This Pumpkin Pie Smoothie tastes like a slice of pumpkin pie in a glass, and it comes together in just 5 minutes. Pumpkin puree, frozen banana, Greek yogurt, and a little maple syrup blend with warm fall spices into a thick, creamy smoothie that feels like dessert but works just as well for breakfast. It's the easiest way to satisfy your pumpkin spice cravings any time of day.
I tested a few ratios and tricks to find the right balance, and the winner uses a generous ¾ cup of pumpkin puree. You get real pumpkin flavor in every sip instead of just a hint of spice. The frozen banana adds natural sweetness and a milkshake-like texture, while the Greek yogurt keeps it creamy and filling. There's no cooking, no special ingredients, and only one blender to wash, which has made this pumpkin smoothie a regular in my fall rotation.
If you loved this recipe, try our Pumpkin Pancakes, Pumpkin Baked Oatmeal, or Banana Chia Pudding next.
Why You'll Love This Recipe
- Tastes like pumpkin pie. Pumpkin puree, maple syrup, vanilla, and warm spices give you all the flavors of the classic dessert in a drink.
- Thick and creamy. Frozen banana and Greek yogurt create a milkshake-like texture without any ice cream.
- Ready in 5 minutes. Add everything to the blender and blend. There's no cooking and no fancy ingredients.
- Naturally sweetened and gluten-free. Ripe banana and a little maple syrup do all the sweetening, and the smoothie is naturally gluten-free. Just check your granola label if you use it as a topping.
- Easy to customize. Like the best smoothie recipes, it's simple to adjust. Swap the milk, change the yogurt, or add protein powder to make it your own.
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Ingredients and Substitutions
To make this creamy Pumpkin Pie Smoothie, you will need the following ingredients (see recipe card below for quantities):
- pumpkin puree - use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. Canned works great, or use homemade pumpkin puree if you have some on hand.
- frozen banana - a large, ripe banana that has been sliced and frozen gives the smoothie its thick texture and natural sweetness. In a pinch, use a fresh banana and add a little extra ice.
- plain Greek yogurt - adds creaminess and protein. Vanilla Greek yogurt works too, just use slightly less maple syrup. For a dairy-free option, use coconut or almond yogurt.
- milk - any milk works, including whole, 2%, almond milk, oat milk, or soy milk.
- pure maple syrup - sweetens the smoothie and pairs beautifully with pumpkin. Honey works as a substitute.
- vanilla extract - rounds out the flavor and makes the smoothie taste more like pie.
- pumpkin pie spice - gives the classic warm spice flavor. To make your own, mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. That makes the 1 teaspoon this recipe calls for.
- ground cinnamon - boosts the warm, cozy flavor.
- salt - a small pinch balances the sweetness and brings out the pumpkin flavor.
- ice cubes - chills the smoothie. Use a little less ice for a thicker, richer smoothie.
- optional toppings - whipped cream, a sprinkle of ground cinnamon or pumpkin pie spice, chopped pecans, or granola.
Equipment
You will need a high-speed blender (or any high-powered blender), measuring cups and spoons, and two glasses.
Instructions
- Combine the ingredients. Add the pumpkin puree, frozen banana, Greek yogurt, milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and ice to a high-powered blender.
- Blend. Blend on high until completely smooth and creamy, about 30 to 60 seconds. If the smoothie is too thick, add a splash of milk and blend again until it reaches your desired consistency.
- Serve. Divide between two glasses and serve immediately. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired.
Expert Tip
Slice and Freeze a Ripe Banana for the Thickest Smoothie
For the thickest, sweetest smoothie, peel a ripe banana with plenty of brown spots, slice it into coins, and freeze the slices on a parchment-lined tray or in a freezer bag for at least 2 hours. Slices blend more smoothly than a whole frozen banana and are easier on your blender. Because the banana is already frozen, the ice only has to chill the smoothie rather than thicken it, which keeps the flavor rich instead of watered down.
Recipe Variations
- Add protein. Blend in a scoop of your favorite protein powder for a more filling breakfast. You may need an extra splash of milk to keep it pourable.
- Make it dairy-free or vegan. Use plant-based milk and coconut or almond yogurt. The maple syrup keeps it vegan.
- Stir in nut butter. Add 1 tablespoon of almond butter or peanut butter for extra creaminess and a richer flavor.
- Add chia or flax. Blend in 1 tablespoon of chia seeds or ground flax seeds for extra fiber. If you love chia, try our Banana Chia Pudding.
- Swap in sweet potato. Replace ¼ cup of the pumpkin with cooked, cooled sweet potato for a naturally sweeter, extra creamy smoothie.
- Swap the sweetener. Use honey or two pitted Medjool dates in place of the maple syrup.
- Make it a pumpkin spice latte smoothie. Replace ¼ cup of the milk with cold brew or strong chilled coffee.
- Turn it into a smoothie bowl. Skip the ice, reduce the milk to ¼ cup, and spoon it into a bowl with granola and sliced banana on top.
- Add a pie crust crunch. Sprinkle crushed graham crackers over the whipped cream for a pumpkin pie crust feel.
