This creamy pumpkin pie smoothie combines creamy pumpkin puree with protein-rich yogurt, zucchini and warm spices for a fulfilling and tasty treat. You'll love making this smoothie during the fall season.
Pumpkin pie smoothies are a favorite in the fall because pumpkin and cinnamon flavors are a given, and because we've just come off summer when zucchini is abundent. Yes, I add zucchini to this smoothie to create a creamy texture. In fact, I add zucchini to lots of smoothies such as my chocolate peanut butter smoothie and my strawberry smoothie. Zucchini is mostly water and yet full of nutrition and fiber so it's the perfect replacement for banana in any smoothie.
Why You'll Love it
It's naturally sweetened. Instead of refined sugar, I used dates or maple syrup so it takes like a milk shake, not a veggie smoothie.
It's nourishing. Thanks to the pumpkin and zucchini, this smoothie is full of antioxidants, fiber and many vitamins, especially vitamin E, great for skin, and vitamin A and carotenoids, offering incredible eye protection.
It's good for all diets. It's 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 of course.
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 puree.
Zucchini - Use this raw, and buy organic because zucchini is on the list of vegetables that absorb pesticides with the EWG.org. If you can't buy organic, peel it.
Maple syrup or dates - Maple syrup contains minerals but for more nutrition in your sweetener, choose date paste. Here is my date paste recipe.
Pumpkin Pie Spice - You can use cinnamon alone, or buy pumpkin pie spice, or mix it yourself. Here is my pumpkin pie spice recipe.
Steps to Make
Step 1: Prepare pumpkin puree. Either open a can of unsweetened pumpkin puree, or sweet potato puree, or even butternut squash puree or peel and boil either a pumpkin or sweet potatoes until mushy and blend with a bit of water until you have a fresh puree of either.
Step 2: Wash your zucchini, and chop super finely. You want it to turn to water in your smoothie. You don't have to peel unless you didn't buy organic.
Step 3: Blend all ingredients and add yogurt if it is too watery, or add water if it is too thick. If you want more spice, add more cinnamon.
Step 4: Enjoy immediately or refrigerate for 24 hours, or pour into ice cube trays and freeze to be blended later.
Make pumpkin pie spice mix: Combine 6 tablespoon cinnamon, 4 teaspoon ginger, 4 teaspoon nutmeg, 2 teaspoon allspice, 1 teaspoon cloves. I have a recipe post here that provides instructions on how to make homemade spice collections for pumpkin pie spice, gingerbread spice and even chai spice.
How to Store
I always recommend drinking a smoothie right away when nutrients are strongest, but you can usually refrigerate for 24 hours and get basically the same nutrients. You'll have to shake, stir or blend again though because layers will have separated.
Vegan & Dairy-Free?
As are all my smoothies, this smoothie recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
More Delicious Smoothies
- Chocolate Smoothie
- Ultimate Green Smoothie
- Healthy Strawberry Smoothie
- Chocolate Beet Smoothie
- Meal Replacement Shake
- Weight Loss Smoothie
- Chocolate Peanut Butter Smoothie
- Pumpkin Pie Smoothie
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Pumpkin Pie Smoothie
- ½ cup canned pumpkin puree
- ½ cup yogurt
- ½ cup dairy free milk
- ½ cup zucchini, raw and sliced
- 1 tablespoon pumpkin pie spice or cinnamon
- 2 dates or maple syrup or 1 pear, cored
- Prepare pumpkin puree. Either open a can of unsweetened pumpkin puree, or sweet potato puree, or even butternut squash puree, and measure out 1 cup.
- Prepare zucchini. Wash your zucchini, and chop in slices. Don't peel, and freezing it the night before will add more frosty texture.
- Blend, and taste it. If it is too watery, add more yogurt. If it is not sweet enough, add a bit more sweetener. If it is not spicy enough, add more pumpkin pie spice.½ cup canned pumpkin puree, ½ cup dairy free milk, ½ cup zucchini, raw and sliced, 1 tablespoon pumpkin pie spice, 2 dates, ½ cup yogurt
- Pour in a tall glass, swirl in some yogurt. Top with cinnamon, grated zucchini, a few walnuts and enjoy! Don't forget, tastes better with a glass straw!
- Drink right away for freshest flavor and nutrient potency. Or refrigerate for 24 hours and re-blend. You can also freeze in ice cube trays to be blended up later.