This pumpkin pie smoothie is ready in just minutes! This healthier alternative is sweetened with medjool dates and pumpkin!
Fall isn’t complete without a pumpkin pie smoothie! I love this smoothie and make it often during the season. This version is plant-based and naturally sweetened. It also packs a healthy dose of fiber! It is dairy-free if you use a plant-based milk.
I love to use almond milk. Have you ever tried to make your own? Its super easy and my version is so creamy and delicious. It is great to have on hand. I also love to use it in homemade mashed potatoes. My version is a bit creamier than other versions due to using a bit more almonds. Here is a link to my homemade almond milk if you want to try it.
The only prep work you need to do in advance is to make sure you freeze a couple of spotty bananas. I do this regularly as we use them for a lot of recipes and especially for banana nice cream and smoothie bowls.
When you freeze the bananas, break them into a few pieces. I use gallon sized plastic sealable bags. I re-use them over and over and wash them in between uses. Another way to store them is in a resealable container. I only put around 8 bananas per bag and I flatten out the bag before putting it in the freezer. If you pile the bananas on top of each other, they will get stuck together.
This recipe makes a milkshake type consistency. If you want the smoothie to be less cold and icy, you can omit the ice. If you’d like to make it more warming, add some ginger into the smoothie.
Want more healthier smoothies?
Pumpkin Pie Smoothie
- 1 ½ cups unsweetened almond milk
- 1 cup ice
- ½ cup pumpkin puree
- 2 frozen bananas, cut in thirds
- 2 soft medjool dates
- 1 tablespoon ground flax seeds
- ½ teaspoon pumpkin pie spice
- Pinch vanilla bean powder
- Add all ingredients to a high speed blender.
- Blend thoroughly until all there are no more banana and date pieces, approximately one minute.
- Best enjoyed immediately.