Pumpkin season is here and this Pumpkin Smoothie is the easiest way to celebrate that. It is like a pumpkin pie in a glass and tastes amazing. A great way to use up the pumpkin flesh from carving pumpkins or to use leftover pumpkin puree and an easy way to get in the autumn spirit.
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Want all of the flavour of a pumpkin pie without the hassle of baking one? Make yourself this Pumpkin Smoothie recipe! We are embracing everything pumpkin at the moment and we love how easily available (and how cheap) they are in the shops right now.
This pumpkin smoothie is also a great way to use leftover pumpkin puree. Lightly spiced with cinnamon, nutmeg and ginger and sweetened with maple syrup, this has all the autumn vibes.
We are full steam ahead with the pumpkin recipes. Have you tried our Pumpkin and Carrot Soup, Healthy Pumpkin Loaf, Pumpkin Pie Porridge and a warming drink of Pumpkin Spice Latte?
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Pumpkin Smoothie Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Banana - Ideally a frozen banana to keep it nice and cool, but fresh banana will work too.
- Pumpkin puree - We used canned pumpkin puree for this pumpkin pie smoothie, but fresh will work too. See below for how to use a fresh pumpkin.
- Plain Greek yogurt - A good thick yogurt is best, like Greek yogurt.
- Spices - We wanted that lovely, warming spiced pumpkin taste, so we added cinnamon, ginger and nutmeg. You could use pumpkin pie spices.
- Maple syrup - Adds some nice sweetness. Honey can be used too.
- Almond Milk - Any milk will work, but we like the creaminess of almond milk or even Oat Milk. You could use coconut milk, which would make this pumpkin pie smoothie thick and creamy, but it would change the flavor.
Pumpkin Smoothie Variations
There are a few ways that you can make this Halloween smoothie even more nutritious:
- Seeds - Adding some flax seeds or chia seeds is a great way to boost the fibre.
- Protein - Give this a protein boost by either adding some protein powder, or some nut butter.
How to Make a Pumpkin Smoothie
Step 1
Put the banana, yogurt, pumpkin puree, spices and maple syrup into a blender.
Step 2
Top up with the milk.
Step 3
Blend until smooth.
Reducing Pumpkin Waste
Over 18,000 tonnes of pumpkin flesh goes to waste every year due to pumpkins bought for the sole reason of being carved into Jack O'Lanterns.
If you or your kids are carving a pumpkin this Halloween, rather than throw away the scooped out flesh, use it to make a delicious pumpkin recipe - see below.
You can also bake the pumpkin seeds for snacking on too - see the FAQs below for details.
How to Make Pumpkin Puree for a Pumpkin Smoothie
You can save yourself some time by using canned pumpkin puree, however if you want to make your own then it isn't that difficult. You could bake it in the oven, or boil it in a pan, which is what we do as it's much quicker.
- Firstly, cut the pumpkin in half and remove all the seeds, pulp and skin. Don't throw the seeds away, as you can save them to roast for snacks.
- Cube the pumpkin flesh into large pieces.
- Put the pumpkin cubes in a large saucepan full of water. Bring the water to a boil and simmer covered for 15-20 minutes or until the pumpkin is tender.
- Drain and leave it to cool down completely before putting it in a blender and blending until smooth.
You can store your pumpkin puree in the fridge for up to 1 week or freeze for up to 3 months.
Dannii's Top Tips
- To make this pumpkin smoothie vegan, use a dairy free milk and yogurt.
- Add more liquid if your smoothie is too thick.
- For some extra flavour, add a little vanilla extract.
- Add a small scoop of protein powder to make this a protein packed smoothie, or add some chia seeds.
- You can add some nut butter like peanut butter or almond butter for a protein boost.
- Break the banana into chunks before freezing, as it makes it easier to blend.
Frequently Asked Questions
Fresh is always best so you should try to drink the smoothie straight after making it. However, to save yourself some time in the morning you can make it the night before. Just store it in an air tight container in the fridge. Make sure to give it a quick stir before drinking.
If you have made your own pumpkin puree and have lots of seeds you don't want to waste, then why not roast them. Pick off all the flesh bits from the seeds and throw it away. Pat the seeds dry with a tea towel or paper towels and then mix them with a little olive oil, a sprinkle of salt and toss to coat. You can also add other seasonings like chilli powder or even fajita/Cajun seasoning. Curry powder works well too.
Line a baking sheet with baking paper and arrange the pumpkin seeds in a single layer. Roast for 15 minutes, until the seeds are nice and crispy.
More Smoothie Recipes
If you've tried this healthy pumpkin smoothie, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Pumpkin Smoothie
Ingredients
- 1 Banana
- 4 tablespoon Pumpkin puree
- 2 tablespoon 0% Fat Free Greek yogurt
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 tablespoon Maple syrup
- 250 ml (1 cups) Almond milk
Instructions
- Add all the ingredients to a blender.
- Blend until smooth.
Recipe Tips
- To make this smoothie vegan, use a dairy free milk and yoghurt.
- Feel free to change the balance of the spices to suit your own tastes.
- Add a small scoop of protein powder to make this a protein packed smoothie.
- To get this smoothie really creamy, use a high powdered blender.
- What to make this even more refreshing, add some ice to the blender.
- Break the banana into chunks before freezing, as it makes it easier to blend.
- You can swap the maple syrup for honey (or another liquid sweetener), however it will no longer be vegan.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Danielle Wolter says
Now this recipe is all about fall. I love the pumpkin in this - it's perfect here since it's still 100 degrees!