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Pumpkin Smoothie Recipe
Ash Tyrrell

Pumpkin Smoothie Recipe

I started making this pumpkin smoothie a few autumns ago when I had half a can of pumpkin puree left over from another bake and didn't want it to go to waste. One sip and I was hooked it tastes shockingly close to a pumpkin pie milkshake, minus the effort of turning on my oven.
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Prep Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree – the star of the recipe; use plain pumpkin puree not pumpkin pie filling
  • 2 frozen bananas sliced – gives the smoothie a thick, ice-cream-like texture without added ice
  • 2 tablespoons ground flaxseed – adds a subtle nutty flavor and a boost of fiber
  • 2 teaspoons pumpkin pie spice – this is what makes it taste like actual pumpkin pie
  • 1½ cups milk of choice – dairy oat, or almond milk all work well here
  • 2 –3 tablespoons brown sugar or maple syrup – adjust to your sweetness preference
  • 1 teaspoon vanilla extract – rounds out the flavor and adds warmth
  • A few ice cubes optional – toss these in if you want an extra-thick, milkshake-style pour

Method
 

  1. Before I even touch the blender, I slice my bananas and freeze them ahead of time if they aren't already frozen. I also measure out my pumpkin puree, milk, and spices so everything is ready to go. Having it all prepped makes the blending step almost instant.
  2. I add the pumpkin puree, frozen banana, ground flaxseed, pumpkin pie spice, milk, and vanilla extract into the blender first. I hold off on the sweetener at this point because I like to taste the base before deciding how sweet I want it to be.
  3. I blend everything on high for about 30 to 45 seconds, stopping once to scrape down the sides with my spatula. I'm looking for a completely smooth, creamy consistency with no lumps of banana or pumpkin left behind.
  4. Once it's smooth, I add the brown sugar or maple syrup and blend again for another 10 to 15 seconds. I always taste it at this stage since pumpkin puree brands vary in sweetness, and I'd rather adjust now than after pouring.
  5. I pour the smoothie straight into my favorite glass and drink it right away while it's cold and thick. If I want it even thicker, I'll toss in a few ice cubes before this final blend.

Notes

  • I always freeze my bananas the night before because it saves time and gives me that milkshake texture I'm after.
  • I add my spices before my liquid so they don't clump at the bottom of the blender.
  • I like to double the batch and freeze the extra in an ice cube tray for a quicker smoothie later in the week.
  • I taste before adding all my sweetener because canned pumpkin varies a lot in natural sweetness.
  • I sometimes blend in a spoonful of nut butter when I want a more filling breakfast