This creamy pumpkin smoothie combines creamy pumpkin puree with frosty milk ice cubes, fresh zucchini and warm spices for a filling fall breakfast smoothie with just 5 ingredients, and no banana. Ready in 5 minutes, the perfect fall smoothie.
This pumpkin smoothie is a favorite in the fall because it is thick and creamy without banana, and bursts with pumpkin pie flavor. Like my mulled spiced apple cider, pumpkin spice cake, healthy pumpkin bread, my pumpkin muffins, banana apple smoothie, and my baked pumpkin donuts , this smoothie will make you think of crisp air, pumpkin farms and falling leaves.
But unlike baked goods, it's easy to blend this treat in minutes. Similar to Jamba's classic pumpkin smash smoothie, my pumpkin smoothie is exceptionally creamy thanks to frozen milk ice cubes.
Why You'll Love it
Healthy ingredients. This smoothie is high in protein, 16 grams. Pumpkin puree is the primary ingredient in this pumpkin pie smoothie and is an incredible source of vitamin A and carotenoids, offering eye protection. Zucchini is a hidden yet nutritious vegetable in this healthy smoothie, and I used brown sugar, or coconut sugar, to keep it refined sugar free.
It's so easy to make this smoothie. The ingredients will probably be in your kitchen if, like me, you keep canned pumpkin puree on hand. Just toss the ingredients into your blender, and you have a filling, creamy smoothie that tastes like a pumpkin pie.
It's good for all diets and allergies. This pumpkin spice smoothie is free of bananas and nuts. It's also perfect for those who need a smoothie to be vegan, dairy-free, gluten-free and refined sugar free. It's also allergy friendly and oil-free.
Pumpkin Puree - Be sure to use canned puree pumpkin where the only ingredients are pumpkin, and there is no sugar. Do not use pumpkin pie filling.
Zucchini - Use this raw, chop off the ends, and don't peel.
Milk & milk ice cubes- In ice cube trays I freeze canned coconut milk for the healthy fats and because it adds a level of creaminess to the smoothie that makes it a pumpkin milkshake. But you can use any milk, including my homemade oat milk.
Brown sugar - Use regular brown sugar or coconut brown sugar to keep your smoothie refined sugar free.
Pumpkin Pie Spice - You can use cinnamon alone, or cinnamon plus a pinch each of nutmeg, ginger and allspice.
Optional. Add vanilla, salt and graham cracker crumbs - perfect for that pumpkin pie smoothie vibe.
See the recipe card at the bottom for full information on ingredients and quantities.
Pumpkin puree. Canned sweet potato and canned butternut squash will work the same as canned pumpkin puree.
Zucchini. Replace with ½ a frozen banana but beware that a banana could takeover the flavor so double the spices. Also add only half the brown sugar and taste-test your smoothie - the banana may have sweetened it enough.
Milk. You can use all liquid milk if you don't have any frozen into ice cubes. You also may not want to use any ice cubes at all if your blender is not powerful.
Brown sugar. You can easily use 2 pitted dates instead or the same amount of maple syrup.
Graham cracker crumbs. If you prefer a healthier option, instead toss in a tablespoon of ground flaxseed or a ¼ cup of rolled oats - either will raise fiber and help you feel full.
Steps to Make
Here is a quick summary of the steps, but the detailed recipe can be found below in the recipe card below.
Step 1: Open a can of coconut milk or use your favorite milk to pour into ice cube trays and freeze at least 4 hours or overnight. Wash your zucchini and chop it into chunks, measure out ½ cup chopped chunks.
Step 2: Open a can of unsweetened pumpkin puree and measure it out. Add the pumpkin, zucchini and coconut milk ice cubes to the blender.
Step 3: Then add the spices, any optional ingredients and the milk last.
Step 4: Blend for 30 seconds. Taste-test for sweetness and thickness. Add an additional teaspoon of brown sugar if needed, and up to an additional ½ cup of milk.
Step 5: Pour and enjoy this pumpkin pie smoothie! Top with whipped cream or yogurt, a dusting of pumpkin pie spice, and perhaps a sprinkling of pumpkin seeds. Other toppings can be a drizzle of maple syrup, or melted peanut butter, or crushed nuts such as pecans or walnuts.
This smoothie makes a 2-cup, or 16-ounce smoothie. If you don't finish it all, pour it into ice cube trays to thaw and drink later.
You'll use about half a small zucchini. When chopped, it should roughly fill ½ cup. No need to be exact.
You can add the milk cubes to the blender at least 10 minutes prior to blending to help them break down.
Once all ingredients are added, begin on a low speed so the blade engages all the ingredients, and then increase slowly, blending about 30 seconds or until creamy.
How to Store
Refrigerate for 24 hours, after that the nutrients diminish.
Make Ahead & Freeze. Freeze your smoothie in ice cube trays. When you are ready to drink, add them to a jar or glass refrigerated overnight to thaw. Stir and enjoy.
No, you need canned pumpkin puree to add pumpkin to a smoothie. Raw pumpkin won't blend.
You can use just cinnamon.
This pumpkin smoothie tastes very close to Jamba Juice Pumpkin Smash. The store-bought drink has milk, sugar syrup, pumpkin, preservatives, bean gum, additive Base B and processed yogurt. My homemade recipe is just as thick and spicy and has no additives and preservatives.
Yes, adding peanut butter to a smoothie will boost protein and a small amount won't take over the flavor.
More Delicious Smoothies
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Creamy Pumpkin Smoothie (no banana)
- ⅔ cup canned pumpkin puree
- ½ cup zucchini, raw and sliced
- ½ cup milk ice cubes
- 1 cup milk
- 2 teaspoon brown sugar
- 2 teaspoon pumpkin pie spice or cinnamon
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- Prepare pumpkin puree. Either open a can of unsweetened pumpkin puree, or sweet potato puree, or even butternut squash puree, and measure out ⅔ cup.
- Prepare zucchini. Wash your zucchini, and chop in chunks. Don't peel.
- Add all ingredients to a blender. Blend 15 seconds. If it is not as liquidy as you want, feel free to add as much as another ½ cup of milk. Taste and add an additional teaspoon of brown sugar if needed.⅔ cup canned pumpkin puree, ½ cup zucchini, raw and sliced, ½ cup milk ice cubes, 1 cup milk, 2 teaspoon brown sugar, 2 teaspoon pumpkin pie spice, ¼ teaspoon vanilla, ¼ teaspoon salt
- Pour in a tall glass, top with yogurt and a dusting of cinnamon.
- Drink right away for freshest flavor and nutrient potency. Or refrigerate for 24 hours. You can also freeze in ice cube trays to be blended up later.