I perfected a Pumpkin Smoothie Without Banana using Greek yogurt and one unexpected pantry swap that will make you curious to read the full recipe.

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I didn’t expect a pumpkin drink to feel so bright and slightly rebellious, but this is it. I blend canned pumpkin puree with plain Greek yogurt for a thick, tangy base that somehow tastes like a slice of pie without the heavy stuff.

It’s the kind of Pumpkin Yogurt Smoothie I reach for when I want something different, and yeah it lives in my rotation of Smoothie Recipes No Banana that actually wake me up. Lots of people think you need banana to get creaminess, I don’t, and honestly this one surprises me every time.

Ingredients

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Pumpkin puree: creamy, rich in fiber and vitamin A, adds autumnal coziness and body
Greek yogurt: thick protein boost, tangy note, makes smoothie extra creamy not slimy
Milk: waters down thickness, adds calcium, pick dairy or plant for flavor changes
Maple syrup or honey: natural sweeteners, add warmth and caramel undertones, use sparingly
Pumpkin pie spice: cinnamon, ginger and warmth, lifts flavor, not sugary or sharp
Chia or flaxseed: tiny fiber and omega fats, thickens, helps you feel full longer
Nut butter: adds richness, healthy fats and protein, makes smoothie smoother and more filling

Ingredient Quantities

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 to 3/4 cup plain Greek yogurt

3/4 to 1 cup milk of choice (dairy, almond or oat)

1 to 2 tablespoons pure maple syrup or honey, your call

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch ground nutmeg

Pinch fine sea salt

1 to 1 1/2 cups ice

1 tablespoon chia seeds or ground flaxseed optional

1 tablespoon almond or peanut butter optional for extra creaminess

1 scoop vanilla protein powder optional

How to Make this

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1. Pour 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 to 3/4 cup plain Greek yogurt and 3/4 to 1 cup milk of choice into your blender.

2. Add 1 to 2 tablespoons pure maple syrup or honey, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground nutmeg and a pinch fine sea salt.

3. Drop in any optional boosts now: 1 tablespoon chia seeds or ground flaxseed, 1 tablespoon almond or peanut butter, or 1 scoop vanilla protein powder if you want more protein.

4. Add 1 to 1 1/2 cups ice on top. The more ice the thicker and colder the smoothie will be.

5. Start blending low for a few seconds then crank it to high and blend until smooth, about 30 to 60 seconds. Stop and scrape down the sides once or twice so no pumpkin hides up there.

6. Taste it. Want it sweeter add a little more maple or honey. If its too thick add a splash more milk, if too thin toss in a few more ice cubes or an extra spoon of pumpkin.

7. If you used nut butter and want extra creaminess, blend a few extra seconds so it gets fully incorporated.

8. Pour into a glass, sprinkle a little cinnamon or nutmeg on top if you like, and serve right away for best flavor.

9. Leftovers can be kept in an airtight container in the fridge for up to 24 hours; give it a quick stir or shake before drinking since it will separate.

Equipment Needed

1. High speed blender
2. Measuring cups (for cups and ice)
3. Measuring spoons
4. Can opener
5. Rubber spatula (to scrape the blender)
6. Ice scoop or extra measuring cup for ice
7. Serving glass or mason jar
8. Airtight container with lid for leftovers

FAQ

Q: Can I make this smoothie vegan?

A: Yes. Use a plant based yogurt (almond, soy or coconut), plant milk, and pure maple syrup instead of honey. If you add protein powder make sure it's labeled vegan.

Q: Can I use fresh pumpkin instead of canned puree?

A: You can, but roast or steam the pumpkin first and scoop out the flesh, then blend until smooth. Fresh pumpkin is more watery so drain any excess or roast longer to remove extra moisture so the smoothie isn't too thin.

Q: How do I make the smoothie thicker or thinner?

A: For thicker: use less milk, more Greek yogurt, add ice or frozen pumpkin, or toss in chia seeds or a spoonful of nut butter. For thinner: add more milk a little at a time and blend till you like the texture.

Q: Will adding protein powder or nut butter change the flavor or texture?

