Can’t get enough pumpkin? I’m here for ya. Start (or end) your day with a creamy, dreamy Pumpkin Pie Smoothie! Sure it’s nice to get warm and cozy with a hot cup of tea or latte during the Autumn months, but a cool, refreshing smoothie isn’t a bad idea either, especially when you live somewhere where it’s still 70°F in late October. Cough* cough* Fresno.

I recently taught a class at Whole Foods and the theme was ‘Pumpkin Everything.’ We made Pumpkin Spice Lattes, Pumpkin Chili, Pumpkin Pie, & Pumpkin Ice Cream. Prepping for the class meant having lots of leftovers and lots of extra pumpkin purée that I didn’t want to see go to waste. This Pumpkin Pie Smoothie was and is the perfect way to create something nutritiously delicious with leftover pumpkin purée and leftover pumpkin pie filling. 

Happy Fall to all! 🙂

Ingredients:

  • 2-3 ripe bananas, peeled, chopped & frozen
  • 1/2 cup vanilla almond milk, or more for a smoother consistency
  • 1/2 cup of the pumpkin layer from my Pumpkin Pie (or substitute with pumpkin purée)
  • 1 tablespoon almond butter
  • 1/2 tablespoon chia seeds (optional)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger

Method:

  1. Blend all ingredients until smooth, thick and creamy
  2. Pour into a Mason jar or bowl
  3. Top your smoothie with whatever fall favorites you wish (optional) 



In the Mason jar, I topped the smoothie with coco whip, cinnamon and pomegranates.

I topped the bowls with figs, baked apples chips, blueberries, sliced bananas, and homemade granola. 

I’ve already made this Pumpkin Pie Smoothie several times and it’s still only the first week of November. I love it & know you will, too!

Happy Fall to all! 🙂