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I love fall, and I can’t wait to share this healthy pumpkin smoothie with you. You loved my Maple Pumpkin Smoothie, and I’m pretty sure this one will win you over, too. It’s a cozy blend of subtle sweetness, warming flavors that tastes just like pumpkin pie—only in smoothie form. Season it with pumpkin pie spice, sip slowly, and enjoy pure fall joy in a glass.

Even as the weather cools down, I’m still sipping a daily smoothie. I love how smoothies make me feel and how they support my wellness goals year-round. If cold smoothies aren’t your thing on chilly days, you can absolutely try blending warm smoothies instead. Same nourishing ingredients, just a different cozy vibe.

Table of Contents

Ingredients for a pumpkin smoothie recipe in bowls on wooden table.

Pumpkin Smoothie Ingredients

Blending a variety of healthy ingredients can easily turn pumpkin puree into a tasty smoothie minutes. Here’s a breakdown of everything we’re blending in my healthy pumpkin smoothie:

  • Unsweetened almond milk: This keeps the smoothie light and drinkable since there are already several heavy ingredients in the blender. Check out my almond milk brands shopping guide for suggestions or make your own almond milk.
  • Pumpkin puree: This is the star of the show. Store-bought or homemade both work well—just be sure you’re using pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
  • Spinach: I love sneaking leafy green vegetables into smoothie to add extra fiber without changing the taste.
  • Banana: This is where the natural sweeteners comes in since pumpkin alone isn’t naturally sweet.
  • Pumpkin pie spice: You’ll find this in the baking aisle. Save some extra to use on my Vegan Pumpkin Pancakes.
  • Vanilla extract: Just a touch of vanilla is the icing on the cake… or smoothie in this case.

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Two glass mugs of pumpkin smoothie next to a mug of pumpkin puree and a jar of spice, with blurred bananas and spinach on a plate.

How to Make a Pumpkin Smoothie

This is a great way to use the leftover pumpkin puree from your latest baked goods, so don’t throw it away! Instead, turn it into a fabulous pumpkin smoothie snack. While the ingredients might be a slight departure from the other green smoothies I often share, the blending process is the same:

  1. Blend spinach and almond milk until no leafy chunks remain. Depending on your blender, this could take a bit, so be patient!
  2. Add the pumpkin pure, banana, pumpkin pie spice and vanilla extract. Blend again until smooth. Stop and scrape down the insides of the blender as needed to ensure the creamiest texture.

Recipe Tips

  • Use at least one frozen ingredient to get a refreshingly cool smoothie. I like to freeze bananas because they are easy to freeze and use in a wide variety of smoothies.
  • Did you know that many cans of “pumpkin puree” can contain squash or even sweet potatoes as a filler? Look for a brand that only has one ingredient, pumpkin.
  • Learn how to make a smoothie using ingredients you have on hand to reduce food waste.
Two glass mug of pumpkin pie smoothies on a wooden tray next to a jar of spice and a tin cup of pumpkin puree.

More Pumpkin Recipes to Try

If you have extra pumpkin puree or just love pumpkin, here’s a few more recipes to try:

If you make this pumpkin smoothie recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

Glass mugs with pumpkin smoothie topped with pumpkin pie spice next to a mug of pumpkin puree and a jar of spice.
4.80 (29 votes)

Low-Sugar Pumpkin Smoothie

This healthy pumpkin smoothie tastes like pumpkin pie in a glass, with warm spices, natural sweetness, and a creamy texture. Blended with pumpkin puree, banana, spinach, almond milk, and a touch of vanilla, it’s a cozy, nourishing way to enjoy fall flavors while still getting your daily greens.
Print Pin Rate
Prep: 3 minutes
Blend: 2 minutes
Total: 5 minutes
Serves: 1
Author: Jen Hansard

Ingredients 

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Instructions 

  • Blend spinach and almond milk until smooth.
  • Add remaining ingredients and blend again until smooth.

Helpful Tools

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Notes

Nutrition

Serving: 16 oz | Calories: 296 kcal | Carbohydrates: 43 g | Protein: 9 g | Fat: 12 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Sodium: 37 mg | Potassium: 1018 mg | Fiber: 8 g | Sugar: 20 g | Vitamin A: 21959 IU | Vitamin C: 24 mg | Calcium: 88 mg | Iron: 4 mg

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Common Questions

How do you make a pumpkin smoothie?

It’s easily to make a pumpkin smoothie! Grab that leftover pumpkin puree and your blender and let’s go. I’m using spinach, banana, pumpkin pie spice and almond milk with a touch of vanilla extract for one of the best pumpkin smoothie recipes.