Tips for the Best Pumpkin Pie Smoothie
- Chill the pumpkin. Store your canned pumpkin puree in the fridge before blending. Cold puree makes the smoothie colder and thicker.
- Add the liquids first. Pour the milk and yogurt into the blender before the other ingredients so the blades can catch everything and spin freely.
- Blend until completely smooth. Give it the full 30 to 60 seconds and scrape down the sides if needed so there are no banana or ice chunks.
- Adjust the thickness. Add milk a splash at a time to thin it out, or a few more ice cubes to thicken it up.
- Taste before serving. The sweetness depends on how ripe your banana is and which yogurt you use, so add a little more maple syrup if needed.
- Serve right away. Smoothies are best fresh, before they start to thin out and separate.
Storage
Make Ahead
Make freezer smoothie packs by adding the pumpkin puree, banana slices, pumpkin pie spice, cinnamon, and salt to a freezer-safe bag. Freeze for up to 3 months. When you're ready, add the contents to a blender with the yogurt, milk, maple syrup, and vanilla, and blend. You can skip or reduce the ice.
How to Store
This smoothie is best enjoyed fresh. Leftovers can be stored in an airtight jar in the refrigerator for up to 24 hours. Stir or shake well before drinking, since it will thin out and separate. For the best texture, re-blend it with a few ice cubes.
How to Freeze
Pour leftover smoothie into an ice cube tray or freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. To enjoy, let it thaw slightly in the fridge, then re-blend with a splash of milk until smooth.
How to Serve
Serve this Pumpkin Pie Smoothie as a quick fall breakfast, afternoon snack, or light dessert. It's also a great way to use up leftover pumpkin puree.
For a more filling breakfast or snack, pair your smoothie with one of these:
Fall Breakfast Ideas
If serving this as part of a cozy fall morning, check out our collection of fall breakfast recipes full of warm flavors, from spiced muffins and pumpkin pancakes to apple oatmeal and seasonal grain bowls.
FAQ
Yes. Freeze the pumpkin puree in an ice cube tray and use about ¼ cup extra frozen pumpkin cubes in place of the banana. Add two pitted Medjool dates or an extra tablespoon of maple syrup for sweetness. The smoothie will be slightly less creamy, so add a splash more milk or a few extra ice cubes as needed.
Raw pumpkin is safe to eat, but it's tough and fibrous, so it's hard to blend smooth, and it can taste starchy and bland. For the best flavor and texture, roast or steam the pumpkin first, let it cool, and puree it. Our homemade pumpkin puree works perfectly. Canned pumpkin puree is already cooked, so it's the easiest choice.
Pumpkin pie mix, also sold as pumpkin pie filling, is canned pumpkin that has already been sweetened and spiced and is ready to pour into a pie crust. It is not the same as pure pumpkin puree, which is just cooked pumpkin with nothing added. Don't use pumpkin pie mix in this smoothie, because it will make it too sweet and throw off the flavor. It's also different from pumpkin pie spice, which is the dry spice blend.
Cinnamon, ginger, nutmeg, and cloves are the classic pumpkin pie spices, and allspice adds a warm, peppery depth. The easiest option is a teaspoon of pumpkin pie spice, which already has them all blended together. Add a little extra cinnamon, or a pinch of ginger if you like more of a kick, and taste as you go.
If it's too thick, add milk a splash at a time and blend again. If it's too thin, add a few more ice cubes or a couple more frozen banana slices. A banana that wasn't fully frozen or too much milk are the usual causes.
They can be, depending on what goes in them. This one is made with simple, whole-food ingredients. Pumpkin is often called a superfood because it's packed with fiber and vitamin A, Greek yogurt adds protein, and the banana and maple syrup sweeten it naturally. It still has some natural sugar, so enjoy it as part of a balanced day, and blend in protein powder if you want it to be more filling.
More Pumpkin Recipes
Looking for other recipes like this? Try these:
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Pumpkin Pie Smoothie
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This creamy Pumpkin Pie Smoothie blends pumpkin puree, frozen banana, Greek yogurt, maple syrup, and warm spices into a thick, cozy drink that tastes like pumpkin pie in a glass.
Ingredients
- ¾ cup pumpkin puree
- 1 large banana, frozen
- ¾ cup plain Greek yogurt
- 1 cup milk
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice*
- ¼ teaspoon ground cinnamon
- pinch of salt
- ½ cup ice cubes
Instructions
- Add the pumpkin puree, frozen banana, Greek yogurt, milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt, and ice to a high-powered blender.
- Blend on high until completely smooth and creamy, about 30 to 60 seconds. If the smoothie is too thick, add a splash of milk and blend again until it reaches your desired consistency.
- Divide between two glasses and serve immediately. Top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if desired.
Notes
*Homemade pumpkin pie spice: for 1 teaspoon, mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Storage: Best enjoyed fresh. Refrigerate leftovers in an airtight jar for up to 24 hours and stir or shake before drinking. To freeze, pour into an ice cube tray or freezer-safe container for up to 3 months, then thaw slightly and re-blend with a splash of milk.
- Prep Time: 5 minutes
- Category: Drinks
- Method: Blending
- Cuisine: American
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