This autumnal pumpkin smoothie is packed with kale, bananas, non-dairy milk, and warming spices. It’s a delicious breakfast or anytime snack. Vegan & gluten-free.
If the changing leaves and sweater weather have you craving all things fall, look no further than this pumpkin smoothie.
Frozen bananas for creaminess
Chia or flaxseed for whippy viscosity & omega 3 fatty acids
Maple syrup for autumnal sweetness
A splash of vanilla
A dash of cinnamon
And a pinch of nutmeg
With pleasing pumpkin plus the spices the season is known for, this smoothie makes an excellent breakfast, mid-afternoon snack, or post-apple orchard pick-me-up.
Tips for freezing bananas
Room temperature bananas work just fine in a smoothie. But adding them frozen really takes your drink up a notch.
Frozen bananas are often used for nice cream, because when that frozen fruit is blended, it becomes beautifully creamy. So it stands to reason that adding them to a smoothie gives the drink a wonderful thickness.
To freeze bananas, peel them first. Break them into chunks. Then freeze in a freezer safe resealable bag or glass container.
When you’re ready to use the frozen banana, just pull out as many pieces as you need.
How to make a pumpkin smoothie
Here’s what you’ll need.
Blend non-dairy milk, canned pumpkin, kale, flax seed or chia seed, frozen banana chunks, cinnamon, maple syrup, vanilla, and nutmeg in a high speed blender. Blend until smooth.
Add several ice cubes for a mellower, thicker, icier smoothie. Blend until the ice cubes are fully broken down.
Make it your own
You can make this smoothie your own by varying the ingredients and amounts.
- Not a fan of kale? Use spinach instead, or leave out the greens completely.
- Use vanilla non-dairy milk instead of plain, and you can omit the vanilla extract.
- If your non-dairy milk is sweetened, you can omit the maple syrup.
- Add a pinch of dried ginger for more fall flavor. Or use pumpkin pie spice to taste instead of cinnamon & nutmeg.
- Don’t want to use canned pumpkin? Make pumpkin puree from scratch instead.
What if I don’t have a high-speed blender?
If you don’t have a high-speed blender, you’ll want to make a few adjustments.
First, I recommend blending the kale alone with the non-dairy milk before adding the other ingredients. It’s easier to fully break up the kale when there aren’t other elements involved. That way you aren’t chewing on a salad while sipping your drink.
Second, you’ll want to use ground flaxseed or ground chia seed. Or you can grind whole seeds first in a coffee grinder before adding them to the blender.
More smoothie recipes
Here are more smoothie recipes I know you’ll love:
- Mango banana smoothie
- Sweet potato smoothie
- Chocolate peanut butter smoothie
- Peanut butter banana smoothie
- Blueberry banana smoothie
Pumpkin smoothie with kale
- Put non-dairy milk, a big handful of kale, canned pumpkin, frozen banana chunks, flaxseed or chia seed, maple syrup, vanilla extract, ground cinnamon, and nutmeg into a blender. Blend until fully blended.
- Add ice cubes to blender. Blend until the ice cubes are fully broken down.
Content, recipe, and photos updated October 2020. Originally posted December 2011.