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!
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Pumpkin Pie Smoothie, your new favorite summer-into-fall treat
Pumpkin season is here! Fluffy vegan pumpkin pancakes are one of my favorite things to make once the temperatures get chillier. I even have a full category of healthy pumpkin recipes on the site now! September is a perfect month for trying some Vegan Apple Hand Pies or Simple Apple Cider Sangria too.
If you're a smoothie fan, this Cranberry Orange Smoothie is a winner.
Since moving to the West Coast, we definitely experience the seasons differently. With an average daily temperature of about 75 degrees F, 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.
This pumpkin pie in smoothie form is a perfect solution.
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. This method actually works for all kinds of smoothies.
- 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.
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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. Feel free to include them all.
What kind of pumpkin should I purchase for pumpkin pie?
- 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 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 use here.
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
Ingredients
- 1 cup pumpkin puree
- ½ frozen banana
- ¾ cup frozen cauliflower or frozen riced cauliflower
- 2 dates pitted or a couple TBS maple syrup or agave
- 1 teaspoon pumpkin pie spice ½ teaspoon cinnamon ¼ teaspoon nutmeg, and pinches of allspice and cloves
- ⅓ cup coconut milk sub other nondairy milk but it will be less rich
- Toppings of choice I used granola, candied ginger, nuts, and pomegranate arils
Instructions
- 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. This recipe makes about 2 bowls.
Lucy says
What a perfect transitional recipe - this will be made all September for us!
Emily says
Thank you for commenting, Lucy! So glad!