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
Scale
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.