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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

  • 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 delicious fall breakfast. The easy recipe is made with healthy, vegan, and gluten-free ingredients. It’s sweet, creamy, and subtly spiced. Add your favorite toppings and enjoy it with a spoon. It tastes like pumpkin pie for breakfast!



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

Keywords: pumpkin pie smoothie bowl, pumpkin smoothie