Easy Pumpkin Pie Smoothie – Sally’s Baking

Readers have called this wholesome smoothie “drinkable pumpkin pie!” This creamy pumpkin pie smoothie comes together quickly in your blender, and combines some favorite fall flavors like pumpkin, maple, cinnamon, and pumpkin pie spice.

I originally published this recipe in 2014 and have since added new photos and more success tips.

One reader, Kara, commented: “The perfect pumpkin smoothie recipe! We have been using this for years now and we never tire of it! A definite kid favorite! I love that it packs a healthy dose of protein and some pumpkin for a serving of veggies. ★★★★★“

One reader, Steph, commented: “This recipe is amazing. Tastes like a decadent dessert but healthier! I add a scoop of vanilla protein powder to increase the protein but even without the extra vanilla flavor, this smoothie is a home run. ★★★★★“

Tell Me About This Pumpkin Pie Smoothie

• Texture: This is an undoubtedly creamy smoothie with an extra thick and satisfying consistency thanks to the Greek yogurt and banana.
• Flavor: Drinkable pumpkin pie, if you will. You have pumpkin, pumpkin pie spice, cinnamon, and pure maple syrup, plus a hint of vanilla if you use vanilla yogurt.
• Ease: Super simple! Place all ingredients in a blender and blend until smooth.

Choosing the Right Ingredients

For this pumpkin smoothie, you will combine a few favorites from fall’s bounty of flavors. But before those go into the blender, make sure you have a frozen banana on hand because it will be the base of the smoothie recipe. 

1. Frozen Banana: There isn’t much frozen banana, just enough to give the pumpkin smoothie its unparalleled creamy base. I use it in this green smoothie and chocolate peanut butter protein smoothie too. Underneath all the pumpkin, maple, spice, and cinnamon, the banana flavor is barely there. If you need a smoothie recipe without banana, my berry smoothie without bananas fits the bill.
2. Pumpkin: Use 100% pure pumpkin puree in this smoothie—not the can labeled “pumpkin pie filling.” If you have extra to use up, here are recipes to make with leftover pumpkin puree. If pumpkin drinks are your thing, I definitely recommend making a batch of homemade pumpkin coffee creamer to enjoy with your morning coffee.
3. Real maple syrup: For best taste, use pure maple syrup, not the one labeled “breakfast syrup” or “pancake syrup.”
4. Yogurt: We usually use vanilla Greek yogurt in this recipe. Feel free to use regular (non-Greek) vanilla or plain Greek yogurt instead. Any fat content works, from nonfat to whole.
5. Spices: Instead of prepared pumpkin pie spice, try adding nutmeg, cloves, ginger, and/or more cinnamon to taste. You can use homemade pumpkin pie spice here, too.
6. Milk: We usually use nonfat milk or unsweetened almond milk, but you can use any milk, dairy or nondairy, that you have on hand.

Best Blender to Use

To process the ingredients into a smooth consistency, you need something high-powered. This blender is a favorite option for smoothies. And if you have a Ninja Chopper, which also works as a blender, that works too.

To turn this pumpkin smoothie into a satisfying pumpkin-packed breakfast, top it with pumpkin granola. Perfect for those early fall mornings!

And if you’re looking to hang onto that last sliver of summer sunshine, try my orange creamsicle smoothie.

Even More Pumpkin Recipes

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