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‘Tis the season for pumpkin spice smoothies!

In many lovely places, the leaves have already begun to turn rich, warm colors and the air has cooled down to the perfect temperature. It’s one of the most festive times of year— and I just can’t get enough of it. Especially the foods. Ah, autumn foods warm the tummy and the soul. Tis the season of comfort foods! 

All sorts of bakeries and coffee shops will soon be stocking their shelves with pumpkin bread, muffins and coffee. And we will be there enjoying these treats as well! Yet at Simple Green Smoothies, we also think it’s important to make our health a priority and not go overboard on those addictive fall specialties that are often loaded with sugars, unhealthy fats and caffeine.

That’s why we created a healthy alternative—our favorite, fall-inspired green smoothie recipe, the Pumpkin Spice Green Smoothie. We hope you make it, enjoy it and spread the green smoothie love to your friends on Instagram and Facebook.  (You can show us your #pumpkinspice creation by tagging @SimpleGreenSmoothies).

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Pumpkin Spice Green Smoothie

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast, Drinks

Description

Stock your own kitchen with some pumpkin cheer! Pumpkin, particularly the flesh of the pumpkin, is packed with fiber (great for digestion and feeling fuller longer), vitamin A (great for your eyes), and iron (great for healthy blood). And when you blend it with the perfect combination of ingredients, this nutritious food turns into a deliciously-healthy treat. Autumn has never tasted and felt so good!


Scale

Ingredients

  • 2 cups fresh spinach
  • 2 cups almond milk (unsweetened)
  • 1 cup pumpkin (unsweetened (canned or fresh))
  • 1 banana
  • 1 cup mango
  • 1 teaspoon pumpkin spice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Blend spinach and almond milk until smooth.
  2. Add remaining ingredients, and blend until smooth. Enjoy!

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QUESTION: What other fall-inspired green smoothies recipes would you love to blend? Comment below!

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  1. Alpa

    September 25th, 2014 at 10:00 am

    what is pumpkin spice ?? thanks

  2. Alpa

    September 25th, 2014 at 10:01 am

    what is pumpkin spice ? how to make it !? Thank you

  3. SGS Rawkstar Jessie

    September 26th, 2014 at 7:26 am

    Here is a great link for DIY pumpkin spice. 🙂

    http://cafejohnsonia.com/2014/09/diy-homemade-pumpkin-pie-spice-blend-kicked-notch.html

  4. Jami

    October 3rd, 2014 at 10:46 am

    How about a chai-based smoothie? Warm, spicy with a kick of black tea?

  5. SGS Rawkstar Jessie

    October 3rd, 2014 at 7:04 pm

    You are just in luck! There will be a Chai-based smoothie on Week 5 of the 30-Day Challenge. 🙂 If you would like the recipe before than purchase the recipes cards for $5. 🙂 https://simplegreensmoothies.com/october-recipe-cards

  6. Jami

    October 7th, 2014 at 5:37 am

    Sounds great! I’ll definitely be looking at those!

  7. SGS Rawkstar Jessie

    October 7th, 2014 at 8:44 am

    🙂

  8. Jiyu

    October 5th, 2014 at 11:33 pm

    Hi, Im just quite not sure if pumpkin should be baked or not.

  9. SGS Rawkstar Jessie

    October 8th, 2014 at 6:49 pm

    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: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/

  10. Jiyu

    October 12th, 2014 at 8:27 pm

    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

  11. SGS Rawkstar Jessie

    October 15th, 2014 at 10:57 am

    Thanks for being an active part of our community. 🙂

  12. Beka Anne

    October 20th, 2014 at 11:25 am

    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!

  13. SGS Rawkstar Jessie

    October 20th, 2014 at 12:42 pm

    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)

  14. Suzanne

    November 24th, 2015 at 12:46 pm

    Thanks so much for posting those subs. I needed to know that too!!!

  15. SGS Rawkstar

    November 24th, 2015 at 5:49 pm

    You’re so welcome, Suzanne!

  16. Eric

    October 20th, 2014 at 7:29 pm

    I did not like it..

