternative to the green smoothies I usually make. Its spice and creaminess works well these cold winter months. I didn’t have almond milk and use whole milk instead. Such a wonderful breakfast!

      1. Brittany Mullins
        December 23, 2020 AT 3:43 pm

        So glad you loved this smoothie, Liz!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

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