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
Servings: 2 servings
Calories: 643kcal
For the graham cracker "crust" (optional):
- 2 tablespoons ghee, coconut oil or grass-fed butter
- ¼ cup blanched superfine almond flour
For the smoothie:
- 1 cup unsweetened, full-fat, canned coconut milk
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ 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
- ½ teaspoon vanilla
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.
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).
Calories: 643kcal | Carbohydrates: 47g | Protein: 4g | Fat: 49g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 46mg | Potassium: 573mg | Fiber: 3g | Sugar: 35g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg