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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 (30 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.
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Prep: 3 minutes
Blend: 2 minutes
Total: 5 minutes
Serves: 1
Author: Jen Hansard

Ingredients 

  • 1 cup spinach
  • 1 cup almond milk unsweetened
  • ½ cup pumpkin puree unsweetened
  • 1 banana frozen
  • 1 teaspoon pumpkin spice
  • ½ teaspoon pure vanilla extract

Instructions 

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

Helpful Tools

high-speed blender
smoothie blender

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 30 votes (1 rating without comment)

Comments

  1. 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. 🙂

  5. Hey Janet.

    Thanks for the comment. Yes. Next time try 1/2 or 3/4 cup instead of the 1 cup. Was your pumpkin in the can sweetened? Sometimes that can cause it to be overpowering too. 🙂

    Reply

    1. Hey Rachel.

      Try doubling the mango or adding an avocado in place of the banana. 🙂 Hope that helps.

  7. LOVE THIS! I didn’t have banana handy so I used a cup of red apples instead. It was AMAZING!

    Reply

  8. I’d like to use sweet potatoes instead of pumpkin, and because I’m allergic to mango use peaches, kale instead of spinach (affects my gout).

    This is going to be my Thanksgiving dessert!

    Reply

    1. We don’t have one yet, but great suggestion. 🙂

  11. So happy I found your website this week! I’m new to making green smoothies, and I’m excited to try your recipes! 🙂

    What’s the main difference between this recipe and your other pumpkin spice recipe? 🙂 Do they have a similar taste/nutritional value?
    https://simplegreensmoothies.com/pumpkin-smoothie

    Thanks!!

    Reply

    1. Hey Kate.

      Thanks for the comment. The recipe that you linked is sweetened with a carrot and banana, but we use a banana and mango in this recipe. Both are great choices for your pumpkin fix. 🙂

  12. Made this and it’s very good! Not exactly “pumpkin pie” but tasty!
    One thing I noticed is that it seems less filling than I’d like – and I drank 20oz over 2 1/2 hour period. Am considering adding coconut oil or another form of protein.
    Suggestions welcome…

    Reply