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Pumpkin Banana Smoothie Recipe
Ash Tyrrell

Pumpkin Banana Smoothie Recipe

I started making this pumpkin banana smoothie years ago when I had half a can of pumpkin puree sitting in my fridge with nowhere to go. Now it's become one of my favorite ways to start a cold morning, and I honestly crave it the second the weather turns. It tastes like a slice of pumpkin pie, minus the guilt and the oven time.
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Total Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 frozen bananas sliced — freezing them ahead of time is what gives this smoothie its thick, ice-cream-like texture
  • 1 cup pumpkin puree — use pure pumpkin not pumpkin pie filling, since that version is already loaded with added sugar
  • 1 cup plain Greek yogurt — adds creaminess and a solid protein boost skip it if you want a pumpkin banana smoothie without yogurt
  • 1 cup almond milk — thins the smoothie out to a drinkable consistency swap in any milk you like
  • 1 teaspoon pumpkin pie spice — this is what makes the whole thing taste like dessert don't skip it
  • 1 tablespoon honey or maple syrup optional — only needed if your pumpkin puree tastes a little too earthy on its own
  • Handful of ice cubes optional — toss these in if you want an extra frosty, milkshake-style texture

Method
 

  1. Start with bananas that are already peeled, sliced, and frozen solid, since this step is what gives the smoothie its creamy texture. If you forgot to freeze yours ahead of time, a fresh banana with a handful of ice will work in a pinch. I like keeping a bag of pre-sliced frozen bananas in my freezer just for mornings like this.
  2. Add your frozen banana, pumpkin puree, yogurt, almond milk, and pumpkin pie spice straight into the blender. If you're using honey or maple syrup, pour that in now too. Layering the liquid closer to the blades first helps everything blend more evenly.
  3. Blend on high for about 30 to 60 seconds, stopping to scrape down the sides if needed. You're looking for a completely smooth, thick consistency with no chunks of banana or pumpkin left behind. If it looks too thick to move, splash in a bit more almond milk.
  4. Taste your smoothie and decide if it needs to be thinned out or sweetened further. A little extra milk loosens it up, while a touch more honey rounds out the flavor if your pumpkin tasted flat. This is the step where I make it taste exactly the way I want.
  5. Pour the finished smoothie into glasses right away, since it's at its best when freshly blended and cold. I like topping mine with a sprinkle of cinnamon or a few extra pumpkin seeds for a little crunch on top.

Notes

  • I always freeze my bananas in advance, since a fresh banana just doesn't give me that same thick, milkshake texture.
  • I measure my pumpkin puree straight from the can and freeze the leftovers in ice cube trays so nothing goes to waste.
  • I taste as I go, because pumpkin brands vary a lot in sweetness and flavor intensity.
  • I blend a little longer than I think I need to, since it really smooths out any lingering banana fibers.
  • I keep a jar of pumpkin pie spice specifically for this smoothie, since ground cinnamon alone just doesn't hit the same.