You know what I love about this Healthy Pumpkin Smoothie? It tastes just like pumpkin pie! The warm spices mix with creamy pumpkin to make the best fall breakfast.

I make this smoothie all the time because it’s packed with protein and fiber. That means it keeps me full for hours.

The frozen banana makes it super thick and creamy. No ice needed! I add nut butter for healthy fats, and it tastes amazing. Honestly, this beats actual pumpkin pie sometimes.

Whether you drink it after the gym or need an afternoon treat, this Healthy Pumpkin Smoothie hits the spot every time.

Pumpkin Smoothie Ingredients

This smoothie tastes like dessert, but it’s actually good for you! Check the recipe card below for exact amounts.

Pumpkin puree: Grab canned pure pumpkin or make your own at home. It gives you real fall flavor plus fiber.
Greek yogurt: Plain or vanilla works great. Whole milk yogurt adds protein and makes it super creamy and thick.
Frozen banana: This makes your smoothie naturally sweet and thick. You won’t need any ice cubes to blend it.
Almond milk: Pick unsweetened to keep calories low. It helps everything blend together into a smooth, drinkable texture.
Nut butter: I love almond or pecan butter best. They add healthy fats and nutty taste that keeps you full.
Vanilla extract: Just a teaspoon boosts all the other flavors. It makes the warm pumpkin spices taste even better.
Pumpkin pie spices: Mix cinnamon, ginger, nutmeg, and allspice together. These warm spices make it taste just like pumpkin pie from the oven, and every sip reminds you of fall desserts.

How to Make Pumpkin Smoothie

This takes just five minutes to make. No cooking at all! Here’s how I do it.

Step 1: Get everything ready. Pull out your 1 frozen banana, ½ cup yogurt, ½ cup pumpkin puree, ½ cup almond milk, 1 tablespoon nut butter, vanilla, and spices.

Step 2: Toss it in the blender. Drop in everything, including the ½ teaspoon cinnamon and pinches of nutmeg, ginger, and allspice. Put them in the order I listed.

Step 3: Start slow. Turn your blender on low first. Then bump it up to high over about 30 seconds. This breaks down that frozen banana nicely.

Step 4: Blend it smooth. Keep going on high for 1–2 minutes. You want zero lumps. It should look creamy and dreamy when you’re done blending.

Step 5: Fix the thickness. Is it too thick? Add 1–2 tablespoons more almond milk. Blend again. Keep adding milk until you can pour it easily.

Step 6: Pour and drink. Grab your tall glass or jar and pour it in. Drink it right away for the best taste. Top with cinnamon, pecans, or whipped cream if you’re feeling fancy!

Tips for the Best Pumpkin Smoothie

Want yours to turn out perfect? Follow these tips and you’ll love it every time.

Pick ripe bananas: Freeze bananas when they get brown spots. They’re super sweet then, so you don’t need any sugar added.
Skip ice cubes: The frozen banana makes it cold and thick. Ice just waters down the flavor and makes it grainy.
Add milk slowly: Blender acting stuck? Pour in almond milk, one tablespoon at a time, until it spins smoothly again.
Begin on low: Start your blender slow, then go faster. This stops ingredients from sticking to the sides and makes blending easier.
Give it time: Blend for the full 1–2 minutes. This mixes all those yummy spices in, so every sip tastes good.

Variations and Substitutions

You can change this recipe based on what you have at home. Try different things and find your favorite way!

No dairy: Swap in coconut yogurt or cashew yogurt instead. Use oat milk or another plant milk you like best.
More protein: Toss in a scoop of vanilla protein powder. Collagen peptides work great too, especially after you work out.
Extra fiber: Stir in a tablespoon of ground flaxseed or chia seeds. You get more fiber plus omega-3s and other good stuff.
Make it sweeter: Add a tablespoon of maple syrup or two dates without the pits. This makes it taste more like a dessert.
Easy spice mix: Just use ½ teaspoon of store-bought pumpkin pie spice. It saves time and tastes just as good.

Make-Ahead and Storage Tips

Want to prep this ahead? I’ve got you covered! The ice cube method is my favorite. Blend your smoothie, then pour it into ice cube trays. Freeze them for up to three months. When you want one, blend the frozen cubes with a splash of milk.

DELICIOUS! You can also use the mason jar method. Layer all the ingredients except the banana in a jar and freeze it.

Blend everything from frozen when you’re ready. Or try the freezer bag method. Put ingredients in separate bags, freeze them flat, and blend with liquid later.

If you make it fresh, keep it in the fridge for up to 24 hours. But honestly? It tastes way better when you drink it right away.

Recipe FAQs

Can I use fresh banana instead of frozen?

Yes, but throw in ½ cup ice so it gets thick and cold like a real smoothie should be.

What can I substitute for almond butter?

Try peanut butter, cashew butter, pecan butter, or sunflower seed butter. They all add nutty flavor and healthy fats.

How do I make this vegan?

Use coconut yogurt or cashew yogurt instead of Greek yogurt. Check that your nut butter doesn’t have honey in it.

Can I add protein powder?

YES! Add one scoop of vanilla or unflavored protein powder. It won’t mess up the taste at all.

Is canned pumpkin the same as pumpkin pie filling?

Nope! Use pure pumpkin puree only. Pie filling has sugar and spices already mixed in, which makes it too sweet.

How can I make it sweeter?

Stir in 1 tablespoon maple syrup or 2 pitted dates. Or just use vanilla yogurt instead of plain yogurt.

Can I prep this smoothie ahead?

You bet! Freeze the ingredients in portions, or freeze the blended smoothie in ice cube trays for quick breakfasts later.

What if my smoothie is too thick?

Pour in almond milk, one tablespoon at a time while you blend. Keep going until it’s thin enough to drink.

Can I use pumpkin pie spice?

Sure can! Use ½ teaspoon pumpkin pie spice instead of measuring out cinnamon, ginger, nutmeg, and allspice separately.

How long does this smoothie keep?

Put it in a container with a lid and store it in the fridge for up to 24 hours. But it’s the best fresh!