Craving the cozy flavors of pumpkin pie, even when it’s not fall? This Healthy Pumpkin Pie Smoothie Bowl is your delicious solution! It perfectly captures that warm, spiced pumpkin pie taste in a thick, creamy, and nutritious smoothie bowl format, thanks to the magic of canned pumpkin puree. I know it’s late April, and pumpkin spice season might feel far away, but I love enjoying these flavors year-round, and this Pumpkin Pie Smoothie Bowl makes it easy! It’s naturally dairy-free (using plant-based milk and optional vegan protein powder), packed with goodness, and whips up in minutes once your base is frozen. It’s a fantastic healthy breakfast or snack!
Why You’ll Love This Pumpkin Pie Smoothie Bowl
- Pumpkin Pie Flavor Year-Round: Enjoy the cozy taste of pumpkin spice anytime, thanks to canned pumpkin puree.
- Healthy & Nutritious: Packed with fiber from pumpkin, plus optional protein powder and healthy fats.
- Thick & Creamy Texture: Freezing the pumpkin and almond milk creates an amazing thick, spoonable consistency.
- Quick & Easy: Blends together in minutes once the components are frozen.
- Vegan & Gluten-Free: Easily fits these dietary patterns.
Ingredients for Pumpkin Pie Smoothie Bowl
Here’s what you’ll need to blend up this healthy and delicious smoothie bowl. The full list with measurements is in the recipe card below.
Smoothie Base
- Canned pumpkin purée (Vegetable Puree) (Ensure it’s 100% pure pumpkin, not pie filling)
- Plain almond milk (frozen into cubes) (Dairy Alternative)
- Almond milk, cashew cream, or other dairy-free milk (liquid, for blending) (Dairy Alternative)
- Pure maple syrup (to taste) (Sweetener)
- Vanilla flavor organic vegan protein powder (optional) (Protein Powder) (Specific brand Genuine Health mentioned in original)
- Pumpkin pie spice (Spice Blend)
Optional Toppings
- Roasted pumpkin seeds (pepitas) (Seeds)
- Granola (Grain) (Pumpkin Pie Granola linked in original)
- Extra pumpkin pie spice sprinkle (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic taste of this Pumpkin Pie Smoothie Bowl, but feel free to customize:
- Add Banana: Blend in half a frozen banana for extra creaminess and natural sweetness (you might need less maple syrup).
- Different Milk/Cream: Use oat milk, soy milk, or full-fat canned coconut milk (for extra richness) instead of almond milk/cashew cream.
- Different Sweetener: Use pitted Medjool dates, agave nectar, or a keto-friendly sweetener like erythritol instead of maple syrup (adjust amount to taste).
- Nut Butter: Blend in a tablespoon of almond butter or cashew butter for extra flavor and healthy fats.
- Make Your Own Spice: If you don’t have pumpkin pie spice, use a blend of cinnamon (1 tsp), ginger (¼ tsp), nutmeg (¼ tsp), and a pinch of cloves or allspice.
How to Make a Pumpkin Pie Smoothie Bowl
Making this healthy Pumpkin Pie Smoothie Bowl is easy with a little planning:
Freeze the Base Components (Prep Step)
- This needs planning ahead! I freeze the canned pumpkin puree and 1 cup of the plain almond milk in silicone molds or standard ice cube trays until completely solid. This is key for the thick, frosty texture!
Blend the Smoothie Bowl
- Once my pumpkin puree cubes and almond milk cubes are frozen solid, I’m ready to blend!
- I transfer the frozen pumpkin and almond milk cubes into the container of my high-powered blender.
- I add the additional almond milk or cashew cream (starting with 1 ½ cups), the maple syrup (to taste), the optional protein powder, and the pumpkin pie spice.
- I pulse the blender initially to break up the frozen cubes, then blend on high speed until the mixture is smooth and creamy. I use my blender’s tamper if I have one, pushing the mixture down towards the blades. It should be very thick, like soft-serve ice cream.
- If the mixture is too thick and won’t blend, I add a small additional amount of cashew cream or almond milk (a tablespoon at a time) to thin it just enough to blend smoothly.
Serve and Top
- I immediately divide the thick Pumpkin Pie Smoothie Bowl mixture among serving bowls.
- I garnish with my desired toppings – roasted pumpkin seeds and granola (like the Pumpkin Pie Granola mentioned in the source) are fantastic! An extra sprinkle of pumpkin pie spice is also nice.
- Serve right away!
Tips and Tricks for the BEST Smoothie Bowl
Here are my secrets for making the perfect Pumpkin Pie Smoothie Bowl:
- Freeze Components Solid: Don’t skimp on freezing the pumpkin puree and almond milk cubes – this is essential for the thick, spoonable texture.
- Use Canned Pumpkin Puree (Not Pie Filling): Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
- High-Powered Blender: A strong blender handles frozen ingredients best and creates the smoothest consistency. Use the tamper!
- Start Liquid Low: Begin with the recommended amount of additional milk/cream and only add more if absolutely necessary to get the blender moving. Too much liquid results in a drinkable smoothie, not a bowl.
