Pumpkin Smoothie Recipe

Ingredients for Pumpkin Smoothie

• Pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling. I use my Homemade Pumpkin Puree, it’ so easy.
• Plain Greek yogurt – Makes the smoothie extra creamy while adding protein.
• Milk – I use unsweetened almond milk, but dairy, oat, cashew or your favorite milk will work.
• Vanilla protein powder – Adds protein, vanilla flavor and a little sweetness.
• Almond butter – Adds richness and helps make the smoothie more satisfying.
• Chia seeds – Blend right in while adding a little extra body.
• Pumpkin pie spice – Gives you all those warm fall spices in one scoop. Make a big batch of Homemade Pumpkin Pie Spice to keep on hand the entire season.
• Vanilla extract – Makes the smoothie taste even more like pumpkin pie.
• Pure maple syrup – Optional and totally adjustable to taste.
• Ice – Gives the smoothie its thick, frosty texture.
• Kosher salt – Just a pinch balances the sweetness.

Ingredient Substitutions

• Milk: Use dairy, oat, cashew, coconut or another unsweetened plant milk.
• Greek yogurt: Vanilla Greek yogurt works too; just taste before adding maple syrup. Use a dairy-free Greek-style yogurt if needed.
• Almond butter: Cashew butter is a great substitute. Peanut butter works but has a stronger flavor.
• Chia seeds: Ground flaxseed works, or simply leave them out.
• Pumpkin pie spice: Substitute cinnamon with small pinches of ginger, nutmeg and cloves.
• Maple syrup: Honey or your favorite sweetener works, or skip it entirely.
• Protein powder: Vanilla is my favorite here, but unflavored works too. If using unflavored, add a little extra vanilla extract.

How to Make a Pumpkin Smoothie

1. Add the ingredients. Add the pumpkin puree, Greek yogurt, milk, protein powder, almond butter, chia seeds, pumpkin pie spice, vanilla, maple syrup, ice and salt to a blender.
2. Blend. Blend on high for 30–60 seconds until completely smooth and creamy.
3. Adjust. If it’s too thick, add another splash of milk. For a thicker smoothie, add a few more ice cubes and blend again.
4. Taste and serve. Add more pumpkin pie spice or maple syrup if you’d like, then pour into a glass and serve immediately.

What Makes This a High Protein Pumpkin Smoothie?

I wanted this version to work as an actual breakfast, not just taste like one. Greek yogurt and vanilla protein powder provide most of the protein, while almond butter and chia seeds make the smoothie creamy and more satisfying.

Since vanilla protein powder can also add quite a bit of sweetness, the maple syrup is optional. I always blend the smoothie first, taste it and then decide if it needs any.

Storage, Freezing and Make Ahead

Pumpkin Smoothies are best enjoyed immediately, but you have a few options if you want to prep ahead.

• Refrigerate: Store leftover smoothie in an airtight jar in the refrigerator for up to 24 hours. Give it a good shake or stir before drinking.
• Make ahead: Portion the pumpkin puree, almond butter and chia seeds ahead of time so all you need to do in the morning is add the remaining ingredients and blend.
• Freeze pumpkin puree: Spoon leftover pumpkin into ice cube trays and freeze. Transfer the cubes to a freezer bag once solid and use them straight from the freezer in future smoothies.
• Freeze leftover smoothie: Freeze it in ice cube trays, then reblend the cubes with a splash of milk. The freshly blended version will still have the best texture.