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Loaded with the warm spices of a pumpkin pie, the yummy flavor and health benefits of pumpkin (apple and banana), this pumpkin smoothie tastes like heaven in a glass.
Just a few ingredients you typically have in the pantry and fridge, and breakfast (or a yummy snack) is YOURS. Festive AND delicious.
Pumpkin season is here! Pumpkin lovers rejoice!
We’ll all have a lot of rich and delicious food coming our way during this time of year, with holiday tables full of the good stuff – I can’t wait!
If I’m cooking a big family meal that might take several hours, I don’t like to have a huge breakfast. I do like to fuel up beforehand, while still being seasonal. Sometimes, you just need sustenance, right? This protein smoothie tastes amazing and will keep you full!
My pumpkin spice cravings are usually off the chart. This smoothie is so good, you might even skip the actual pie and opt for this instead! I mean, I know that sounds crazy. Forget I said that. onus? It’s SO good for you!! Check the recipe card for the nutrition, but we are talking Vitamin A, Potassium, Vitamin C and Calcium to name a few.
There are so many smoothie recipes out there, but this is the one for me. Mainly because it tastes like dessert, and I can whip this up in only a few minutes and is a great way to use up leftover pumpkin puree. If I’m feeling dessert-ish, I’ll add whipped cream. I cannot be stopped!
This healthy pumpkin smoothie is the perfect fall breakfast, but makes a great afternoon snack too. The boys love it, and call it “dessert shake”. Eat your fruit and veggies, boys!
Why you’ll love this recipe
- Small ingredient list. Nothing crazy or unusual that you couldn’t find at your local grocery store.
- Easy to make. Just dump the ingredients in a blender and blast! It’s the perfect way to fuel up!
- Adaptable. You could double or triple this to serve more family members, or switch out some of the ingredients (use the milk of your choice, no need for dairy milk) to suit what you have on hand. See my Notes for suggestions.
You will need a high speed blender for this.
Pumpkin puree can be found in most grocery stores year round. It is pure pumpkin, not pumpkin pie filling.
Adding 1/2 cup ice cubes to the blender will get you a frappuccino like consistency – yum!
Use a frozen banana if you like things icy cold!
Milk. You can use whole milk, 2%, oat milk, almond milk, soy milk, coconut milk or any dairy free or plant based milk you enjoy if you prefer.
If you don’t have or don’t like vanilla protein powder, you can easily just bump it up with some dry milk powder, or leave it out altogether.
You can always add a little extra vanilla extract to get the vanilla flavor. Vanilla Greek yogurt also works. Plain Greek yogurt is good too, as it will provide extra protein and healthy fats.
Experiment with different types of apples. I like gala, but for a more tart flavor, use a granny smith apple
Pure maple syrup is a good substitute for honey and adds a great Fall flavor to the smoothie.
If you don’t have pumpkin pie spice, make your own! Or simply add a pinch of cinnamon, nutmeg and cloves.
Get decadent, and add some whipped cream.
The full list of ingredients and quantities is found in the printable recipe card below.
- Pumpkin. This is real pumpkin purée, not pumpkin pie mix. You can make your own pumpkin puree, of course. But I usually have a can or 2 laying about.
- Pumpkin pie spice. Grab this at the store, or make your own homemade pumpkin pie spice blend. If you don’t have it, use a pinch of cinnamon, nutmeg and cloves.
- Banana. This can be a fresh or frozen banana.
- Apple. I like gala, but for a more tart flavor, use a granny smith apple
- Protein powder. Just a scoop of vanilla protein powder. Leave this out if you don’t have it.
- Vanilla extract. Optional, but fantastic.
- Milk. Use any type of milk you prefer.
- Honey. You could use a little maple syrup in place of the honey.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Add milk, pumpkin, apple, protein powder, honey and pumpkin pie spice to a high speed blender, and blast until you get a super smooth consistency.
Pour into glass, add a straw and devour!
Some of my favorite pumpkin recipes:
- Pumpkin Spice Waffles – Using just 2 bowls, make these homemade Pumpkin Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin, they’re a must make!
- Pumpkin Pancakes -Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Pumpkin Oatmeal – Embrace Fall with this warm, deliciously spiced pumpkin oatmeal. Simple to make and so hearty, your breakfast just got a makeover!
Pumpkin Pie Protein Smoothie
- Combine all ingredients in a blender and blast until smooth!
Tips & Notes:
Kylee’s NotesPumpkin puree can be found in most grocery stores year round. It is pure pumpkin, not pumpkin pie filling. Adding 1/2 cup ice cubes to the blender will get you a frappuccino like consistency – yum! Use a frozen banana if you like things icy cold! Substitutions/Additions Milk. You can use oat milk, almond milk, soy milk or any dairy free milk you enjoy if you prefer. If you don’t have or like vanilla protein powder, you can easily just bump it up with some dry milk powder, or leave it out altogether. You can always add a little vanilla extract to get the vanilla flavor. Vanilla yogurt also works. Plain yogurt is good too, especially greek yogurt as it adds Experiment with different types of apples. I like gala, but for a more tart flavor, use a granny smith apple Maple syrup is a good substitute for honey and adds a great Fall flavor to the smoothie. If you don’t have pumpkin pie spice, make your own! Or simply add a pinch of cinnamon, nutmeg and cloves.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in November of 2015. It was republished with updated photos in October of 2020.