This easy Vegan Pumpkin Pie Protein Smoothie is creamy, frosty and full of pumpkin pie flavor. It is full of good-for-you ingredients: it is protein-rich, fiber-rich and full of healthy fats. Plus it contains two vegetables and is refined sugar-free.
Vegan Pumpkin Pie Smoothie
This Vegan Pumpkin Pie Smoothie is the REAL deal! It is loaded with notes of vanilla, cinnamon, pumpkin pie spice and of course, authentic pumpkin flavor. Crunchy cinnamon vanilla granola imitate the pie crust, the thick and creamy pumpkin smoothie acts as the filling and of course we have to add airy sweet coconut whipped cream for that perfect pumpkin pie slice finish. You can certainly add more granola and pumpkin pie spice if your pumpkin season-loving heart so desires! This delicious smoothie is cool, refreshing and the perfect way to transition into fall while the weather is still warm and sunny.
This smoothie tastes just like yummy, velvety pumpkin pie (think a creamy, pumpkin blend bursting with cinnamon, vanilla, ginger and nutmeg flavor) but contains no refined sugars and is full of orange veggie goodness. Plus, this smoothie recipe offers two vegetables, filling, heart-healthy dietary fiber and plant-based protein without any cholesterol.
What are the health benefits of pumpkin?
Pumpkin is everyone’s favorite fall-time vegetable. But did you know it is also packed with disease-fighting nutrients? Pumpkins have actually been deemed a “super food,” and for good reason. They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage. They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C, E and K. Canned pumpkin is packed with these nutrients too.
As always, this recipe is vegan, gluten-free, peanut-free and soy-free. It also has a nut-free option if you replace the almond milk with another non-dairy milk option such as oat, hemp, rice or coconut. You can also replace the almonds with oats or coconut cream. The recipe is naturally sweetened with fruit (dates) making it refined-sugar free.
I included an optional ingredient below: blackstrap molasses. Its flavor pairs well with the ginger flavor. I love blackstrap molasses mainly because it is such a great source of vegan iron, but it also provides calcium, potassium, vitamin B6, magnesium, copper and more!
More Delicious Pumpkin Recipes
Some of my favorite vegan and gluten-free pumpkin recipes included Pumpkin Chocolate Swirl Muffins, Easy Blender Pumpkin Soup, Pumpkin Chili, Creamy Pumpkin Garlic Pasta, Garlic-Maple Pumpkin Hummus, Pumpkin Risotto and Sweet & Salty Roasted Pumpkin Seeds.
If you make any of these recipes I highly recommend using homemade pumpkin puree. It is surprisingly easy to make and so much creamier and sweeter than canned.
I hope you enjoy this nutritious pumpkin smoothie as much as I do. And I look forward to creating more pumpkin-based recipes for you all in the weeks ahead. Please let me know in the comments below if you have any requests!
If you make this Vegan Pumpkin Pie Smoothie I would love to see! Please snap a pic and tag @eatingbyelaine so I can see your creations! Happy (almost) fall, everyone!Print
This easy Vegan Pumpkin Pie Smoothie is creamy, frosty and full of pumpkin pie flavor. It is full of good-for-you ingredients: it is protein-rich, fiber-rich and full of healthy fats. Plus it contains two vegetables and is refined sugar-free.
For the smoothie
- 1.5 cups unsweetened almond milk (or oat milk)
- 1 cup frozen riced cauliflower
- 6 soft Medjool dates, pitted
- 1/2 cup homemade pumpkin puree
- 1/4 cup raw slivered blanched almonds (not sliced almonds)*
- 2 teaspoons vanilla extract
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2.5 cups crushed ice cubes
Optional Smoothie Boosters
- 1–3 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 1 teaspoon blackstrap molasses (for added iron, calcium, potassium, vitamin B6, magnesium, copper and more)
- Place all ingredients in a high speed blender and puree from low to high until silky smooth. Use your blenders tamper/plunger if needed.
- Set out four glasses and just before serving place 1/4 cup easy homemade granola at the bottom of each glass. Pour the smoothie overtop the granola. Garnish with 2-3 tablespoons of freshly made homemade coconut whipped cream, more granola and a dusting of pumpkin pie spice or ground cinnamon. Then, enjoy it with a spoon.
If your dates are not moist and have dried out too much you can soak them in boiling water for a couple minutes before pureeing. If you have a powerful blender though it shouldn’t matter too much.
For a nut-free version omit the almonds and use oats or coconut cream instead.
In this recipe you can really taste the pumpkin flavor so I highly recommend using homemade pumpkin puree instead of canned. The homemade pumpkin puree is so much creamier, thicker and sweeter than canned (which can be bitter).
- Category: Smoothie
- Method: Blender
Keywords: vegan pumpkin pie smoothie