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Superfood Pumpkin Smoothie with Cinnamon and Ginger

The perfect way to welcome the fall season: a nutrient-packed pumpkin smoothie that’s vegan, refreshing, and ready in about five minutes.

pumpkin smoothie in glass with straw

Table of contents

  • Ingredients
  • Step by step instructions
  • Optional additions
  • Recipe notes
  • How to freeze it
  • More smoothie recipes to try
  • More pumpkin recipes to try

This recipe is for pumpkin lovers who want something beyond pies and baked treats. Blended with banana, almond milk and coconut water, this pumpkin smoothie is light, naturally sweet, and packed with vitamins and minerals. It makes a great breakfast on the go, a post-workout refresher, or a cozy fall snack.

If you prefer a spoonable breakfast, turn this into a smoothie bowl and top it with granola, chopped nuts, seeds or fresh fruit. For a simple finishing touch when serving in a glass, sprinkle a pinch of pumpkin pie spice or cinnamon on top. The flavor is warm and comforting, highlighting pumpkin’s natural sweetness without being overly heavy.

ingredients for pumpkin smoothie

Ingredients

  • 1 (15-ounce) can 100% pure pumpkin — use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • 1 banana — fresh or frozen. A frozen banana makes the smoothie creamier and reduces the need for ice.
  • 1 cup almond milk — or any milk you prefer (oat, soy, coconut, or dairy).
  • 1 cup coconut water — adds light natural electrolytes and helps hydrate; replace with more milk if you prefer.
  • 2 tablespoons maple syrup — keeps the recipe vegan while adding subtle sweetness. Swap for honey if not vegan.
  • 1 teaspoon ground cinnamon — or 1 teaspoon pumpkin pie spice for a more complex fall flavor.
  • 1/2 cup ice cubes — for a cold, refreshing texture; if you used a frozen banana you may reduce the ice.

Step by step instructions

This smoothie comes together in two simple steps and only minutes. Use a high-speed blender if you have one for the silkiest texture.

  1. Add the pumpkin puree, banana, almond milk, coconut water, maple syrup, ground cinnamon (or pumpkin pie spice), and ice to your blender.
  2. Blend on high until completely smooth and creamy, pausing to scrape down the sides if needed. Serve immediately or pour into bowls and add toppings.
pumpkin smoothie in glass with gold rim

Optional additions

  • Protein powder: Add 2 tablespoons of your favorite protein powder for a more filling smoothie. A vanilla-flavored powder pairs beautifully with pumpkin and cinnamon.
  • Hemp seeds: A tablespoon adds plant-based protein and healthy fats; blend in or sprinkle on top.
  • Flax or chia seeds: One tablespoon blends in easily and boosts fiber and omega-3s; they can also be used as a topping.
  • Smoothie bowl toppings: To make a bowl, top with sliced banana, pumpkin seeds, granola, chopped pecans or walnuts, pomegranate arils, or dried cranberries.

Recipe notes

  • Milk choice: Almond milk keeps the smoothie light and dairy-free. For extra creaminess, use oat or full-fat coconut milk.
  • Adjusting thickness: This recipe yields a fairly thick smoothie. To thin it, add an extra 1/4 cup almond milk or coconut water a little at a time until you reach the desired consistency.
  • Scaling the recipe: The ingredients listed make two large (about 18-ounce) smoothies. If you want a single serving, halve the amounts.
  • Storage: Store any leftover smoothie in an airtight container in the refrigerator for up to 3 days. Shake or stir before serving, as separation is natural.

How to freeze it

You can freeze this pumpkin smoothie for up to three months. Here are three convenient methods depending on how you plan to use it later.

Ice cube tray: Pour the smoothie into an ice cube tray and freeze. Transfer the frozen cubes to a freezer bag. When ready, blend a handful of cubes with a splash of milk until smooth.

Freezer-safe zipper bag: Pour into a flat zipper bag, remove excess air, and freeze flat. Break the frozen slab into chunks and blend with a little milk when ready.

Mason jar: Leave at least 1 inch of headspace in the jar before freezing so the smoothie can expand. Thaw in the refrigerator overnight and shake or stir before enjoying.

pumpkin banana smoothie in glass

More smoothie recipes to try

  • Almond Milk Smoothie
  • Avocado Smoothie Bowl
  • Superfood Green Smoothie

More pumpkin recipes to try

  • Pumpkin Toast
  • Slow Cooker Pumpkin Chili
  • Pumpkin Hummus
  • Jalapeño Pumpkin Dip
  • Pumpkin-Filled Pastries

Superfood Pumpkin Smoothie

The perfect way to welcome fall: a creamy, vegan pumpkin smoothie made in about 5 minutes. It’s rich in vitamin A and potassium, naturally sweetened, and easy to customize.

pumpkin smoothie in glass topped with ground cinnamon

Servings: 2 smoothies

Prep time: 5 minutes

Total time: 5 minutes

Author: Whitney Bond

Ingredients

  • 1 (15-ounce) can pure pumpkin
  • 1 banana, peeled (fresh or frozen)
  • 1 cup almond milk
  • 1 cup coconut water
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1/2 cup ice cubes

Instructions

  1. Add all ingredients to a blender.
  2. Blend until smooth and creamy. Serve immediately or pour into bowls and add toppings of your choice.

Notes

  • This recipe makes two approximately 18-ounce smoothies. Halve the recipe for a single serving.
  • Use your preferred milk to alter texture and flavor—oat milk will make it creamier.
  • To thin the smoothie, add an extra 1/4 cup almond milk or coconut water and blend again.
  • Store leftovers in the refrigerator for up to 3 days or freeze using the methods above.

Nutrition Facts (per serving)

Calories: 222 kcal

Carbohydrates: 50 g

Protein: 5 g

Fat: 3 g

Sodium: 305 mg

Potassium: 999 mg

Fiber: 10 g

Sugar: 29 g

Vitamin A: 33,131 IU

Vitamin C: 17 mg

Calcium: 271 mg

Iron: 4 mg