This vegan pumpkin pie smoothie is everything you could want in a fall treat! Healthy and easy to make, this delicious recipe is gluten-free, dairy-free, and simply the BEST. Perfect for a midday treat or dessert, it tastes just like pumpkin pie!
Pumpkin season is here!
Since moving to the West Coast, we definitely experience the seasons differently. With an average daily temperature of about 75 degrees F(+ no humidity!), I am not about to complain. It does make the experience of fall a bit different.
Everyone back East is turning on their ovens and beginning to whip out their soup pots, so I wanted to get into the spirit of autumn without the risk of melting right in my kitchen.
Enter: pumpkin pie, in smoothie form!
What are some keys to perfect vegan pumpkin pie smoothies?
- For starters, you want this smoothie to be THICK. Really more on the side of pudding than drinkable beverage. Reason being: we’re eating it with a spoon! All the better to enjoy toppings.
- In order to keep things on the creamy side, we’re going to keep blending low and slow in a high-speed blender. This insures no grainy ice crystals remain and you’re left with the most creamy, dreamy bowl in the land.
- Another secret ingredient? Frozen cauliflower! It does not water things down like ice would, but lends the most velvety texture.
Next up: toppings. Creativity is highly encouraged, as you can modify these bowls exactly to personal preference!
In this recipe I give options for candied ginger, muesli, granola, almonds, hazelnuts, or pomegranate seeds.
Did I say or? I meant AND. Go wild!
What kind of pumpkin should I purchase?
- While it may be temping to substitute pumpkin pie filling here, it’s important to stick with plain old pureed pumpkin in a can. This is so we can control sweetness and spice level!
- This single-serving recipe does call for only 1 cup of pumpkin, meaning there is some leftover in the can, ugh. Feel free to use the entire can by doubling all recipe quantities to share or save for later!
I could see this recipe working well as a lighter breakfast option when you want to celebrate all things fall but aren’t quite ready for a sweater. It could even be eaten as a healthy dessert.
What are some ingredient substitutions I could make?
- To keep things free of refined sugar, we are using dates for a bit of sweetness. A Tablespoon of maple syrup or agave would also work!
- Coconut milk definitely makes this recipe the most reminiscent of pie, but feel free to substitute in almond or oat milk in a pinch.
- While I am calling for “pumpkin pie spice,” please know that this is simply a mixture of cinnamon, nutmeg, cloves, and allspice. I detail below what swaps you can make!
Please be sure to tag @garlic_head on Instagram if you try this, and leave a comment if you enjoy it!
Vegan Pumpkin Pie Smoothie
- High-speed blender
- 1 cup pumpkin puree
- 1/2 frozen banana
- 3/4 cup frozen cauliflower or frozen riced cauliflower (feel free to omit, though texture will change)
- 2 dates pitted (or a couple TBS maple syrup or agave)
- 1 tsp pumpkin pie spice (1/2 tsp cinnamon 1/4 tsp nutmeg, and pinches of allspice and cloves)
- 2 TBS almonds (optional, for healthy fat)
- 1/3 cup coconut milk (sub other nondairy milk but it will be less rich)
- Toppings of choice (I used granola, candied ginger, nuts, and pomegrante arlis)
- Add all ingredients expect for toppings into a high speed blender.
- Turn on low and blend slowly, as this will help the texture be more like soft-serve! Add more liquid if necessary. If you mixture is not combining, turn off machine and scrape down the sides to encourage it along.
- Serve with toppings of choice.
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