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