Pumpkin Pie Smoothie (Paleo, vegan)

This thick and creamy Pumpkin Pie Smoothie tastes just like pumpkin pie!

Real pumpkin puree, pumpkin pie spices, maple syrup, milk and ice create a luscious treat that’s perfect for breakfast, as a snack or even dessert.

And it includes a few tips and tricks to make it taste like real pumpkin pie, including a graham cracker “crust”!

Plus this healthy pumpkin smoothie is paleo, vegan, dairy-free and refined sugar-free.

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Paleo Pumpkin Pie Smoothie

Let’s be real: pumpkin pie is delicious but also takes a bit of time to make. (Need a recipe? Try my Paleo Pumpkin Pie.)

A pumpkin pie smoothie, on the other hand – much easier and much faster.

And while it obviously doesn’t really taste like pie, I’ve got some tips and tricks to really take it over the top!

This smoothie is delicious even if you aren’t dairy-free, Paleo or vegan, but you can always use regular milk if you prefer (see Substitutions and Variations below).

Putting the “pie” in this Paleo Pumpkin Pie Smoothie

Besides the usual pumpkin smoothie ingredients, here’s how you really get it to taste like pie:

First, add vanilla extract. Vanilla is used in many baked goods and custards. And what is pumpkin pie if not a baked good (the crust) filled with a pumpkin-y custard?

Just a small amount of vanilla tricks our brains into thinking of pie (the same way it makes this Morning Glory “Muffin” smoothie taste like a muffin!).

Second – and this might be the most surprising part – is we’re going to add a graham cracker “crust” to our smoothie!

By quickly browning almond flour in ghee or coconut oil, we’re creating a nutty, toasty paste that will blend into the smoothie and add a graham cracker crust flavor and texture!

If you’re nut-free, you can leave this out. Also, this does add a bit of a grainy texture to the smoothie so if you’d rather your smoothie be as smooth as possible, leave it out.

Third, top your smoothie with a dollop of whipped coconut cream.

You can’t have pumpkin pie without whipped cream, right? So top your smoothie with some sweetened coconut cream to really complete the experience.

Be sure to chill your can of coconut milk ahead of time. See the recipe for details.

Not dairy-free? Use regular whipped cream.

What you need for this vegan and Paleo pumpkin smoothie

One of the things I love about this healthy pumpkin smoothie is that it tastes like an indulgent treat but it’s actually pretty good for you!

• Pumpkin is high in vitamin C, iron, beta-carotene, fiber and antioxidants. Be sure to buy 100% pure pumpkin puree, not pumpkin pie filling.
• Coconut milk is high in vitamin C, fiber, iron and healthy MCTs, a saturated fat with positive effects on cholesterol levels. Be sure to buy unsweetened, full-fat canned coconut milk.
• Cinnamon has the highest levels of antioxidants than any other spice, including garlic and oregano, providing anti-inflammatory protection and reducing blood pressure and risk of heart disease.
• Ginger is an antioxidant and anti-bacterial powerhouse.
• Nutmeg also contains antioxidants, essential oils, anti-inflammatory and anti-bacterial properties and may even boost libido. You can use ground nutmeg or buy whole nutmeg and use a microplane to grate it into the smoothie.
• Vanilla contains – you guessed it – antioxidants plus anti-bacterial and antidepressant properties.
• Maple syrup, while obviously is a sweetener and therefore high in sugar, is lower on the glycemic scale than other sugars and actually has a lot of antioxidants and some minerals. The darker it is, the better the flavor.
• Ice
• Sea salt

For the graham cracker “crust,” if using:

• superfine blanched almond flour
• ghee, coconut oil or grass-fed butter

Equipment:

• A blender (I like this one – more powerful than a basic blender, not as expensive as the crazy-expensive ones)
• a measuring glass
• measuring spoons (these are my favorite because they fit into spice jars)
• measuring cups
• a small skillet (if making the “crust”)
• a whisk or hand mixer (if making the whipped coconut cream)

Substitutions and variations

• You can use almond milk or any other dairy-free milk you like, but most of them are not as thick as full-fat coconut milk so your smoothie won’t be as thick.
• You can also use any regular kind of milk. I recommend whole, organic, grass-fed milk if possible.
• Instead of using individual spices you can use a pumpkin pie spice blend.
• Instead of maple syrup you can use honey (but then it won’t be vegan).
• This is a pumpkin smoothie with no banana, but if you prefer, you can use one peeled, chopped, frozen banana instead of the ice.
• For the “crust,” you can use coconut oil (for Paleo/vegan), ghee (for Paleo) or butter (grass-fed for Paleo or if you’re not dairy-free).

