Pumpkin Pie Smoothie


I was so happy to finally find some tins of pumpkin purée that I bought 5 and started making some of the recipes I’d been waiting to try. This was one of them and it didn’t disappoint. My friend and I loved this smoothie. We had it for breakfast and it was really filling so I’m sure it would be great straight after a run. It’s crammed full of great fruits and spices, rich in nutrients, and tastes sweet and dreamy! It was really filling too. Probably a good one for the autumn with all the lovely rich spices but I just couldn’t wait to try it. I actually made it without the allspice but it was still super tasty. I suppose that’s the best thing about smoothies, it is so easy to adapt it to your taste or add extra protein powder if you need to.

Serves 2–3

  • 2 1/2 tablespoons macadamia nut butter or cashew butter (see note for nut-free option)
  • 1 cup pure pumpkin purée
  • 1/2 cup frozen banana slices
  • 1/2 cup frozen mango chunks (see note)
  • 1/3 packed cup pitted dates
  • 1 teaspoon cinnamon
  • 1/4 generous teaspoon freshly grated nutmeg
  • 1/8–1/4 teaspoon allspice
  • 2–4 ice cubes
  • Pinch sea salt (optional)
  • 1 1/4 cups plain or vanilla non-dairy milk

In a blender, add all ingredients and purée until very smooth. Taste, and adjust with extra sweetener/spices.

Pour into glasses and serve.

Mango Note: Frozen mango adds natural sweetness and also a vibrant orange colour! Plus you don’t have to chop it which is always a bonus!

Sweetener Note: You can substitute 2–3 tablespoons of maple syrup for the dates if you like it sweet or if you don’t have a very powerful blender. Medjool dates are the best. Really creamy and caramel like in flavour. You can also put the milk in the blender add the dates and leave them to soak for a few minutes.

Vanilla milk will also be a little sweeter than plain milk.

Nut-Free Option: Substitute 3–4 tablespoons of hemp seeds, to taste. You may want extra sweetener or cinnamon if using hemp seeds.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

Thanks to Dreena Burton for permission to use the recipe from Plant Powered Families.