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Pumpkin Pie Smoothie


Pumpkin, banana, almond milk, oats, chia seeds, molasses, cinnamon, ginger and nutmeg come together to create a nutritious plant-based smoothie. Top with coconut whipped cream.

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  • 2 cups almond milk
  • 1/2 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 cup canned pumpkin
  • 1/2 tablespoon blackstrap molasses
  • 1 frozen ripe banana
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 to 2 tablespoons pure maple syrup
  • 1 can full-fat coconut milk, guar gum not listed as ingredient


Adapted from


Step 1

In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.

Add maple syrup to taste. I found 1 1/2 tablespoons was perfect for me.

Serve with coconut whipped cream and a sprinkle of cinnamon on top!

Refrigerate one can of coconut milk overnight.

When it is completely cold, put a bowl in the refrigerator.

Flip the can upside down and open the lid. Pour off the liquid and reserve for another use.

Add the hardened coconut cream to the chilled bowl, and whip with an electric hand mixer or stand mixer until it reaches a whipped-cream consistency.


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