A delicious, veggie-packed pumpkin pie smoothie recipe that’s perfect for a healthy fall breakfast. Made with blended with frozen pumpkin puree, spinach, Medjool dates, hemp hearts, and cozy pumpkin pie spice and raw pecans, this vegan pumpkin smoothie recipe will keep your blood sugar balanced and get you in the mood to carve some pumpkins.
When I was a kid, I LIVED for Baskin Robbins’ pumpkin pie ice cream. I used to beg my mom to stockpile it in our freezer, and if you remember this nostalgic flavor, you get why. It was creamy and sugary, light but indulgent. It was fall in every bite, and I’m not lying when I say this green pumpkin pie smoothie tastes just like that.
I know smoothies in the cooler weather can seem like an odd breakfast choice, but I’m a big believer that green smoothies are the easiest and fastest way to transform your health, and therefore, should be enjoyed year-round. Reason being you can get in more nutrients, hidden veggies, plant based protein, and healthy fat in one cup than most people get all day. And since we’re approaching a season of indulgence, starting the day with a blood sugar balancing breakfast can make a big difference in my energy levels for the rest of the day. If you’re new to eating to balance your blood sugar, check out this episode of the Healthier Together Podcast where we learn how to hack our blood sugar for weight loss, energy, hormone health, sleep and so much more.
Okay, one last awesome thing about this banana free smoothie recipe is that it’s the perfect way to use up leftover pumpkin puree after you’ve made one of these eight healthy pumpkin desserts and saffron orange pumpkin mocktail for your Halloween party.
Pumpkin pie smoothie ingredients
This healthy pumpkin pie smoothie is creamy without banana and is naturally sweetened with Medjool dates so it tastes just like my favorite seasonal Baskin Robbins pumpkin ice cream. It’s also packed with nutrients! Here’s what you’ll need:
- Spinach: I’m usually casual about types of greens in smoothies, but for this one, you really want spinach. Any other type of green doesn’t taste good.
- Frozen cubes of pumpkin puree: just freeze canned pumpkin puree in an ice cube tray, then pop it out and store in a @stasherbag until you’re ready to use it.
- Medjool dates: this helps to sweeten the smoothie and add insoluble fiber, which is essential for healthy digestion.
- Hulled hemp hearts: adds plant-based protein and healthy fats, which make this smoothie really creamy
- Pumpkin pie spice: if you’d like you can make your own with this easy recipe or you can grab some from the store. I love this blend from Frontier Coop.
- Raw pecans: these nuts are great for keeping you full and satiated, plus they are anti-inflammatory and heart-healthy.
- Filtered water: I prefer using water as the liquid base for my smoothies (it’s creamy enough as is!), but you could also use almond or oat milk here.
Tips for making this healthy fall smoothie
Here are a few of my favorite tips for making this pumpkin pie smoothie thick and creamy:
- Freeze canned pumpkin puree in an ice cube tray, then pop it out and store in a Stasher Bag until you’re ready to use it.
- I use a high-powered blender for all of my green smoothie recipes. Specifically, the Vitamix Ascent A2500 is the one I use. If you don’t have a high-powered blender, soak the Medjool dates and the raw pecans in boiling water for 10 minutes prior to making your smoothie. Just make sure you drain them before blending!
This healthy pumpkin pie smoothie serves two, so you can save half for the perfect high protein breakfast meal prep! Just store the “for later” half in a mason jar with a lid in the fridge for up to 24 hours.
More healthy pumpkin recipes to try:
Pumpkin Pie Chia Pudding (GF, V)
I hope you love this green pumpkin pie smoothie recipe! If you make it, tag me on Instagram (@lizmoody) when you share your creation! Enjoy!Print
- A few handfuls of spinach
- 3–4 ice cubes of pumpkin puree (just freeze canned pumpkin puree in an ice cube tray, then pop it out when you’re ready to use it)
- 3 pitted Medjool dates
- 3 spoonfuls of hulled hemp hearts
- 1 teaspoon of pumpkin pie spice
- 1 handful of raw pecans
- Filtered water (start out with the smallest amount possible and add liquid as you go to keep it creamy)
- Combine all ingredients in a blender and blend until smooth, adding more water as needed!
- This serves two, so save some for tomorrow’s breakfast or share with someone you love.
- Serving Size: 2