This pumpkin pie smoothie recipe is a healthy snack that tastes like a dessert. It's quick, easy, vegan, and gluten-free.
Do you love pumpkin pie?
Why wait for a special occasion? Why spend time making a pie? This Pumpkin Pie Smoothie recipe can satisfy your pumpkin pie cravings—and fill you with healthy nutrients!
Don’t even get me started on the health benefits of cauliflower. Yep! It’s got cauliflower in it. Surprise!
My Sweet Potato Pie Smoothie recipe inspired this Pumpkin Pie Smoothie. It’s very similar, but this time I used frozen cauliflower instead of broccoli. Cauliflower preserves the pumpkin color and creates a lighter flavor. However, frozen broccoli could also work.
Sweet potatoes are sweeter than pumpkin, so I also added some vanilla and shredded coconut to boost the sweetness factor.
You could have this smoothie for breakfast! Imagine, pumpkin pie for breakfast…
But if you think that’s too decadent, then enjoy it as a healthy snack. It’s quick and easy to make, and it is:
It’s also rich in fiber—so it fills you up and sticks with you. You aren’t likely to get a sugar rush and then come crashing down.
That’s why it makes a great snack. I often have a smoothie around 3 p.m. to ward off the “afternoon slump.” Smoothies give me the energy I need to make it through the remainder of the workday. If it’s a smoothie that also tastes like a dessert—well, then that’s even better!
Pumpkin Pie Smoothie
- 1 ½ cups rice milk
- ⅔ cup canned pumpkin puree
- 1 cup frozen cauliflower florets
- 2 medjool dates pitted
- 1 Tbsp. unsweetened shredded coconut
- ½ Tbsp. chia seeds
- ½ tsp. pumpkin pie spice
- ¼ tsp. vanilla extract
- Place ingredients in a high-speed blender in the order they are listed.
- Begin blending on lowest setting and slowly turn up to highest setting.
- Blend on high for approximately 35-40 seconds.
- Serve immediately.
I welcome questions and comments!