I just made a Vegan Pumpkin Pie Smoothie that tastes like dessert in a cup but won’t ruin your healthy morning game.

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I am obsessed with this Vegan Pumpkin Pie Smoothie because it tastes wildly like actual pumpkin pie without any guilt. I love that it’s creamy and bright, not syrupy fake stuff.

I always reach for 1 cup full fat canned coconut milk (use the thick stuff for creaminess) and a hit of 1 teaspoon pumpkin pie spice to get that season-in-a-glass vibe. And yeah, it doubles as a Paleo Pumpkin Smoothie when I want to keep it simple.

I crave it for breakfast, mid-afternoon, or after a weird late night. Fresh, spiced, and totally unpretentious.

I drink it like dessert.

Ingredients

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Plus the thick coconut milk makes it rich and silky, like dessert in a cup.
Basically the pumpkin puree brings that real pumpkin taste and a nice, velvety body.
The frozen banana adds natural sweetness and creaminess, plus it keeps things chilled.
Maple syrup gives warm, caramel-like sweetness; add more if you want it sweeter.
Pumpkin pie spice adds cozy cinnamon and nutmeg vibes, tiny amount goes a long way.
Vanilla extract rounds everything out, smells amazing and ties the sweet and spice together.

Ingredient Quantities

1 cup full fat canned coconut milk (use the thick stuff for creaminess)

3/4 cup canned pumpkin puree

1 large frozen banana, broken into chunks

1 tablespoon pure maple syrup, or more if you like it sweeter

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

How to Make this

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1. Open the can of full fat coconut milk and scoop out about 1 cup of the thick cream on top, save the watery part for smoothies later if you want it thinner.

2. Dump the 1 cup thick coconut cream into your blender.

3. Add 3/4 cup canned pumpkin puree and 1 large frozen banana broken into chunks so the blender doesn’t freak out.

4. Pour in 1 tablespoon pure maple syrup, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract.

5. Secure the lid and blend on high until totally smooth and creamy, stopping to scrape down the sides with a spatula if needed.

6. Check the texture and taste; if it’s too thick add a splash of the reserved coconut water or a little more coconut milk, if not sweet enough add more maple syrup a teaspoon at a time.

7. If you want it colder or frothier, toss in a few ice cubes and pulse a couple times, but don’t overblend or it’ll get watery.

8. Pour into a chilled glass, dust with a little extra pumpkin pie spice or cinnamon if you want, and enjoy right away because it tastes best fresh.

Equipment Needed

1. Can opener (for the coconut milk and pumpkin cans)
2. Measuring cups and measuring spoons
3. Blender (high speed preferred)
4. Rubber or silicone spatula (for scraping the blender)
5. Chef’s knife and cutting board (to break the frozen banana into chunks)
6. Small bowl or jar (to hold the reserved watery coconut milk)
7. Chilled serving glass and a teaspoon for dusting with spice

FAQ

Q: Can I use regular milk instead of canned coconut milk? A: Yes, you can use any plant milk like almond or oat, but the smoothie will be less rich and creamy than when made with full fat canned coconut milk.

Q: What can I replace maple syrup with? A: Agave, brown rice syrup, or a little brown sugar work fine. If your banana is super ripe you might not need any sweetener at all.

Q: My smoothie is too thick or too thin. How do I fix it? A: For thinner, add a splash of plant milk or water and blend again. For thicker, add a few ice cubes or a bit more frozen banana.

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, but you must roast and puree the pumpkin first and drain any excess liquid. Canned pumpkin is just quicker and more consistent.

Q: How long will leftovers keep? A: Keep in an airtight container in the fridge up to 24 hours. It’s best fresh though because texture and flavor change after a day.

Q: Is this smoothie safe for people with nut allergies? A: Yes, as written it's nut free. Just double check any alternative milks if you substitute, and use safe toppings.

Pumpkin Pie Smoothie (Vegan) Recipe Substitutions and Variations

Full fat canned coconut milk: swap for 1 cup almond milk plus 2 tablespoons cashew butter for creaminess, or use 1 cup silken tofu blended smooth
Canned pumpkin puree: use mashed roasted sweet potato or butternut squash puree, same volume
Large frozen banana: replace with 1/2 ripe avocado plus a handful of ice, or 2 medjool dates and extra ice for thickness and sweetness
Pure maple syrup: use agave nectar, brown rice syrup, or 2-3 soaked medjool dates blended until smooth

Pro Tips

1. Freeze banana chunks flat on a tray first so they blend into smaller pieces and your blender wont struggle. If they clump together, tap the tray to break them apart before dumping in.

2. Chill the can of coconut milk overnight so the cream separates easily. Warm it a few seconds if it gets too hard, but avoid melting it entirely or your shake’ll be thin.

3. Taste as you go. Add maple syrup a teaspoon at a time, and if it feels too heavy, thin with a splash of the reserved coconut water or cold almond milk. Little adjustments make a big difference.

4. For extra silkiness, blend on high for short bursts and scrape the sides between pulses. Overblending with lots of ice makes it watery, so pulse only until smooth.

Pumpkin Pie Smoothie (Vegan) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Vegan Pumpkin Pie Smoothie that tastes like dessert in a cup but won’t ruin your healthy morning game.

Servings

servings

Calories

393

kcal

Equipment: 1. Can opener (for the coconut milk and pumpkin cans)
2. Measuring cups and measuring spoons
3. Blender (high speed preferred)
4. Rubber or silicone spatula (for scraping the blender)
5. Chef’s knife and cutting board (to break the frozen banana into chunks)
6. Small bowl or jar (to hold the reserved watery coconut milk)
7. Chilled serving glass and a teaspoon for dusting with spice

Ingredients

1 cup full fat canned coconut milk (use the thick stuff for creaminess)
3/4 cup canned pumpkin puree
1 large frozen banana, broken into chunks
1 tablespoon pure maple syrup, or more if you like it sweeter
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Directions

Open the can of full fat coconut milk and scoop out about 1 cup of the thick cream on top, save the watery part for smoothies later if you want it thinner.
Dump the 1 cup thick coconut cream into your blender.
Add 3/4 cup canned pumpkin puree and 1 large frozen banana broken into chunks so the blender doesn't freak out.
Pour in 1 tablespoon pure maple syrup, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract.
Secure the lid and blend on high until totally smooth and creamy, stopping to scrape down the sides with a spatula if needed.
Check the texture and taste; if it's too thick add a splash of the reserved coconut water or a little more coconut milk, if not sweet enough add more maple syrup a teaspoon at a time.
If you want it colder or frothier, toss in a few ice cubes and pulse a couple times, but don't overblend or it'll get watery.
Pour into a chilled glass, dust with a little extra pumpkin pie spice or cinnamon if you want, and enjoy right away because it tastes best fresh.

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.