Superfood Pumpkin Smoothie

The perfect way to welcome in the fall season, this superfood pumpkin smoothie is healthy, delicious and packed with potassium and vitamin A. It’s also gluten free, vegan and easy to mix up in just 5 minutes!

This recipe is for all of the pumpkin lovers out there! If you thought pumpkin was reserved for pies and baked goods, think again! Pumpkin is a superfood that’s loaded with Vitamin A, filled with fiber and packed with potassium, making it the perfect base for a healthy smoothie.

Combined with a banana, almond milk and coconut water, this smoothie contains 663% of your daily Vitamin A needs. Basically, if you drink this smoothie once a week, you’ve got your Vitamin A needs covered for the week!

Turn the smoothie into a smoothie bowl and top it with your favorite granola, nuts or fruit. Or sip on it in a glass, dusted with a little pumpkin pie spice! Either way, you can’t go wrong with this absolutely delicious superfood smoothie!

Ingredients you’ll need

• Canned 100% pure pumpkin – make sure that you do not buy canned pumpkin pie mix. It has added sweeteners and ingredients that will totally change the taste of this recipe. Look for a can that says 100% pure pumpkin or pumpkin puree.
• Banana – a fresh or frozen banana will work for this recipe. If using a frozen banana, you may only need to use half of the amount of ice. If using a fresh banana, make sure that it’s ripe for maximum natural sweetness!
• Almond milk – or another milk of your choice, such as oat milk, soy milk, coconut milk or dairy milks.
• Coconut water – I love adding this ingredient to smoothies because it’s great for rehydrating and filled with electrolytes. It’s especially perfect for after a workout! If you don’t have coconut water on hand, you can replace it with more almond milk.
• Maple syrup – to keep the smoothie vegan, I used maple syrup as the sweetener (plus it pairs perfectly with pumpkin and cinnamon!) Feel free to use honey in it’s place, if you’d prefer.
• Ground cinnamon – or pumpkin pie spice, both work great in this recipe! If you’ve mixed up some of my homemade pumpkin pie spice, combining cinnamon, nutmeg, ginger, cloves and allspice, you’ll love it in this smoothie recipe!
• Ice cubes – be sure to have at least 1/2 cup of ice cubes on hand to add to this smoothie. This will make the smoothie cold. I also recommend adding almond milk and coconut water that’s been refrigerated for a cold and refreshing smoothie.

Step by step instructions

It only takes two simple steps to make this delicious smoothie!

1. Add all of the ingredients to a high-powered blender. (I use a NutriBullet.)
2. Blend until smooth and creamy.

What else can you add to the smoothie?

• For extra protein, add 2 tablespoons of your favorite protein powder. This is my favorite vegan protein powder that I add to most of my smoothies. It’s a combination of coconut and almond. You could also use a vanilla protein powder to give the smoothie a hint of vanilla flavor.
• For even more protein, blend 1 tablespoon hemp seeds into the smoothie or sprinkle them on top.
• For a boost of omega 3 fatty acids, fiber and protein, add 1 tablespoon flax seeds or chia seeds. These seeds can be blended into the smoothie or sprinkled on top.
• You can also make this smoothie into a smoothie bowl and top it with a sliced banana, pumpkin seeds, granola, pecans, walnuts or almonds. You could also add sliced apples, pears, pomegranate seeds or dried cranberries on top. I like to serve this smoothie as a bowl topped with this Pumpkin Seed Granola.

Tips and tricks

• Feel free to use your favorite milk. I used almond milk to keep the smoothie dairy free and low in calories. You could also use oat milk for an even creamier texture, coconut milk or dairy milk.
• To thin out the smoothie, add an extra 1/4 cup almond milk or coconut water. This smoothie is pretty thick, if you’d like to make it thinner, add more of the liquid until you reach the desired consistency.
• If you want to make just one smoothie, cut the ingredients in half. In the recipe card below, hover over the servings and change it from 2 smoothies, to 1 smoothie. The ingredient amounts in the recipe card will automatically update.
• Extra smoothie can be stored in the refrigerator for up to 3 days.
• You can also freeze the smoothie for up to 3 months using any of these three methods.
  1. Freeze in an ice cube tray. Pour the smoothie into an ice cube tray and freeze. Once the smoothie cubes are frozen, transfer them to a plastic freezer bag. When you’re ready to make the smoothie, just pop the smoothie cubes in a blender with a splash of milk and blend until smooth and creamy.
  2. Freeze in a zipper bag. Pour the smoothie into a freezer-safe zipper bag. Push out any air as you seal the bag closed. Place the bag in the freezer. When you’re ready to make the smoothie, break up the frozen smoothie in the bag, then add it to a blender with a splash of milk and blend until smooth and creamy.
  3. Freeze in a mason jar. Pour the smoothie into a mason jar, leaving at least 1 inch at the top of the jar so that the smoothie can expand in the freezer. Screw a lid tightly onto the jar and place it in the freezer. Transfer the mason jar to the refrigerator the night before you want to drink the smoothie. In the morning, simply shake up the smoothie in the jar and it’s ready to go!

More smoothie recipes to try

• Almond Milk Smoothie
• Avocado Smoothie Bowl
• Superfood Green Smoothie
• Heart Healthy Fruit Smoothie

More pumpkin recipes to try

• Pumpkin Toast
• Slow Cooker Pumpkin Chili
• Pumpkin Hummus
• Jalapeno Pumpkin Dip
• Pumpkin Filled Pastries

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