  17. SGS Rawkstar Jessie

    October 20th, 2014 at 7:59 pm

    Hey Eric. Not a fan, not a problem. There are numerous other recipes to try and I am sure you will find many that you enjoy. 🙂 Cheers! Here is one of my all time favorites: https://simplegreensmoothies.com/green-smoothie-recipes/pineapple-upside-cake

  18. Robyn

    October 22nd, 2014 at 9:04 am

    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?

  19. SGS Rawkstar Jessie

    October 22nd, 2014 at 7:41 pm

    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!

  20. Green Smoothie Fan

    October 30th, 2014 at 11:11 am

    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.

  21. Green Smoothie Fan

    October 30th, 2014 at 12:37 pm

    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.

  22. SGS Rawkstar Jessie

    October 30th, 2014 at 8:43 pm

    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!

  23. KK

    November 28th, 2014 at 3:18 pm

    Obsessed. very filling!

  24. Samantha

    November 29th, 2014 at 6:35 am

    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!

  25. SGS Rawkstar Jessie

    November 30th, 2014 at 8:19 pm

    Cheers Samantha! 🙂

  26. Carol

    December 5th, 2014 at 7:01 am

    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.

  27. SGS Rawkstar Jessie

    December 5th, 2014 at 2:18 pm

    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. 🙂

  28. ron

    December 20th, 2014 at 12:39 pm

    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.

  29. SGS Rawkstar Jessie

    December 22nd, 2014 at 7:47 am

    Hey Ron. We love adding proteins and superfoods to our smoothies. Here are two links to enjoy.

    https://simplegreensmoothies.com/tips/protein

    https://simplegreensmoothies.com/green-smoothie-superfoods

  30. Barbara

    December 31st, 2014 at 12:59 pm

    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!

  31. SGS Rawkstar Jessie

    December 31st, 2014 at 6:46 pm

    Hey Barbara.

    Try hemp milk, rice milk, oat milk, or coconut milk. https://simplegreensmoothies.com/liquid-base

  32. claudia

    January 2nd, 2015 at 5:39 pm

    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!

  33. Elaine

    February 28th, 2015 at 4:38 pm

    Would you suggest cooking the fresh pumpkin or adding it raw?

  34. SGS Rawkstar Jessie

    March 2nd, 2015 at 10:38 am

    Either way will work. 🙂

  35. Tara

    March 3rd, 2015 at 9:59 am

    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.

  36. SGS Rawkstar Jessie

    March 4th, 2015 at 6:23 am

    Whatever it takes to get those great nutrients! 🙂

  37. sonja

    March 3rd, 2015 at 11:30 am

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

  38. SGS Rawkstar Jessie

    March 4th, 2015 at 6:26 am

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

  39. Linnett

    June 25th, 2015 at 6:43 am

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

  40. SGS Rawkstar

    June 25th, 2015 at 2:23 pm

    Hi Linnett,

    Yum, we love blendin’ with sweet potato! Find out why here..

    https://simplegreensmoothies.com/tips/sweet-potatoes

  41. Anna

    September 7th, 2015 at 8:00 pm

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

  42. SGS Rawkstar

    September 8th, 2015 at 8:31 pm

    Hi Anna,

    You must really love this recipe! Those PSL’s are tempting during the chilly fall weather! Adding pumpkin spice to our Spiced Almond Milk recipe is another great alternative as well!

    https://simplegreensmoothies.com/healthy-eating/spiced-almond-milk

  43. Vreni

    September 17th, 2015 at 12:45 am

    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!)

  44. SGS Rawkstar

    September 17th, 2015 at 6:39 am

    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…

    http://ohsheglows.com/2012/09/10/how-to-roast-a-sugar-pumpkin-make-fresh-pumpkin-puree-a-step-by-step-photo-tutorial/

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

    HAPPY FALL! 🙂

  45. Vreni

    September 21st, 2015 at 6:14 am

    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! 🙂

  46. SGS Rawkstar

    September 21st, 2015 at 6:17 pm

    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 🙂

  47. mcb

    September 22nd, 2015 at 10:17 am

    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!

  48. SGS Rawkstar

    September 22nd, 2015 at 11:26 am

    Hi MCB,

    This is one of our favorite fall recipes, + we greatly appreciate you sharing your green smoothie love! We hope you joined our October 30-Day Challenge, we’ll be sharing tons of our fall favorites!

    https://simplegreensmoothies.com/30-day-challenge

    Cheers 🙂

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