Vegan Pumpkin Pie Smoothie
This easy-to-make vegan pumpkin pie smoothie is a healthy twist on the classic dessert in drinkable form! Enjoy it as is or with some non-dairy whipped topping and crumbled grahams or cinnamon. This fall-inspired dairy-free smoothie is also gluten-free and has nut-free and no added sugar options. Perfect for breakfast or a snack.
Servings 1 -2 (makes approximately 16 oz.)
Calories 282kcal
Equipment
Ingredients
- 1 medium banana, previously frozen and cut into smaller pieces
- 1 cup unsweetened, plain plant-based milk (use a nut-free milk if needed)
- ½ cup pumpkin puree
- 1 tablespoon pure maple syrup (omit for no added sugar; you can also use less or more depending on your preference)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 3-4 ice cubes, standard size
OPTIONAL FOR TOPPING
- non-dairy whipped topping (I used So Delicious Cocowhip)
- crumbled grahams (I used Nairn's gluten-free oat grahams)
- chopped pecans
- ground cinnamon
Instructions
- Add all ingredients to a high-powered blender, and blend until smooth.
Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
This recipes makes one 16-ounce serving or two 8-ounce servings. Nutrition was calculated based on one serving of 16 ounces. Nutrition was calculated using almond milk and is for the smoothie only, without any toppings.
Nutrition
Calories: 282kcal | Carbohydrates: 62g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Fiber: 11g