Creamy Pumpkin Spice Smoothie Recipe for Fall Flavors

This Pumpkin Spice Smoothie is a cozy, fall-ready treat—ideal when you crave pumpkin pie flavor without the fuss of baking. It’s made with baked pumpkin or other winter squash (remember, a pumpkin is a type of squash). For the photo shown I used one cup of red kuri squash. When the weather cools, I often roast a pumpkin or squash a few times a week so I always have a mason jar of freshly baked pumpkin ready for seasonal recipes. I haven’t tested this with canned pumpkin, so results may vary if you substitute it.

If you avoid stevia, substitute 1–2 pitted dates, a tablespoon of maple syrup, or a tablespoon of honey. For the topping, coconut whipped cream creates a dairy-free finish, though regular whipped cream works well too. This smoothie has a frozen, ice-cream-like pumpkin pie quality—perfect after a morning workout or as a midafternoon pick-me-up.

Pumpkin offers many health benefits. It’s a good source of magnesium, zinc, vitamins A and C, and provides plenty of fiber. Pumpkin contains anti-inflammatory compounds and polyphenols that support eye health, help lower cholesterol, and can reduce joint discomfort. Low in calories and high in fiber, pumpkin is a nutritious, versatile ingredient.

Pumpkin Spice Smoothie

Servings 2

Ingredients

• 1 cup baked pumpkin or squash
• 1 cup full fat coconut milk
• 1 tablespoon ground cinnamon
• 1 tablespoon fresh chopped ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon vanilla stevia (or preferred sweetener)
• 2 cups ice
• garnish with whipped cream or coconut whipped cream

Instructions

• Combine the baked pumpkin, coconut milk, cinnamon, ginger, nutmeg, and sweetener in a high-speed blender.
• Blend on high until the mixture is smooth and creamy.
• Add the ice and blend again until fully incorporated and frosty.
• Divide between two glasses and top with coconut whipped cream or regular whipped cream, if desired. Serve immediately.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Equipment

Vitamix or other high-speed blender

Measuring utensils

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I’ve been blogging at Elana’s Pantry since 2006 and, through years of sharing recipes for specialty diets, I’ve learned how often readers adapt recipes to suit allergies, intolerances, and personal preferences. I welcome those changes—recipes should be flexible so everyone can enjoy them safely.