I couldn’t believe a Vegan Pumpkin Pie Smoothie could pack over 25 grams of plant based protein while staying entirely gluten free and dairy free, so I had to share why it became my favorite fall breakfast.

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I always thought fall smoothies were all the same till I made this Vegan Pumpkin Pie Smoothie that actually tastes like a slice of pie. I stir together unsweetened almond milk and pumpkin puree and the flavor hits like dessert, but you can drink it before work.

It’s a Pumpkin Protein Smoothie that somehow feels rich without being heavy, and yes it gives you real staying power. People keep asking if it’s a treat, I just shrug and tell them it’s breakfast now.

You’ll want this on repeat all season, trust me.

Ingredients

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Unsweetened almond milk, light and creamy, low in calories, adds mild nut flavor.
Pumpkin puree, fiber rich, loads of vitamin A, gives real pumpkin taste.
Frozen banana, makes it thick and sweet, adds potassium and carbs.
Vanilla plant based protein powder, boosts protein, keeps you full longer.
Natural almond butter, healthy fats and protein, adds richness and nuttiness.
Chia seeds, tiny fiber bombs, thicken smoothies and give omega 3s.
Maple syrup or medjool date, natural sweeteners, not too processed, adds caramel notes.
Pumpkin pie spice, cinnamon clove nutmeg mix, smells cozy and autumnal.
Hemp seeds optional, extra protein and healthy fats without changing taste much.

Ingredient Quantities

1 cup unsweetened almond milk or any plant milk you like

1/2 cup canned pumpkin puree not pumpkin pie filling

1 frozen banana sliced

1 scoop vanilla plant based protein powder about 25 g

2 tablespoons natural almond butter or peanut butter

1 tablespoon chia seeds

1/2 to 1 tablespoon pure maple syrup or 1 medjool date pitted

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

pinch of salt

1/2 cup ice

optional 2 tablespoons hemp seeds or 1/4 cup silken tofu for extra protein

How to Make this

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1. Pour 1 cup unsweetened almond milk or your favorite plant milk into the blender first so the blades get moving easy.

2. Add 1/2 cup canned pumpkin puree not pumpkin pie filling, and the frozen banana slices.

3. Scoop in 1 scoop vanilla plant based protein powder (about 25 g) and 2 tablespoons natural almond butter or peanut butter.

4. Sprinkle in 1 tablespoon chia seeds, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon and a pinch of salt.

5. Add 1/2 to 1 tablespoon pure maple syrup or a pitted medjool date for sweetness.

6. Toss in 1/2 cup ice and if you want extra protein add either 2 tablespoons hemp seeds or 1/4 cup silken tofu.

7. Blend on high until totally smooth, stopping to scrape down the sides once or twice, if it seems too thick add a splash more plant milk, too thin add a few more ice cubes or another frozen banana.

8. If you dont like chia grit let the blended smoothie sit 1 to 2 minutes so the chia can plump up, then stir and taste.

9. Taste and adjust: more maple for sweetness, more spice for warmth, or a pinch more salt to bring out the flavors.

10. Pour into a glass, sprinkle a little cinnamon or hemp seeds on top or drizzle some almond butter, enjoy right away and rinse the blender with warm water and a drop of soap for easy cleanup.

Equipment Needed

1. Blender (high speed if you got one, helps make it extra smooth)
2. 1 cup and 1/2 cup measuring cups plus tablespoon and teaspoon (for milk, pumpkin, spices)
3. Rubber spatula (scrape the sides and get every bit out)
4. Can opener (for the pumpkin)
5. Cutting board and knife (slice the banana or chop a date)
6. Scoop or small dry measuring spoon (for the protein powder and nut butter)
7. Tall glass or serving cup and a spoon (for topping and stirring)
8. Small bowl or ramekin (optional, to mash the date or hold chia while measuring)

FAQ

1 cup unsweetened almond milk or any plant milk you like

1/2 cup canned pumpkin puree not pumpkin pie filling

1 frozen banana sliced

1 scoop vanilla plant based protein powder about 25 g

2 tablespoons natural almond butter or peanut butter

1 tablespoon chia seeds

1/2 to 1 tablespoon pure maple syrup or 1 medjool date pitted

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

pinch of salt

1/2 cup ice

optional 2 tablespoons hemp seeds or 1/4 cup silken tofu for extra protein

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No. Pumpkin pie filling has sugar and spices already mixed in and will make the flavor too sweet and powered. Use plain pumpkin puree only.

Q: What if I don’t have vanilla plant based protein powder? A: Any plant protein works, plain or flavored. If it's unflavored add a touch more maple or a half teaspoon vanilla extract. Pea, rice, or a blend are all fine.

Q: How do I make it thicker or thinner? A: Thicker: add more frozen banana, ice, or a tablespoon more chia and let sit 5 minutes. Thinner: add extra plant milk a little at a time and blend until you like the consistency.

