I wouldn’t normally have pumpkin pie for breakfast, so when I developed this Pumpkin Breakfast Smoothie using pantry staples and one surprising ingredient, I had to share the recipe.

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I never thought breakfast could feel like dessert until I mixed canned pumpkin puree with a frozen banana and hit blend. It’s not the usual sweet sludge, there’s a surprising brightness that makes you do a double take.

If you like the idea of Pumpkin Spice Breakfast but want something faster, this slurpy thing bridges that gap and it even plays nice with my late-morning Pumpkin Coffee Smoothie habits. I’m not saying it replaces pie, but it wakes up the same memories only lighter and drinkable.

Try it when you’re curious, not just when you crave comfort.

Ingredients

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Pumpkin puree: earthy, creamy base, rich in fiber and vitamin A, low calorie.
Frozen banana adds natural sweetness, potassium, carbs for energy, thickens smoothies.
Greek yogurt gives protein, creaminess, tang, helps fullness, swap dairy free if needed.
Almond milk keeps it light, low calorie, mild nutty background flavor, dairy free.
Maple or honey sweetens naturally, adds flavor, use sparingly to control sugar.
Pumpkin pie spice adds warm notes, low cal, lots of aroma, more depth.
Chia or flax boost fiber and omegas, thickens texture, great for satiety.
Vanilla rounds flavors, makes it taste sweeter without added sugar.
Protein powder raises protein count, makes smoothie more filling, good post workout.

Ingredient Quantities

1/2 cup (120 g) canned pumpkin puree, not pumpkin pie filling

1 large frozen banana (about 1 cup)

1 cup (240 ml) unsweetend almond milk or any milk you like

1/2 cup (120 g) plain Greek yogurt or dairy free yogurt

1 to 2 tablespoons pure maple syrup or honey (optional)

1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ground ginger, pinch nutmeg)

1/2 teaspoon vanilla extract

1/2 to 1 cup ice (optional, for chill and thickness)

Pinch of salt

1 tablespoon chia seeds or ground flax (optional)

1 scoop vanilla protein powder (optional)

How to Make this

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1. Gather everything: 1/2 cup pumpkin puree (not pie filling), 1 large frozen banana, 1 cup milk (almond or whatever), 1/2 cup plain Greek or dairy free yogurt, 1 to 2 Tbsp maple syrup or honey (optional), 1 tsp pumpkin pie spice (or combo: 1/2 tsp cinnamon, 1/4 tsp ginger, pinch nutmeg), 1/2 tsp vanilla, pinch salt, 1/2 to 1 cup ice (optional), 1 Tbsp chia or ground flax (optional), 1 scoop vanilla protein (optional).

2. If you used chia seeds and want them less grainy, stir them into the milk and let sit 3 to 5 minutes so they plump slightly, it makes the smoothie silkier.

3. Pour the milk into the blender first so the blades spin easily, then add the frozen banana and pumpkin puree, this helps avoid clogs and makes a smoother blend.

4. Add the yogurt, maple or honey if using, pumpkin pie spice (or the cinnamon/ginger/nutmeg mix), vanilla extract and the pinch of salt.

5. Add protein powder and chia or flax now if you want more protein or fiber, they blend better when added up front; if using whole chia you can also sprinkle some on top later for texture.

6. Add 1/2 cup ice to start, then more up to 1 cup if you want it thicker and colder; if your banana was not frozen, use more ice instead or freeze banana chunks next time.

7. Blend on high until totally smooth, stop and scrape the sides once or twice to get every bit mixed, blend again for 10 to 20 seconds more.

8. Taste and adjust: add another splash of milk if too thick, more ice if too thin and you want it colder, or a little extra maple syrup if it needs sweetness; a tiny extra pinch of spice wakes it up.

9. If you used chia and want it thicker, let the smoothie sit 3 to 5 minutes to thicken up, stir again then pour.

10. Pour into a glass, sprinkle a little extra cinnamon or chia on top if you like, grab a straw and enjoy.

Equipment Needed

1. High-speed blender with a tight-fitting lid (so the blades can really pulverize the frozen banana)
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp and tsp)
3. Rubber or silicone spatula to scrape the sides and scoop out the pumpkin
4. Freezer bag or small container to freeze banana slices ahead of time
5. Small bowl or jar to bloom chia seeds if you use them
6. Paring knife and cutting board to slice the banana before freezing
7. Tall serving glass and a straw or spoon to enjoy it right away
8. Regular spoon for tasting and adjusting sweetness as you go

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pumpkin pie filling, its already sweetened and spiced so it will throw off the flavor and texture. Use plain canned pumpkin puree or roast and mash fresh pumpkin instead.

Q: I dont have a frozen banana, what can I do? A: Fresh banana works, but the smoothie will be thinner and less creamy. Add 1/2 to 1 cup ice or freeze chopped banana pieces for thickness. You can also use frozen mango or avocado for creaminess.

Q: Can I make this dairy free? A: Yes, swap the Greek yogurt for a dairy free yogurt and use almond milk or any plant milk. If you use whey protein, switch to a plant protein powder to keep it vegan.

Q: How do I make it thicker or thinner? A: For thicker, use more frozen banana, less milk, add ice, or stir in chia seeds and let sit a few minutes. For thinner, add more milk a little at a time until you reach the texture you want.

