Pumpkin Pie Smoothie

Crunchy Kat | Pumpkin Pie Smoothie

It may be officially Fall but I love smoothies all year round. Plus, I believe you can never have enough pumpkin. I did a lot of recipe testing for this bad boy because I wanted to get it just right. And I promise it’s worth the wait. 

Enter the pumpkin pie smoothie. 

I find people either love or hate pumpkin. I happen to love it. And I wanted to create a smoothie that wasn’t loaded with sugar so that I could enjoy it for breakfast. (See why here.) Because let’s save the actual pie for dessert, shall we?

#Fab4Smoothies for life. 

Crunchy Kat | Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

I’ve added a few notes below the recipe so you can adjust this smoothie to your taste. I know that I prefer my smoothies to be less sweet but in case you want yours a bit sweeter, read the notes in the recipe. This one can definitely be adjusted to fit your preferences!

If I were you, I’d try the recipe as is to start and then add in some of the options if you find you’d like a bit more sweetness. 

Pumpkin Pie Smoothie
Serves 1
A yummy seasonal smoothie that captures the flavor of pumpkin pie without all the sugar.
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
  1. 1 cup dairy-free milk (I used Cashew)
  2. 1 handful frozen greens
  3. 1/4 cup pumpkin purée
  4. 1/4 cup frozen zucchini
  5. 1/2 cup frozen cauliflower rice
  6. 1 T. flaxseed
  7. 1 T. almond butter
  8. 1 scoop Vital Proteins Vanilla and Coconut Water Collagen
  9. 1/2 t. vanilla extract
  10. 1/4 t. pumpkin pie spice
  11. cinnamon and more pumpkin pie spice, as needed
  1. 1/4 cup frozen yellow squash* (See notes) OR
  2. 1/4 cup frozen banana OR
  3. 1/4 cup frozen figs
  1. Add dairy-free milk and the frozen greens to blender. Blend until smooth.
  2. Add frozen zucchini, frozen squash*, pumpkin to the blender. Blend until smooth.
  3. Add flax seed, almond butter, collagen powder, vanilla, and pumpkin pie spice to blender. Blend until smooth.
  4. Taste and add in optional ingredients if needed.
  1. See links below for the products I used!
  2. I used frozen yellow squash in this recipe. You could use 1/4 cup frozen banana or 1/4 cup frozen figs in place of the yellow squash if you want a sweeter smoothie.
  3. Also feel free to add cinnamon or more pumpkin pie spice if you desire.
  4. Once the can of pumpkin purée is open, freeze the leftover purée in a silicon ice cube tray for future smoothies!
Crunchy Kat https://www.crunchykat.com/

Products I Used

(Affiliate links below!)

Vital Proteins Vanilla and Coconut Water Collagen Powder

Vital Proteins Collagen Powder

Silicon Ice Cube Trays (I LOVE these.)

Get your Ultimate Guide to Staying Full Until Lunch with my Fruit-Free Smoothie Guide!

One Reply to “Pumpkin Pie Smoothie”

  1. Erin Carwell says:

    I am looking forward to trying this sometime this week!

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