Pumpkin Smoothie

This simple Pumpkin Smoothie has all your favorite fall flavors blended together for a quick and delicious breakfast or snack idea. It's made with real pumpkin, pure maple syrup, and Greek yogurt or your favorite protein powder.

Course Drinks

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving (2 cups)

Calories 436kcal

Author Meggan Hill

Ingredients

1 cup milk or almond milk (see note 1)
1 banana chopped and frozen
1 scoop protein powder or 1/2 cup Greek yogurt, optional (see note 2)
2 tablespoons pumpkin purée
1 tablespoon maple syrup (see note 3)
pinch pumpkin pie spice (see note 4)

US Customary - Metric

Instructions

In the bottom of a blender, add milk, banana, pumpkin, maple syrup, and pumpkin pie spice. Blend until smooth. Taste and add additional maple syrup or pumpkin pie spice, if desired.

Notes

Milk: Use cow's milk or any non-dairy milk such as almond milk, oat milk, cashew milk, or soy milk.
Protein powder: You can use either Greek yogurt or protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
Maple syrup: I love the fall flavor of maple here, but you can sweeten your smoothie with honey or agave. Or, add a splash of vanilla for natural sweetness.
Pumpkin spice: To make your own, whisk together the 1 1/2 tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 3/4 teaspoon allspice, and 3/4 teaspoon cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.

Nutrition