Other pumpkin and smoothie recipes you might like:

1. Sweet Potato Protein Smoothie
2. Sweet Potato Smoothie Bowls
3. Paleo pumpkin bread
4. Paleo pumpkin streusel muffins
5. Pumpkin spice candied bacon
6. Pumpkin cider margarita

Print Recipe

5 from 5 votes

Pumpkin Pie Smoothie (Paleo, vegan)

This easy Pumpkin Pie Smoothie recipe is a thick, creamy treat that's perfect for breakfast, a snack or even dessert! Canned pumpkin puree, coconut milk, pumpkin pie spices and maple syrup create a healthy drink kids and adults will love. Plus it includes a special trick to blend in a graham cracker "crust"! And this pumpkin smoothie with no banana happens to be dairy-free, gluten-free, vegan and Paleo.

Note: If you want to make the whipped coconut cream, be sure to chill your can of coconut milk for at least 8 hours or overnight.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Drinks

Cuisine: American

Keyword: dairy free smoothie, paleo smoothie, pumpkin pie smoothie, pumpkin smoothie, vegan smoothie

Servings: 2 servings

Author: Don Baiocchi

Ingredients

For the graham cracker "crust" (optional):

• 2 tablespoons ghee, coconut oil or grass-fed butter
• 1/4 cup blanched superfine almond flour

For the smoothie:

• 1 cup unsweetened, full-fat, canned coconut milk
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• pinch of ground or freshly grated nutmeg
• pinch of sea salt
• handful of ice

For the whipped coconut cream (optional):

• 1 (15 oz.) can unsweetened, full-fat, canned coconut milk, chilled for at least 8 hours or overnight
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla

Instructions

For the graham cracker "crust" (optional):

• In a small nonstick skillet, melt the ghee over medium heat. Add the almond flour and stir to create a smooth mixture. Stir occasionally as it cooks. Once it begins to darken, stir constantly until the mixture reaches a medium golden brown. Scrape into a small bowl and set aside.

For the smoothie:

• Blend the coconut milk, pumpkin puree, maple syrup, cinnamon, ginger, vanilla, nutmeg, salt, ice and crust mixture (if using) until smooth. Pour into 2 glasses and top with the whipped coconut cream, if using.

For the whipped coconut cream (optional):

• Turn the chilled can of coconut milk upside down and open the bottom of the can. Pour out the water and set aside. Scoop the cream into a medium bowl and add the maple syrup and vanilla. Use a whisk or hand-held mixer to whip into soft peaks. If the cream is too thick, add the coconut water a tablespoon at a time until it softens to soft peaks.

Notes

If you're nut-free, leave out the graham cracker "crust." Also, the crust does add a bit of a grainy texture to the smoothie so if you'd rather your smoothie be as smooth as possible, leave it out.

Substitutions and variations

• You can use almond milk or any other dairy-free milk you like, but most of them are not as thick as full-fat coconut milk so your smoothie won't be as thick.
• You can also use any regular kind of milk. I recommend whole, organic, grass-fed milk if possible.
• Instead of using individual spices you can use a pumpkin pie spice blend.
• Instead of maple syrup you can use honey (but then it won't be vegan).
• This is a pumpkin smoothie with no banana, but if you prefer, you can use one peeled, chopped, frozen banana instead of the ice.
• For the "crust," you can use coconut oil (for Paleo/vegan), ghee (for Paleo) or butter (grass-fed for Paleo or if you're not dairy-free).

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