Delicious Vegan Pumpkin Smoothie Recipe

Vegan Pumpkin Smoothie (Fall-Spiced, 320 Calories, 8g Fiber)

This is a fall-spiced smoothie built for the pumpkin spice season, but with real pumpkin puree instead of syrup. Each 16-ounce serving runs about 320 calories with 8g of fiber, 6g of plant protein, and a full daily dose of vitamin A from the pumpkin’s beta-carotene. It works as a breakfast, a post-workout drink, or a cozy afternoon pick-me-up. No dairy, no refined sugar, no artificial flavors.

Why This Recipe Works

Pumpkin puree is the sneaky perfect smoothie ingredient. It brings a creamy body without dairy, a natural sweetness that lets you cut back on added maple syrup, and roughly 3g of fiber per half-cup.

The soluble fiber slows digestion and keeps you full for hours, and the beta-carotene converts to vitamin A in the body for skin, eye, and immune support.

Combining pumpkin with frozen banana gives you the ice-cream-like texture most smoothies rely on ice for, and adding cinnamon, nutmeg, ginger, and a pinch of clove creates the familiar pumpkin-spice profile without the sugar bombs of commercial versions.

A tablespoon of almond butter or a scoop of plant-based protein powder rounds out the macros so the smoothie holds you past a two-hour breakfast slot.

Vegan Pumpkin Smoothie Recipe – Step by step vegan pumpkin smoothie recipe

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

This topic ties into our raw vegan breakfast smoothie guide, which covers the next steps.

For more on this topic, check out our guide on 2000 calorie smoothie.

Continue to Content

Yield: 1

Vegan Pumpkin Smoothie Recipe

No Ratings

Print

For a vegan pumpkin smoothie recipe get only 8 ingredients together and follow our step-by-step guide to create this healthy, delicious and high-calorie flavor of heaven.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2/3 cup of pumpkin puree
• A pinch of pumpkin pie spice
• 2 tbsp. maple syrup
• 1 cup of almond milk
• 5 Coconut milk ice cubes
• 1 banana (frozen)
• A pinch of ground cinnamon
• 1 scoop of vegan protein powder (vanilla bean)

Instructions

1. Fill a pot with water.
2. Put a clean grater or a food steamer on the pot and let it boil.
3. Peel the skins of the pumpkins and slice them thinly, then place them on the grater or steamer.
4. Cover the pot and steam for 15 minutes until the pumpkins are tender (Check the pumpkin’s softness with a fork).
5. Take the steamed pumpkins in a bowl and mash them into a puree with a fork.
6. After cooling, they will be ready for a vegan pumpkin smoothie.
7. For the second step, prepare your coconut ice cubes. Pour coconut milk into your ice molds and freeze them until they become ice cubes. Reminder: Meanwhile, don’t forget to freeze the bananas you cut in half.
8. Bring your blender, add almond milk, and add frozen bananas to it.
9. Add pumpkin puree and spice (cinnamon, nutmeg, clove and ginger).
10. Finally, add the protein powder and coconut ice cubes.
11. Now, blend them until you achieve a smooth consistency. After pouring this beautiful brown paradise into your glass, top it with a little cinnamon. That’s all.
12. You have obtained the liquid form of pumpkin pie. Once you try it, you will look forward to sharing it with your loved ones. However, the measurements are for one serving.
13. If you wish, you can duplicate the measurements in the ingredient list in the same proportion and prepare a vegan pumpkin smoothie for 2 people or more.
14. If you are into vegan sweets, check out vegan sugar free desserts. 

Notes

If you want a crunchy taste in your smoothie, add ice cubes at this step. Those who do not want this can put cubes in the glass after the smoothie is ready.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 2722Total Fat 249gSaturated Fat 215gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 363mgCarbohydrates 125gFiber 9gSugar 59gProtein 45g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use 100 percent pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices). Libby’s is the industry standard; Farmer’s Market Organic is a solid organic option.

Freeze the puree in silicone ice cube trays for portioned convenience; each cube is about 2 tablespoons and 4 cubes make a smoothie. Frozen ripe banana (peel, slice, freeze on a sheet pan) is the base.

Unsweetened plant milk: soy has the most protein at 8g per cup, oat has the creamiest texture, and almond keeps calories lowest. Ceylon cinnamon has a sweeter, gentler flavor than cassia. Freshly grated nutmeg beats pre-ground by miles.

Pure maple syrup (grade A dark) or a pitted Medjool date sweetens naturally.

Our guide on 2000 calorie vegan smoothie goes into more detail if you need it.

Tips and Variations

Blend in this order: 1 cup unsweetened plant milk, 1/2 cup pumpkin puree (or 4 frozen cubes), 1 frozen banana, 1 tablespoon almond butter, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, tiny pinch of clove, 1 tablespoon maple syrup or 1 date.

Blend on high for 60 seconds until completely smooth. Add 2 ice cubes if you want a thicker milkshake texture. For a higher-protein version, add 1 scoop of vanilla plant protein for another 20g. For a chocolate variation, add 1 tablespoon of cacao powder.

For an anti-inflammatory boost, add 1/2 teaspoon of fresh grated turmeric with a pinch of black pepper. For added healthy fats, add 1 tablespoon of ground flax or chia seed. For a coffee variation (pumpkin spice latte energy), add 1 shot of cooled espresso.

Storage and Reheating

Best consumed within 30 minutes of blending. Leftovers keep for 24 hours in a sealed glass jar in the fridge; shake or re-blend before drinking. For meal prep, freeze pre-portioned smoothie packs (pumpkin cubes, banana slices, spices) in ziplock bags; dump one bag into the blender with plant milk when ready.