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–+ servings
A glass of pumpkin pie smoothie with an orange and white striped straw. Fall leaves and a mini pumpkin are in the background.
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5 from 5 votes

Pumpkin Pie Smoothie

A protein-packed treat to welcome in fall
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: beverages, Breakfast, Snack
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 1 (about 1 ½ cups)
Calories: 409kcal
Author: Anne Danahy, RD

Ingredients

  • ½ cup canned pureed pumpkin cold
  • 1 medium banana frozen
  • ½ cup milk regular or plant-based
  • ½ cup plain Greek yogurt non-fat or low-fat
  • 1 tablespoons almond butter
  • 1 tablespoon flaxseed meal
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice mix
  • 1 teaspoon maple syrup optional

Instructions

  • Break the banana into chunks and place it in the blender jar.
  • Add all of the remaining ingredients except for the maple syrup to the blender. Blend for about 20 seconds or until everything is smooth.
  • Taste and add the maple syrup if you want more sweetness.
  • Serve immediately.

Notes

Nutrition facts are without maple syrup.
This recipe doubles or triples easily, and you can freeze leftovers. Pour any leftover smoothie mix into small freezer bags or ice cube trays. Store in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 409kcal | Carbohydrates: 53g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 1193mg | Fiber: 10g | Sugar: 29g | Vitamin A: 19378IU | Vitamin C: 16mg | Calcium: 378mg | Iron: 3mg