Q: How long will leftovers keep and can I save some for later? A: Store in an airtight container in the fridge up to 24 hours, best within 12 hours. It may separate, just shake or reblend. Freezing is possible but texture changes, reblend after thawing.

Q: Should I add protein powder or seeds, and will they change the taste? A: Yes you can add a scoop of vanilla protein, chia seeds or ground flax. They boost nutrition, but chia will thicken if left to sit and some powders can make it chalky so adjust the sweetener and liquid to taste.

Pumpkin Spice Smoothie Recipe Substitutions and Variations

Pumpkin puree: swap 1:1 with canned sweet potato puree or roasted butternut squash puree — same texture, a bit sweeter so cut back on maple if needed.
Frozen banana: use 1/2–1 ripe avocado for creaminess (add 1 tsp maple if you want it sweeter) or 1 cup frozen mango for a sweeter tropical twist.
Plain Greek yogurt: replace with 1/2 cup silken tofu or coconut yogurt for a dairy free option, but expect less tang with coconut.
Maple syrup or honey: use agave nectar, brown rice syrup, or 1–2 tablespoons granulated sugar dissolved in a little milk; adjust to taste.

Pro Tips

– Freeze the banana in chunks and toss those chunks in with the milk first so the blender doesnt fight you. If your blender still struggles warm the frozen banana 10 to 15 seconds in the microwave so it chops easier.

– If you use chia or whole flax, mix them into the milk and let sit 3 to 5 minutes until they puff up, it makes the smoothie way less gritty. For an even silkier drink grind the seeds first or use milled flax.

– Taste as you go and add just a tiny pinch more salt or spice to wake up the flavors, a little extra maple if the banana isnt super sweet. Also a tablespoon of almond or peanut butter gives body and makes it more satisfying.

– Want thicker without watering it down with too much ice? Freeze small cubes of milk or portion the pumpkin into ice cube trays ahead of time so you get cold and thick with no extra dilution.

Pumpkin Spice Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I wouldn't normally have pumpkin pie for breakfast, so when I developed this Pumpkin Breakfast Smoothie using pantry staples and one surprising ingredient, I had to share the recipe.

Servings

servings

Calories

206

kcal

Equipment: 1. High-speed blender with a tight-fitting lid (so the blades can really pulverize the frozen banana)
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp and tsp)
3. Rubber or silicone spatula to scrape the sides and scoop out the pumpkin
4. Freezer bag or small container to freeze banana slices ahead of time
5. Small bowl or jar to bloom chia seeds if you use them
6. Paring knife and cutting board to slice the banana before freezing
7. Tall serving glass and a straw or spoon to enjoy it right away
8. Regular spoon for tasting and adjusting sweetness as you go

Ingredients

1/2 cup (120 g) canned pumpkin puree, not pumpkin pie filling
1 large frozen banana (about 1 cup)
1 cup (240 ml) unsweetend almond milk or any milk you like
1/2 cup (120 g) plain Greek yogurt or dairy free yogurt
1 to 2 tablespoons pure maple syrup or honey (optional)
1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ground ginger, pinch nutmeg)
1/2 teaspoon vanilla extract
1/2 to 1 cup ice (optional, for chill and thickness)
Pinch of salt
1 tablespoon chia seeds or ground flax (optional)
1 scoop vanilla protein powder (optional)

Directions

Gather everything: 1/2 cup pumpkin puree (not pie filling), 1 large frozen banana, 1 cup milk (almond or whatever), 1/2 cup plain Greek or dairy free yogurt, 1 to 2 Tbsp maple syrup or honey (optional), 1 tsp pumpkin pie spice (or combo: 1/2 tsp cinnamon, 1/4 tsp ginger, pinch nutmeg), 1/2 tsp vanilla, pinch salt, 1/2 to 1 cup ice (optional), 1 Tbsp chia or ground flax (optional), 1 scoop vanilla protein (optional).
If you used chia seeds and want them less grainy, stir them into the milk and let sit 3 to 5 minutes so they plump slightly, it makes the smoothie silkier.
Pour the milk into the blender first so the blades spin easily, then add the frozen banana and pumpkin puree, this helps avoid clogs and makes a smoother blend.
Add the yogurt, maple or honey if using, pumpkin pie spice (or the cinnamon/ginger/nutmeg mix), vanilla extract and the pinch of salt.
Add protein powder and chia or flax now if you want more protein or fiber, they blend better when added up front; if using whole chia you can also sprinkle some on top later for texture.
Add 1/2 cup ice to start, then more up to 1 cup if you want it thicker and colder; if your banana was not frozen, use more ice instead or freeze banana chunks next time.
Blend on high until totally smooth, stop and scrape the sides once or twice to get every bit mixed, blend again for 10 to 20 seconds more.
Taste and adjust: add another splash of milk if too thick, more ice if too thin and you want it colder, or a little extra maple syrup if it needs sweetness; a tiny extra pinch of spice wakes it up.
If you used chia and want it thicker, let the smoothie sit 3 to 5 minutes to thicken up, stir again then pour.
Pour into a glass, sprinkle a little extra cinnamon or chia on top if you like, grab a straw and enjoy.

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.