Thick & Creamy Vegan Pumpkin Pie Smoothie
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Indulge in this Thick and Creamy Vegan Pumpkin Pie Smoothie made with real pumpkin puree and naturally sweetened with Medjool dates. It’s dairy-free, gluten-free, and tastes just like pumpkin pie in a glass—perfect for fall mornings or a healthy dessert!
If you’re craving all the cozy fall flavors of pumpkin pie but want something nourishing, quick, and refreshing, this Pumpkin Pie Smoothie is the answer. It’s made with real pumpkin puree, naturally sweetened with Medjool dates, and blended into a creamy, dessert-like treat that’s perfect for breakfast, a post-workout refuel, or an afternoon pick-me-up.
This smoothie captures that warm, spiced pumpkin pie flavor—without any added sugar or baking required. Every sip feels indulgent, yet it’s packed with fiber, potassium, and antioxidants from whole-food ingredients.
🧡 Why You’ll Love This Pumpkin Pie Smoothie
- Naturally sweetened with Medjool dates—no refined sugar needed.
- Ultra creamy thanks to frozen banana and cashew butter.
- Tastes like pumpkin pie in a glass, with cozy spices and vanilla.
- Quick and easy, ready in just 5-10 minutes.
- Perfectly vegan, gluten-free, and dairy-free.
🎃 Ingredients You’ll Need
Pumpkin puree: Use 100% pure pumpkin (not pie filling). It’s rich in vitamin A and adds that signature pumpkin flavor.
Medjool dates: Naturally sweet and caramel-like, Medjool dates give the smoothie its sweetness while adding fiber and minerals.
Frozen banana: Adds creaminess and a subtle natural sweetness.
Oat milk: Any dairy-free milk works, but oat milk makes this smoothie extra thick and creamy. I like this oat milk.
Cashew butter: Adds richness and helps emulate the flavor of pie crust. Almond butter is also delicious. Here is a cashew butter I like.
Vanilla extract: Enhances that dessert-like flavor.
Pumpkin pie spice + cinnamon: For the warm, nostalgic pumpkin pie flavor. You can make your own pumpkin spice, but this is a good one too.
Sea salt: Just a pinch to balance sweetness.
Ice cubes: Optional, for chill.
Whipped cream: Dairy-free whipped cream or even whipped coconut cream dolloped on top is delicious and adds that signature pie vibe. Completely optional, but so fun!
Products Used In This Smoothie
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🥄 How to Make It
Add all ingredients to a high-speed blender. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency. Taste and adjust—add another date for extra sweetness or more spice for a stronger pumpkin flavor. Pour into a glass and top with dairy free whipped cream, a sprinkle of cinnamon, and even crumbled gluten-free graham-style cookies.
Ingredient Substitutions
- Medjool dates: Substitute with 1–2 tablespoons of maple syrup or agave nectar if you don’t have dates.
- Oat milk: Any plant-based milk works— soy, cashew, or coconut milk.
- Cashew butter: You can use almond butter, or for a nut-free option you can use sunflower seed butter or tahini.
- Banana-free: Replace with ½ avocado for creaminess without banana flavor, but keep in mind the banana also adds a bit of sweetness.
- Pumpkin pie spice: If you don’t have pumpkin pie spice, you can mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a dash of clove or allspice.
💡 Optional Add-Ins
- 1 tablespoon flaxseed or chia seeds for extra fiber and omega-3s.
- ½ scoop vanilla vegan protein powder for a post-workout boost.
- A drizzle of maple syrup for extra fall sweetness.
FAQs
Can I make this smoothie ahead of time?
Yes! You can blend it and store it in an airtight jar in the fridge for up to 24 hours. Give it a good shake or stir before drinking.
Is this smoothie kid-friendly?
Definitely! It’s naturally sweet, full of fiber, and tastes like dessert— my kids love it! 👏🏻
How can I make it higher in protein?
Add a scoop of your favorite vanilla plant-based protein powder or 3 tablespoons of hemp seeds before blending.
Can I use this recipe in a smoothie bowl?
Yes! Simply reduce the liquid slightly, blend until thick, and top with granola, nuts, and coconut flakes. Or you can check out my Pumpkin Pie Smoothie Bowl recipe!