Are pumpkin seeds good in smoothies?

You can blend pumpkin seeds into smoothies, but I wouldn’t. They will most likely not grind as well as hemp hearts, chia seeds or other superfoods for smoothies since they have such a hard shell.

What fruit goes with pumpkin?

I love adding mango and banana to my pumpkin smoothies! They bring a natural sweetness and creamy texture that blend beautifully with the pumpkin, making it extra delicious.

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4.80 from 29 votes

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Comments

  1. Just made this and it is delicious! I used half coconut milk and half vanilla almond milk so I did not add the vanilla extract. A great way to use pumpkin, thanks!

    Reply

  2. Hi, got a question! (Again… though different place this time.)

    In the recipe it says “1 cup pumpkin, unsweetened (canned or fresh)”. Now, pumpkins aren’t really readily served in cans up here in the Netherlands, but I can get my hands on fresh pumpkins. I was just wondering, though… Do you guys cook the pumpkin first or do you throw it in the mix raw? I’m a bit hesitant about raw pumpkin, to be honest, so I’d love to hear from you about this!

    Other than that, sounds like a great recipe for the days to come! (It’s all wet and blustery weather up here, very autumny… Perfect pumpkin weather, though!)

    Reply

    1. Hi Vreni,

      Another great question! Keep them coming! I personally love to roast pumpkins, blend into a puree, then store in the fridge or freezer until I’m ready to use in a green smoothie recipe or other kitchen inspiration!

      Angela Liddon from “Oh She Glows” has great instructions for creating pumpkin puree from scratch…

      Getting excited for apple + pumpkin picking, + everything pumpkin spice!

      HAPPY FALL! 🙂

    2. Roasting pumpkin sounds like a great idea, and I’ll definitely check out the site. Thanks so much! Lucky for me, I already made my own pumpkin spice last year, so that’s waiting for me to use. 😀 (Yes, no pumpkin spice readily available in the store either…)

      Happy fall to you all as well! 🙂

    3. Hi Vreni,

      Yum! Love having pumpkin spice on hand, especially with the cooler weather starting! We’re coming out with a new meal plan called “Let’s Eat,” dinner recipes for a whole month… + we include our very own pumpkin spice recipe!!

      Cheers 🙂

  3. Mmmmm…. one of my new favorites! This will definitely keep me away from those sugary pumpkin spice Starbucks lattes!

    Reply

  4. This smoothie is wonderful. I used sweet potatoe instead of pumpkin and used cinnamon, no vanilla extract but added vanilla plant based protein.

    Reply

  5. I added chia seeds to mine and some extra cinnamon. Pretty yummy but I had to put it in a colored glass because it looks like pureed peas baby food lol.

    Reply

    1. Whatever it takes to get those great nutrients! 🙂

  6. I always cut pumpkins and freeze them to make soup. Can I use these chunks of pumpkin a smoothie??

    Reply

    1. Yes, just make sure your blender can handle to frozen chunks. You might want to let the pumpkin thaw a little before blending. 🙂

  8. i am loving this program!!
    would you please comment on the use of matcha powder in the smoothies and also advise on the amounts to use. thank you!

    Reply

  9. Almond milk is not allowed for me since I have a severe allergic reaction to almonds and other types of nuts. Would this smoothie still work with water instead of the almond milk? Any other suggestions that I could substitute for the almond milk? Thanks!

    Reply

  10. I’m surprised the recipes don’t show more chia and flax as well as other seeds and nuts, like sunflower, pumpkin, almonds, cashew etc.

    Reply

  11. I have to say I was a little dubious. I have only recently begun to appreciate the flavor of pumpkin (in pumpkin spiced lattes and in pumpkin cake rolls!) I have never liked pumpkin pie. BUT, I had leftover canned pumpkin from a pumpkin roll I made and decided this would be a good way to use it. I used 2 mangoes (a little more than a cup, perhaps, but I didn’t measure it after I cut it up) 1 cup coconut milk, 1 cup water, 1.5 banana (1 frozen, 1/2 room temp) and the recommended spice, vanilla and spinach. As someone else pointed out, the color was that of split pea soup, but I didn’t let that stop me from trying it. I told myself I couldn’t waste it even if I didn’t like it, mostly because I don’t like to throw food away, but also because I know it has amazing nutritional value. All that to say, I loved it! Unlike the comments from another post, I found this smoothie to be very filling, and full of flavor. I had to come out of my smoothie box to try it (I usually always go back to beginners luck-type smoothies), but am so glad I did! Thanks.

