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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. 5 stars
    I LOVE THIS SMOOTHIE!! I love everything pumpkin, and this green smoothie did not disappoint. I am following along with the 7-day fall challenge, and I have to be honest. I did this one on day 2 because I couldn’t wait lol. The balance of flavors was just spot on, and I especially loved the addition of the pumpkin pie spice and vanilla. Such a healthy morning treat that’s totally getting me in the mood for fall and cooler weather. I will be making this one again and again. Thank you, Jen!

    Reply

  2. 5 stars
    The Pumpkin Spice Smoothie is one of my favorites! This challenge gave me several recipes to put on my smoothie rotation list!

    Reply

    1. Yay!!! That is why we love these challenges so much. It helps everyone try new recipes!!

  3. 5 stars
    So easy to make. A friend had given me some pumpkin she had frozen. No canned for me! And it was delicious. I love the energy I get from daily smoothies.

    Reply

  5. 4 stars
    This has to be one of my favorites! Its perfect for the switch to fall. And while I wish I could drink pumpkin spice lattes everyday its neither healthy or practical. This smoothy gives me the best of both worlds.

    Reply

    1. Thanks Tiffany! It really is the best craving when you are wanting the pumpkin spice flavors that are starting up now. Yummm I love fall!!!

  6. 5 stars
    My kids and I absolutely LOVE this smoothie! I packed it full of kale and swapped mango for a peach (it’s what I had on hand). My youngest licked the cup clean!

    Reply

  7. Do you have a suggestion to swap for the mango? I can’t have it as I’m following a low FODMAP diet for IBS. (No stone fruits allowed ) I’d love your help, if you have an idea!

    Reply

    1. Hey Kristin,

      Yes we do. You can totally substitute the mango for pineapple, papaya, or peaches.

      Hope you enjoy it!!

    1. Hi Marie,

      We love holiday inspired recipes! And will definitely add “eggnog” to our green smoothie inspiration!

  9. 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

  10. 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 🙂

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

    Reply

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

    Reply