This creamy healthy pumpkin pie smoothie requires only six ingredients and tastes like liquid pumpkin pie. It’s vegan, gluten-free and surprisingly healthy! 

Pumpkin pie smoothie in a glass with a metal straw.

Happy Monday! Fall is only three days away and the weather is getting cooler here in Richmond so I think it’s about time to break out the canned pumpkin. Have you done it yet?!?

I actually opened my first can last month. It was mostly because I wanted to test out some recipes, but also because I love all things pumpkin and could eat it at any time of the year. That said, I do hate the way we rush seasons and holidays so I waited a while before posting any pumpkin recipes here on EBF this year.

Anyhow, this smoothie is the perfect pumpkin recipe to start with — it’s great for days where you’re craving fall flavors, but the weather is still warm enough to enjoy drinking a cold smoothie.

Pumpkin pie smoothie in a glass with a metal straw.

I used my original pumpkin smoothie recipe as a guide, but switched things up a bit. I added dates to sweeten it, canned coconut milk to make it extra creamy and few hemp seeds to add a little protein. The end result is a luscious pumpkin pie smoothie that tastes like creamy pumpkin pie filling. It’s absolutely delicious, vegan and gluten-free. I hope you all like it as much as Isaac and I do. Happy (almost) fall!

Pumpkin pie smoothie in a glass with a metal straw.

If you make this pumpkin pie smoothie be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Pumpkin Pie Smoothie


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

Description

This creamy healthy pumpkin pie smoothie requires only six ingredients and tastes like liquid pumpkin pie. It’s vegan, gluten-free and surprisingly healthy!


Scale

Ingredients

  • 1/2 cup canned coconut milk (regular or lite)
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2 pitted medjool dates
  • 1 Tablespoon hemp seeds
  • 34 cubes of ice

Instructions

  1. Combine all ingredients in a high powered blender. Process until smooth. Pour into a glass and enjoy.

  • Category: Breakfast/Snack
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 301
  • Sugar: 36 g
  • Fat: 7 g
  • Carbohydrates: 50 g
  • Fiber: 8 g
  • Protein: 5 g

Keywords: pumpkin pie smoothie, pumpkin smoothie, pumpkin, pumpkin pie, smoothie, fall food, vegan, gluten free

PS — I’m headed to Charlotte, North Carolina today for the Dole FRESH Fest. I’ll be posting plenty of Instagram picts and snaps (username: eatingbirdfood) so be sure to follow along if you’re interested in seeing what I’m up to. 🙂

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    18 comments
  1. Even though fall and the festive season is technically over. I am SO into this idea! Why not extend it a little bit longer in smoothie form 🙂 YUM!

  2. I have not busted out the pumpkin yet, but this is making me want to. The air is getting crisp and the temperature is dropping. It might be time to open my first can of pumpkin.

  3. Ooooh this looks so delicious. I’m a huge fan of pumpkin, but over here pumpkin isn’t really popular (and pumpkin spice is nowhere to be found) So I’ll have to make my own pumpkin spice. I do have one question, is the canned pumpkin raw or cooked? They don’t sell canned pumpkin over.

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