Vegan Pumpkin Pie Smoothie Bowl
A creamy, dairy-free pumpkin smoothie topped with gluten-free chocolate chip cookie dough bites, raw pumpkin seeds, pecans, chocolate covered chia seeds, coconut cream, and maple syrup for a naturally sweetened fall-inspired breakfast that tastes just like pumpkin pie!
How To Use Leftover Canned Pumpkin
I decided to make this pumpkin pie smoothie with the leftover pumpkin I had from making my Pumpkin Olive Oil Cake! So it’s the perfect amount 🤗. You can also make my Pumpkin Pie Stuffed Dates with leftover pumpkin, Pumpkin Cookie Dough Bites, Pumpkin Cinnamon Roll Mug Cake, or this Pumpkin Spice Latte Overnight Oats! For a savory use, try my Pumpkin BBQ Sauce!
10 Minute Pumpkin Cinnamon Roll Mug Cake
This 10 Minute Pumpkin Cinnamon Roll Mug Cake is made gluten-free and vegan without all of the work that goes into making traditional cinnamon rolls! In just 10 minutes you can enjoy this frosted pumpkin cinnamon roll treat!
Sugared Almond Flour Pumpkin Cookie Dough Bites
These Sugared Almond Flour Pumpkin Cookie Dough Bites are so fun for Fall! They're easy to make using blanched almond flour, real pumpkin, cinnamon, vanilla, peanut butter, maple syrup, and organic sugar for rolling. Mold into a pumpkin shape using a toothpick and place chocolate chips on the tops for the stem! A fun, healthy pumpkin flavored sweet treat that's gluten-free and vegan!
Pumpkin Spice Latte Overnight Oats (dairy-free & real pumpkin!)
Pumpkin Pie Stuffed Dates
These Pumpkin Pie Stuffed Dates are a cozy, no-bake fall dessert made Medjool dates filled with a quick and easy, maple sweetened pumpkin butter using real pumpkin puree and dipped in gluten-free graham cracker crumbs for all the pumpkin pie vibes. This is a vegan, naturally sweet treat and absolutely irresistible!
Pumpkin BBQ Sauce
This lusciously thick gluten-free vegan Pumpkin BBQ Sauce is sweet, smoky and tangy. Using simple ingredients, and the secret ingredient pumpkin puree, it's ready in less than 10 minutes. Use it as a basting sauce, dip or pouring sauce – perfect for all those game-day eats.
If you make this Thick & Creamy Vegan Pumpkin Pie Smoothie, don’t forget to leave a comment below as well as giving this recipe a five ⭐️⭐️⭐️⭐️⭐️ rating! Tag me on Instagram, Facebook, or Pinterest if you make it- I’d love to see yours! 🧡🎃✨
Thick & Creamy Vegan Pumpkin Pie Smoothie
- Total Time: 10 minutes
- Yield: 1–2 people 1x
Description
Indulge in this Thick and Creamy Vegan Pumpkin Pie Smoothie made with real pumpkin puree and naturally sweetened with Medjool dates. It’s dairy-free, gluten-free, and tastes just like pumpkin pie in a glass—perfect for fall mornings or a healthy dessert!
Ingredients
1 cup unsweetened oat milk (or any plant-based milk)
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2–3 Medjool dates, pitted (soaked in warm water 10 min if too firm)
1 small frozen banana
2 tablespoons cashew butter (or almond butter)
1/2 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
Small pinch of sea salt
Ice cubes (optional, for a thicker, colder smoothie)
Dairy-free whipped cream, optional
Instructions
Add all ingredients to a high-speed blender. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency. Taste and adjust—add another date for extra sweetness or more spice for a stronger pumpkin flavor. Pour into a glass and top with dairy free whipped cream, a sprinkle of cinnamon, and even crumbled gluten-free graham-style cookies.
Notes
READ THE BLOG POST FOR INGREDIENT SWAPS, TIPS & INFORMATION!
For a nut-free smoothie you can use sunflower seed butter or tahini instead of cashew butter.
- Prep Time: 10
- Category: Smoothies + Smoothie Bowls