Q: Want more protein, what’s best? A: Add the optional silken tofu or hemp seeds, or use a higher protein powder. Peanut or almond butter also adds some protein but also fats and calories.

Q: Can I prepare this ahead or freeze it? A: You can make a batch and store in the fridge for up to 24 hours but it will thicken and separate a bit so shake or stir. Freeze in portions for up to 1 month and thaw in the fridge, then blend with a splash of milk to refresh.

Q: Any allergy swaps or notes for kids? A: Use seed butter instead of nut butter for nut allergies, and choose a protein powder free from allergens. For kids reduce the spice if they don’t like it and skip added sweetener if their banana is sweet enough.

Vegan Protein Pumpkin Pie Smoothie Recipe Substitutions and Variations

Plant milk (1 cup): swap with oat milk for extra creaminess and mild sweetness, or use soy milk if you want more protein, or light canned coconut milk for a richer, dessert-y vibe.
Frozen banana: replace with 1/2 ripe avocado plus a little maple syrup for creaminess, or 3/4 cup frozen mango for a fruitier sweetness and thick texture.
Vanilla plant protein scoop: use pea or soy protein powder (similar protein, neutral flavor), or hemp protein if you dont mind a slightly grainier texture and nuttier taste.
Almond butter (2 tbsp): swap for peanut butter, cashew butter, or sunflower seed butter (nut free option) — all give fat, creaminess and that nutty flavor.

Pro Tips

1. freeze the banana slices flat on a tray first, then pop them in a bag so they dont clump together — they blend silkier and you can use only a little milk for thickness; if it gets too thick just splash more milk and pulse a few times.

2. make a quick chia gel ahead of time by mixing chia with a little milk or water and letting it sit 5 to 10 minutes, that way you avoid gritty bits, or blend extra long and let the smoothie rest a minute before drinking.

3. taste and balance not just with more sweet but with tiny things like a pinch more salt or a drop of vanilla extract or even a squeeze of citrus to brighten it, small tweaks do a lot so add little by little.

4. for creamier protein texture use silken tofu or soaked hemp seeds instead of dry powder sometimes, and if your powder clumps try mixing it with a splash of milk first then add the rest, cleanup hack: fill blender half with warm water and a drop of soap and run it for 10 seconds.

Vegan Protein Pumpkin Pie Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I couldn't believe a Vegan Pumpkin Pie Smoothie could pack over 25 grams of plant based protein while staying entirely gluten free and dairy free, so I had to share why it became my favorite fall breakfast.

Servings

servings

Calories

600

kcal

Equipment: 1. Blender (high speed if you got one, helps make it extra smooth)
2. 1 cup and 1/2 cup measuring cups plus tablespoon and teaspoon (for milk, pumpkin, spices)
3. Rubber spatula (scrape the sides and get every bit out)
4. Can opener (for the pumpkin)
5. Cutting board and knife (slice the banana or chop a date)
6. Scoop or small dry measuring spoon (for the protein powder and nut butter)
7. Tall glass or serving cup and a spoon (for topping and stirring)
8. Small bowl or ramekin (optional, to mash the date or hold chia while measuring)

Ingredients

1 cup unsweetened almond milk or any plant milk you like
1/2 cup canned pumpkin puree not pumpkin pie filling
1 frozen banana sliced
1 scoop vanilla plant based protein powder about 25 g
2 tablespoons natural almond butter or peanut butter
1 tablespoon chia seeds
1/2 to 1 tablespoon pure maple syrup or 1 medjool date pitted
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
pinch of salt
1/2 cup ice
optional 2 tablespoons hemp seeds or 1/4 cup silken tofu for extra protein

Directions

Pour 1 cup unsweetened almond milk or your favorite plant milk into the blender first so the blades get moving easy.
Add 1/2 cup canned pumpkin puree not pumpkin pie filling, and the frozen banana slices.
Scoop in 1 scoop vanilla plant based protein powder (about 25 g) and 2 tablespoons natural almond butter or peanut butter.
Sprinkle in 1 tablespoon chia seeds, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon and a pinch of salt.
Add 1/2 to 1 tablespoon pure maple syrup or a pitted medjool date for sweetness.
Toss in 1/2 cup ice and if you want extra protein add either 2 tablespoons hemp seeds or 1/4 cup silken tofu.
Blend on high until totally smooth, stopping to scrape down the sides once or twice, if it seems too thick add a splash more plant milk, too thin add a few more ice cubes or another frozen banana.
If you dont like chia grit let the blended smoothie sit 1 to 2 minutes so the chia can plump up, then stir and taste.
Taste and adjust: more maple for sweetness, more spice for warmth, or a pinch more salt to bring out the flavors.
Pour into a glass, sprinkle a little cinnamon or hemp seeds on top or drizzle some almond butter, enjoy right away and rinse the blender with warm water and a drop of soap for easy cleanup.

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.