A: Yes. Protein powder can make it slightly chalky so add a little extra liquid if needed, and choose vanilla for best flavor. Nut butter adds creaminess and calories, and a little saltiness that actually boosts the pumpkin taste.

Q: How long can I store leftovers?

A: Keep in an airtight container in the fridge for up to 24 to 48 hours. It may separate or thicken, just stir or reblend before drinking. You can also freeze portions up to a month and thaw then blend again.

Q: My smoothie tastes bland or watery, what went wrong?

A: Usually too much milk or ice, old spices, or not enough sweetener. Use full fat Greek yogurt if you want richness, add a touch more maple syrup, and a small pinch of salt to brighten flavors. Fresh pumpkin pie spice or extra cinnamon helps too.

No Banana Pumpkin Smoothie Recipe Substitutions and Variations

Pumpkin puree: Swap with equal parts cooked, mashed sweet potato or canned butternut squash puree, they give the same texture but are a tad sweeter so cut back the sweetener if needed
Plain Greek yogurt: Use equal amount plain coconut yogurt or silken tofu for a dairy free version, silken tofu adds protein but less tang so add a little lemon juice if you want brightness
Milk of choice: Replace with the same amount oat, soy or cashew milk, oat makes it extra creamy while unsweetened almond keeps it lighter
Maple syrup or honey: Substitute with agave nectar, date syrup, or 1 to 2 pitted Medjool dates (blend well), dates add body and natural sweetness so you might need less liquid

Pro Tips

1. Freeze some of the pumpkin or a ripe banana into cubes and use those in place of some of the ice, it makes the smoothie thicker and colder without watering it down.
2. If you add chia seeds give them 5 to 10 minutes to swell in a little milk first, otherwise they can feel gritty, ground flax is smoother if you dont want the gel texture.
3. Toast the pumpkin pie spice or cinnamon in a dry pan for 20 to 30 seconds or warm it in the microwave for 10 seconds, that brings out way more aroma and the drink tastes brighter.
4. If you use protein powder or nut butter add an extra splash of milk and blend a little longer, stop and scrape the sides once or twice so nothing gets stuck up there and you dont end up with clumps.

No Banana Pumpkin Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected a Pumpkin Smoothie Without Banana using Greek yogurt and one unexpected pantry swap that will make you curious to read the full recipe.

Servings

servings

Calories

158

kcal

Equipment: 1. High speed blender
2. Measuring cups (for cups and ice)
3. Measuring spoons
4. Can opener
5. Rubber spatula (to scrape the blender)
6. Ice scoop or extra measuring cup for ice
7. Serving glass or mason jar
8. Airtight container with lid for leftovers

Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 to 3/4 cup plain Greek yogurt
3/4 to 1 cup milk of choice (dairy, almond or oat)
1 to 2 tablespoons pure maple syrup or honey, your call
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground nutmeg
Pinch fine sea salt
1 to 1 1/2 cups ice
1 tablespoon chia seeds or ground flaxseed optional
1 tablespoon almond or peanut butter optional for extra creaminess
1 scoop vanilla protein powder optional

Directions

Pour 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 to 3/4 cup plain Greek yogurt and 3/4 to 1 cup milk of choice into your blender.
Add 1 to 2 tablespoons pure maple syrup or honey, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground nutmeg and a pinch fine sea salt.
Drop in any optional boosts now: 1 tablespoon chia seeds or ground flaxseed, 1 tablespoon almond or peanut butter, or 1 scoop vanilla protein powder if you want more protein.
Add 1 to 1 1/2 cups ice on top. The more ice the thicker and colder the smoothie will be.
Start blending low for a few seconds then crank it to high and blend until smooth, about 30 to 60 seconds. Stop and scrape down the sides once or twice so no pumpkin hides up there.
Taste it. Want it sweeter add a little more maple or honey. If its too thick add a splash more milk, if too thin toss in a few more ice cubes or an extra spoon of pumpkin.
If you used nut butter and want extra creaminess, blend a few extra seconds so it gets fully incorporated.
Pour into a glass, sprinkle a little cinnamon or nutmeg on top if you like, and serve right away for best flavor.
Leftovers can be kept in an airtight container in the fridge for up to 24 hours; give it a quick stir or shake before drinking since it will separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.