- Adjust Sweetness & Spice: Taste the finished smoothie bowl and adjust the maple syrup and pumpkin pie spice levels to your preference before serving.
How to Serve
This Pumpkin Pie Smoothie Bowl is best served immediately after blending! Enjoy it:
- For Breakfast: A healthy, filling, and flavorful way to start your day, any time of year!
- As a Healthy Snack: A satisfying and nutrient-dense snack.
- Post-Workout: Great for refueling, especially with added protein powder.
- With Toppings: The toppings add crucial texture! Roasted pumpkin seeds (pepitas), granola, shredded coconut, chia seeds, hemp hearts, or a drizzle of nut butter are all great choices.
Serve immediately in bowls with spoons!
Make Ahead and Storage
Smoothie bowls are always best consumed right after blending for the ideal thick, cold texture. They do not store well once blended as they melt and separate.
Prep Tip: Keep frozen pumpkin puree cubes and frozen almond milk cubes in labeled freezer bags in your freezer. This makes whipping up a Pumpkin Pie Smoothie Bowl incredibly fast anytime the craving hits!
FAQs about Pumpkin Pie Smoothie Bowl
- Can I use fresh pumpkin instead of canned?
- Yes! Steam or roast fresh pumpkin or butternut squash until very tender, puree it until smooth, let it cool completely, and then freeze the puree in ice cube trays as directed.
- Can I make this without protein powder?
- Absolutely! The protein powder is optional for an extra nutritional boost but not essential for the recipe.
- What can I use instead of maple syrup?
- Pitted Medjool dates (blend well!), agave nectar, honey (if not vegan), or a keto-friendly liquid sweetener like stevia or monk fruit drops can be used. Adjust the amount to taste.
Enjoy this healthy, creamy, delicious, and surprisingly easy Pumpkin Pie Smoothie Bowl! It’s a perfect way to enjoy comforting fall flavors any time of year.
Print
Pumpkin Pie Smoothie Bowls (Healthy, Vegan)
- Prep Time: 10 minutes
- Blend Time: 2 minutes
- Total Time: 10 minutes
- Yield: 2 large bowls 1x
- Category: Breakfast, Snack, Dessert, Smoothie Bowl, Healthy, Vegan, Gluten-Free
- Cuisine: American
Description
Enjoy this healthy pumpkin-pie smoothie bowl all year round thanks to the use of healthy canned pumpkin puree. This smoothie bowl gets a kick of protein from optional vegan protein powder and tastes like dessert for breakfast!
Ingredients
For the Smoothie Bowl:
- 2 cups 100% pure canned pumpkin purée
- 1 cup plain unsweetened almond milk (for freezing)
- 1 1/2 cups almond milk, cashew cream, or other dairy-free milk (for blending), plus more if needed
- 2–4 tablespoons pure maple syrup (or to taste)
- 1–2 scoops vanilla-flavored organic vegan protein powder (optional)
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt (optional, enhances flavor)
Optional Toppings:
- Roasted pumpkin seeds (pepitas)
- Granola (use gluten-free/vegan if needed)
- Extra sprinkle of pumpkin pie spice
- Coconut whip
Instructions
- Freeze Pumpkin & Milk (Prep Ahead): Fill silicone molds or standard ice cube trays with the pumpkin purée. Fill another ice cube tray with 1 cup of the almond milk. Freeze both until solid (at least 4 hours or overnight).
- Combine Ingredients: Once frozen, transfer the frozen pumpkin cubes and frozen almond milk cubes to the container of a high-speed blender. Add 1 1/2 cups of cashew cream (or other dairy-free milk), maple syrup (start with 2 tablespoons), protein powder (if using), and pumpkin pie spice.
- Blend: Secure the lid and start blending on low speed, gradually increasing to high. Use the blender’s tamper (if available) to push the frozen ingredients towards the blades. Otherwise, stop the blender frequently to scrape down the sides and redistribute the mixture. Blend until the mixture is completely smooth and has a thick, soft-serve consistency.
- Adjust Consistency & Sweetness: If the smoothie bowl is too thick to blend, add a small additional amount of cashew cream or almond milk, 1 tablespoon at a time, until it reaches the desired consistency. Taste and add more maple syrup if you prefer it sweeter. Blend again briefly.
- Serve: Divide the smoothie mixture evenly among bowls. Garnish with desired toppings like roasted pumpkin seeds, granola, and an extra sprinkle of pumpkin pie spice. Eat immediately with a spoon!
Notes
- Freezing is Key: Freezing the pumpkin puree and some of the almond milk creates the essential thick, creamy texture for a smoothie bowl without needing frozen banana or excessive ice.
- Milk/Cream: Using cashew cream or another richer dairy-free milk for blending adds creaminess. Regular almond milk works too, but might yield a slightly less creamy result.
- Pumpkin: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Protein Powder: Adding protein powder is optional but makes the bowl more filling. Use your favorite vanilla vegan protein powder.
- Sweetness: Adjust the maple syrup based on your preference and whether your milk or protein powder is sweetened.
- Blender: A high-speed blender with a tamper works best for thick smoothie bowls.
- Storage: Smoothie bowls are best enjoyed immediately.