For when you want and you're feeling

Pumpkin Pie Smoothie

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!

overhead shot of pumpkin pie smoothie bowl with pomegranate and granola

Pumpkin Pie Smoothie, your new favorite summer-into-fall treat

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, 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.

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.

pumpkin pie smoothie with a spoon scooped out of it on a wood board

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!

Want more fall recipes? Try one of these cozy fall foods next:

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pumpkin pie smoothie with a spoon scooped out of it on a wood board

Vegan Pumpkin Pie Smoothie

  • Author: Emily
  • Total Time: 7 minutes
  • Yield: 1 serving 1x
  • Diet: Vegan


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!


Units Scale
  • 1 cup pumpkin puree
  • 1/2 frozen banana
  • 3/4 cup frozen cauliflower or frozen riced cauliflower
  • 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)
  • 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 pomegranate arils)


  1. Add all ingredients expect for toppings into a high speed blender.
  2. 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.
  3. Serve with toppings of choice. This recipe makes about 2 bowls.
  • Prep Time: 7 minutes
  • Cook Time: 0 minutes
  • Category: Drinks
  • Method: Blending
  • Cuisine: American


  • Serving Size: 1 smoothie
  • Calories: 222 calories
  • Sugar: 27 g
  • Sodium: 23 mg
  • Fat: 7.6g
  • Saturated Fat: 6.5g
  • Unsaturated Fat: 1.1g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 7.3g
  • Protein: 3.5g
  • Cholesterol: 0mg

Keywords: smoothie, pumpkin, drink, fall, bowl

Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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