This pumpkin pie smoothie bowl is a delicious fall breakfast recipe! Pumpkin puree, dates, almond butter, and warm fall spices come together to create a healthy twist on the classic fall dessert. It’s super creamy, naturally sweetened, vegan, dairy-free, and gluten-free. It tastes just like pumpkin pie, but in smoothie form!

pumpkin pie smoothie bowl inside a white bowl surrounded by almond butter, pumpkin, banana, seeds, and granola

Did someone say dessert for breakfast? Today we’re taking a classic fall dessert – pumpkin pie – and transforming it into a healthy breakfast bowl. As someone with a giant sweet tooth, smoothie bowl addiction, and deep affection for the fall season, this is my favorite way to start the morning during autumn.

You can now enjoy the taste of pumpkin pie at all hours of the day with this healthy, guilt-free alternative. It’s sweet, thick and creamy, subtly nutty, and flavored with cinnamon, nutmeg, and allspice. Add a variety of seasonal toppings to enjoy with every bite – like granola, crushed pecans, and pumpkin seeds!

This pumpkin pie smoothie bowl is:

  • Vegan, dairy-free, gluten-free, and soy-free
  • Creamy, nourishing, and subtly spiced
  • Naturally sweetened with medjool dates
  • Super easy to make // ready within 5 minutes
  • Made with 7 healthy ingredients
  • A delicious breakfast recipe for the fall season!
a pumpkin pie smoothie inside a white bowl topped with granola, banana, pumpkin seeds, and coconut flakes

What ingredients are in a pumpkin pie smoothie bowl?

  • Pumpkin: Pumpkin puree, also known as canned pumpkin, is an essential ingredient for this pumpkin smoothie bowl. You can also use cooked (and cooled) pumpkin.
  • Banana: Frozen bananas provide a thick, creamy consistency. They’re also rich in vitamins and minerals such as potassium, magnesium, vitamin B6, and vitamin C.
  • Almond butter: I suggest using your favorite creamy almond butter, but peanut or cashew butter works too. If you need a nut-free option, use sunflower seed butter instead.
  • Medjool dates: Medjool dates provide a natural sweetness without the need for added sugar.
  • Oat milk: Oat milk is the perfect liquid for this smoothie. It’s sweet, creamy, and a bit thicker than other plant-based milks. If you don’t have oat milk, you can swap it with another liquid like almond milk or cashew milk.
  • Vanilla: Just a dash makes all the difference for dessert-style smoothies, like this one!
  • Fall spices: Warm fall spices, including cinnamon, nutmeg, and allspice, help to give this breakfast bowl its pumpkin pie flavor.
bowls of pumpkin puree, almond butter, sliced banana, medjool dates, vanilla extract, cinnamon sticks, and granola on a marble cutting board

How to make a pumpkin smoothie

For the full ingredients list and instructions, view the recipe card at the bottom of the page.

This pumpkin pie smoothie is an easy 3-step recipe! First, add the ingredients to a blender. Then, blend the ingredients until smooth and creamy. After, transfer the smoothie to a bowl and add your favorite toppings.

The best toppings for this fall breakfast smoothie

A smoothie bowl isn’t complete without the toppings. To fit with the pumpkin pie theme, I suggest topping your bowl with ingredients commonly found in fall recipes. There are a variety of options to choose from, including:

  • Granola
  • Almond butter
  • Pumpkin seeds
  • Crushed pecans or walnuts
  • Coconut flakes
  • Chopped medjool dates
  • Hemp seeds or chia seeds
  • Sliced banana
  • Chocolate chips or cacao nibs

Kaylie’s Tips

Use frozen ripe bananas. Ripe bananas contain a yellow peel with brown spots all over it. At peak ripeness, they provide a deliciously sweet flavor. Once the bananas have ripened, remove the peels and place the bananas in a sealed container/bag inside the freezer. You can freeze several bananas at once, and they will last for up to 3 months. If you enjoy smoothie bowls often, I recommend keeping a batch inside the freezer at all times. They will be ready to go whenever it’s smoothie time.

Pit the medjool dates. Don’t forget to remove the pits from your medjool dates before blending the ingredients.

For a nut-free alternative: Swap the almond butter out and use sunflower seed butter instead.

a pumpkin pie smoothie bowl on top of a marble cutting board along with medjool dates, almond butter, and pumpkin seeds

More healthy pumpkin breakfast recipes

If you try this Pumpkin Pie Smoothie Bowl, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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a pumpkin pie smoothie inside a white bowl topped with granola, banana, pumpkin seeds, and coconut flakes

Pumpkin Pie Smoothie Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Kaylie Grace
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 large or 2 small servings 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This pumpkin pie smoothie bowl is a healthy and easy fall breakfast recipe! It’s a vegan and dairy-free smoothie made with pumpkin puree, dates, almond butter, banana, and plant-based milk. You’ll love this creamy fall dessert smoothie! #pumpkin #smoothiebowl #pumpkinspice #smoothie #smoothierecipe #fallrecipes #smoothierecipeshealthy #veganbreakfast #thanksgiving #thanksgivingrecipe #friendsgiving 


Units Scale

Pumpkin Pie Smoothie

  • 2 frozen ripe bananas, peeled prior to freezing
  • 1/2 cup pumpkin puree, not pie filling
  • 12 medjool dates, pitted
  • 2 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg, optional
  • 1/8 tsp allspice, optional
  • 1/4 cup oat milk, or any plant-based milk

Toppings (Optional)

  • Granola
  • Pumpkin seeds
  • Crushed pecans
  • Sliced banana
  • Almond butter


  1. Add all ingredients to a blender.
  2. Blend ingredients until smooth and creamy.
  3. Transfer smoothie to bowl(s). Add your favorite toppings. Enjoy!


  • Be sure to use frozen ripe bananas. Ripe bananas have a yellow peel with brown spots all over it. Once the bananas are ripe, remove the peels and store the bananas inside a sealed container/bag in the freezer. You can freeze several bananas at a time, and they will last for up to 3 months.


  • Serving Size: 1/2 recipe
  • Calories: 260
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Protein: 6g

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