I created a vegan, gluten-free, high-protein pumpkin pie smoothie with a little secret spice that might change how you think about Things to Add to Smoothies.

Jump to Recipe

I know pumpkin pie for breakfast sounds kind of wild, but hear me out. I tweaked Hannah Magee RD’s Pumpkin Pie Smoothie and it actually feels like sneaking a slice, only this one helps you power through a morning meeting.

With pumpkin puree and a scoop of vanilla plant based protein powder it’s creamy, a little spicy and somehow not too sweet, so you dont crash mid-morning. It’s vegan, gluten free and oddly satisfying, perfect when you want fall flavor without the fuss.

If you love seasonal things that also fill you up, this is a must-try Fall Recipes High Protein pick.

Ingredients

Print Recipe (No Advertisments)

Low calorie plant milk, mild flavor, adds creaminess without dairy, calcium if fortified.
Rich in fiber and vitamin A, earthy sweetness, makes smoothie thick and autumnal.
Natural sweetener and creaminess, carbs for energy, helps make it kinda frosty.
Boosts protein, aids muscle recovery, flavors it vanilla, keeps you full longer.
Adds fiber and slow carbs, thickens texture, keeps you satisfied longer.
Provides healthy fats, a nutty richness, protein and satiety, tiny natural sweetness.
Pure sweetener, adds warm caramel notes, use sparingly because it adds sugar.
Plant omega 3s, fiber and gel like texture, helps thicken and slow digestion.

Ingredient Quantities

1 cup unsweetened almond milk (or any plant milk)

1/2 cup pumpkin puree

1 medium frozen banana

1 scoop vanilla plant based protein powder

1/4 cup gluten free rolled oats

1 tablespoon almond butter

1 tablespoon maple syrup (or to taste)

1/2 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1 tablespoon chia seeds or ground flaxseed

3 to 4 ice cubes (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pour 1 cup unsweetened almond milk (or your fave plant milk) into the blender first so things blend easier.

2. Add 1/2 cup pumpkin puree, 1 medium frozen banana, 1 scoop vanilla plant based protein powder, 1/4 cup gluten free rolled oats, 1 tablespoon almond butter, 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 1 tablespoon chia seeds or ground flaxseed. Toss in 3 to 4 ice cubes if you want it extra cold or thicker.

3. If you hate gritty oats, blitz the oats alone for a second first until theyre powdery, then add the rest. Small trick i always do.

4. Start blending on low for a few seconds, then crank to high and blend until totally smooth, scraping down the sides once or twice so nothing gets left behind.

5. If you used whole chia seeds let the smoothie sit 1 to 2 minutes after blending so it thickens slightly; if you used ground flax it will thicken right away.

6. Taste it and tweak: add more maple syrup if you want it sweeter, more milk if its too thick, or an extra bit of frozen banana or ice if its too thin.

7. Pour into a glass and sprinkle a pinch of cinnamon on top for looks and extra flavor.

8. Serve immediately for best texture, or chill in the fridge for up to 24 hours but know it may separate a bit, just give it a quick stir or shake before drinking.

Equipment Needed

1. Blender (high speed, add the almond milk first so stuff blends easier)
2. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, 1/2 tsp)
3. Rubber spatula or long spoon to scrape the sides while blending
4. Small bowl or jar to blitz the oats first if you hate gritty oats
5. Cutting board and knife (for slicing the banana if needed)
6. Tall glass or mason jar for serving or storing (with lid if you chill it)
7. Ice tray or freezer space for ice cubes and the frozen banana

FAQ

Q: Can I use canned pumpkin or fresh pumpkin? A: Yes canned pumpkin puree works great, just make sure it is plain pumpkin puree not pumpkin pie filling which has added sugar and spices. If using fresh roasted pumpkin, cook and mash well and drain any excess water so the smoothie does not get too thin.

Q: What can I use instead of vanilla plant based protein powder? A: You can swap for another unflavored or vanilla protein powder, or skip it and add an extra 1/4 cup oats and a tablespoon more almond butter for protein. Pea, soy or brown rice proteins all work but they may change texture and taste a bit.

Q: How do I make it thicker or thinner? A: For thicker, use less plant milk, add another frozen banana, more oats, or extra chia/flax. For thinner, add more milk or a splash of water and blend until you hit the consistency you like.

Q: Can I make this nut free or soy free? A: Yes, use sunflower seed butter or tahini instead of almond butter and swap almond milk for oat or rice milk. Also use a seed based protein if you need to avoid soy or nuts, and be sure your oats are certified gluten free if needed.

Q: Can I prepare it ahead or store leftovers? A: You can make it ahead and keep in the fridge up to 24 hours, but it will thicken and separate a bit so give it a good stir or shake before drinking. Freezing in single portions works too, just thaw a bit and reblend if needed.