    Reply

    1. Hey Carol.

      Thanks for the post. So happy to hear you stepped out of your comfort zone to try this one. We love Beginner’s Luck so much too and it can be hard to switch it up sometimes, even for us! 🙂 Keep blendin’ those leafy greens, Carol. 🙂

  12. This was not my favorite out of all the recipes. I don’t like mangos either so I used frozen peaches and just a few pineapples. I couldn’t taste the pumpkin so I added a little extra pumpkin spice. Love everything you all do though!

    Reply

  14. I tried this today because I LOVE pumpkin but I have to say it was my least favorite. I don’t know if it’s because I didn’t have pumpkin spice so I used cinnamon & nutmeg or what…but I couldn’t drink it. Plus my blender overheated and it made the drink warm so that didn’t help. I think my smoothie blender is done in. But I have a back-up Ninja. So I dumped out the pumpkin because I couldn’t drink it and decided to
    create something new (or maybe it’s a recipe here but I haven’t seen it). I’ll call it a Choco Coco Nutty I guess and here’s how I made it – it makes ONE serving:

    1 cup fresh spinach
    3/4 cup unsweetened chocolate almond milk
    1/4 cup unsweetened vanilla almond coconut milk
    1 frozen banana
    1/2 cup fresh or frozen pitted cherries.
    Add a serving of chocolate or vanilla protein powder if you want, or 1/2 cup soaked raw almonds.

    Blend the milk and spinach first, of course.
    Add frozen banana and blend well
    Add the rest of the ingredients and blend til smooth.

    I added protein powder this time because I forgot to soak almonds. Substitute the cherries for strawberries or whatever fruit you’d like with chocolate. Oh and I added 1 tsp of chia seeds as I always do. You can add cacao powder, too if you want it even more chocolatey.

    I love it. Hope you do, too.

    Reply

    1. P.S. the vanilla almond coconut milk mentioned above is ALMOND milk, not coconut milk, I typed that backwards, just thought I should clarify that. I use Almond Breeze – they have an unsweetened vanilla coconut almond flavor, it’s yummy.

    2. Hey Green Smoothie Fan!

      Thanks so much for sharing your recipe and your input on the recipe! Glad you found a recipe that you enjoy! Keep blending those leafy greens!

  15. I accidentally emailed you yesterday with a blank email-my bad 😉

    Please can you clarify for me the issue with dairy milk?are coconut and almond milk different? How?

    Reply

    1. Hey Robyn!

      Great question! We’ve talked with a lot of nutritionists and milk isn’t all that it’s been hyped up to be. Dairy is one of the highest diet allergies (and often goes undiagnosed), yet can cause inflammation and infections. And if you aren’t buying organic milk, you’re also getting doses of antibiotics, hormones, etc that can tip your own body out of whack. So we just avoid milk for our family (and opt for almond milk). We get our calcium from plant-based sources mainly— broccoli, spinach and kale.

      It’s definitely a personal choice, and you just have to decide what works best for you and your family.

      Coconut milk is squeezed from the meat of the coconut which produces a sweet and tasty liquid. Though it is high in protein, fiber, and other micronutrients, it is also high in calories and fat. For this reason we recommend using coconut milk as a liquid-base only for special indulgences–maybe for date night desserts. This milk does help to protect your heart, but it will cost you in other areas if used on a regular basis.

      Almond milk is a lactose-free, warm flavored liquid that will provide you with vitamin E, protein, and fiber. Since it is lactose free it is easily digestible, and its even low in fat and cholesterol free. If possible, find an unsweetened kind of almond milk to stay away from the high amounts of sugar. Its a great base for those fall months!

  17. Hi, first of all, LOVE LOVE LOVE you all. Thanks so much for all that you do! I just wanted to let you know that this recipe populated under banana-free recipes, although it includes banana. Anyway, I saw the comment about doubling the mango, so that’s great to know. Just wanted to let you know, thanks again for everything!

    Reply

    1. Hey Beka.

      Thanks for joining us and for you excitement for green smoothies. If you’re allergic to bananas (or just can’t stand the taste), some great banana substitutes are:

      Mango
      Papaya
      Pear
      Chia seeds
      Fresh dates
      Nut Butters
      Unsweetened applesauce
      Avocado (won’t add the sweetness, but will definitely add the thick and creamy texture)

    1. Hey Jiyu.

      Thanks for the comment. We suggest using, unsweetened (canned or fresh). If you would like to cook it, here is a great link:

    2. Thank you!! Since I live in Korea I couldnt find any puree or canned. Fresh didnt appeal to me neither. Thanks again for such a great link! X

    2. Here is a great link for DIY pumpkin spice. 🙂