Pumpkin Pie Smoothie (Paleo, vegan)

a dairy-free pumpkin smoothie in glasses next to a glass of pumpkin puree and cinnamon sticks

5 from 5 votes

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

Cook Time5

Total Time15

Course: Drinks

Cuisine: American

Servings: servings

Calories: 488kcal

Author: Don Baiocchi

Ingredients

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

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

Nutritional note: The nutrition info does not include the whipped coconut topping but does include the graham cracker "crust."

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).

Nutrition