Q: My banana is fresh not frozen, what should I do? A: No problem, add 3 to 4 ice cubes to get the same creaminess, or slice and freeze the banana for at least 2 hours ahead of time for best texture.

Pumpkin Pie Smoothie (Vegan & Gluten-Free) – Hannah Magee RD Recipe Substitutions and Variations

Unsweetened almond milk
- Unsweetened soy milk – more protein and neutral flavor.
- Unsweetened cashew milk – extra creaminess, mild taste.
- Unsweetened oat milk – creamy, but use certified gluten free if you need GF.
- Carton light coconut milk – adds a subtle coconut note, thinner than canned.
Frozen banana
- 1/2 ripe avocado + 1 tbsp maple syrup – same creaminess, less sweetness, richer texture.
- 1/2 cup silken tofu – keeps it smooth and ups the protein, add a little sweetener if you want it sweeter.
- 1/2 cup frozen mango or peach – fruity swap that still chills and thickens the smoothie.
- 1/3 cup unsweetened applesauce + extra ice – good if you dont have frozen fruit, slightly different flavor.
Vanilla plant based protein powder
- Pea protein powder – neutral, great texture with fewer additives.
- Hemp protein – nutty flavor and extra omega fats, might be a bit grainy.
- Brown rice protein – hypoallergenic, mild taste but can be gritty so blend well.
- Skip powder and add 1/2 cup silken tofu + 1 tbsp chia or ground flax – whole food protein option.
Almond butter
- Peanut butter – classic swap, richer peanut flavor.
- Cashew butter – milder and creamier, keeps the smoothie smooth.
- Sunflower seed butter – nut free option, similar texture, slightly savory.
- Tahini – sesame based, more savory and earthy, use a bit less if you want sweet.

Pro Tips

– Blitz the oats into a fine powder before you throw them in. It makes the smoothie way less gritty and blends faster. If your protein powder clumps, pulse it with the oats first, then add the wet stuff.

– Want it thicker like soft serve? Use more frozen banana or let chia sit for a minute or two after blending so it swells. If you need it pourable, add a splash more plant milk and blend quick, not forever or it gets airy.

– A tiny pinch of salt, or a squeeze of orange juice, will really brighten the pumpkin spices and make it taste sweeter without adding sugar. Also a little extra almond butter makes it silkier and masks chalky protein powders.

– Make-ahead hacks: store in a sealed jar up to 24 hours but expect slight separation, just shake or stir. Or freeze in portions (ice cube trays or popsicle molds) for faster chilling and thicker texture later.

Pumpkin Pie Smoothie (Vegan & Gluten-Free) – Hannah Magee RD Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created a vegan, gluten-free, high-protein pumpkin pie smoothie with a little secret spice that might change how you think about Things to Add to Smoothies.

Servings

servings

Calories

580

kcal

Equipment: 1. Blender (high speed, add the almond milk first so stuff blends easier)
2. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, 1/2 tsp)
3. Rubber spatula or long spoon to scrape the sides while blending
4. Small bowl or jar to blitz the oats first if you hate gritty oats
5. Cutting board and knife (for slicing the banana if needed)
6. Tall glass or mason jar for serving or storing (with lid if you chill it)
7. Ice tray or freezer space for ice cubes and the frozen banana

Ingredients

1 cup unsweetened almond milk (or any plant milk)
1/2 cup pumpkin puree
1 medium frozen banana
1 scoop vanilla plant based protein powder
1/4 cup gluten free rolled oats
1 tablespoon almond butter
1 tablespoon maple syrup (or to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 tablespoon chia seeds or ground flaxseed
3 to 4 ice cubes (optional)

Directions

Pour 1 cup unsweetened almond milk (or your fave plant milk) into the blender first so things blend easier.
Add 1/2 cup pumpkin puree, 1 medium frozen banana, 1 scoop vanilla plant based protein powder, 1/4 cup gluten free rolled oats, 1 tablespoon almond butter, 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 1 tablespoon chia seeds or ground flaxseed. Toss in 3 to 4 ice cubes if you want it extra cold or thicker.
If you hate gritty oats, blitz the oats alone for a second first until theyre powdery, then add the rest. Small trick i always do.
Start blending on low for a few seconds, then crank to high and blend until totally smooth, scraping down the sides once or twice so nothing gets left behind.
If you used whole chia seeds let the smoothie sit 1 to 2 minutes after blending so it thickens slightly; if you used ground flax it will thicken right away.
Taste it and tweak: add more maple syrup if you want it sweeter, more milk if its too thick, or an extra bit of frozen banana or ice if its too thin.
Pour into a glass and sprinkle a pinch of cinnamon on top for looks and extra flavor.
Serve immediately for best texture, or chill in the fridge for up to 24 hours but know it may separate a bit, just give it a quick stir or shake before drinking.

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.