Pumpkin Smoothie

If you’re like me and end up with a partial can of pumpkin puree in your fridge, turn it into this delicious pumpkin smoothie recipe. It packs 18 grams of protein per glass, but tastes like a slice of pumpkin pie!

This recipe is easy to customize, so think of it as a suggestion, rather than a solid set of measurements. If you have only a small amount of pumpkin puree on hand, it will work. If you want to add fresh ginger, like my sweet potato smoothie, that is delicious here, too.

Feel free to get creative with it!

⭐⭐⭐⭐⭐ Featured Review

“I’ve made this recipe a number of times and haved loved it every time, but tried a recipe from another website this morning (wanted to use some yogurt and bananas I had on hand) and it was not nearly as delicious. The dates really make this recipe so don’t skip them!” – Hannah

Pumpkin Smoothie Ingredients

• Pumpkin Puree. I use canned pumpkin puree for convenience, but this should also work with homemade pumpkin puree.
• Milk. You can use any milk you love for blending. For a higher protein content, use unsweetened soy milk or regular cow’s milk.
• Medjool dates. While some recipes call for a frozen banana, I think the flavor of dates pair better with pumpkin. They add a caramel-like sweetness (plus extra fiber!) that make this smoothie taste like pie.
• Pumpkin Pie Spice. This spice blend is used for convenience. If you don’t have a store-bought jar, you can make homemade pumpkin pie spice, too.
• Extra Protein. I’ve tested this recipe with two tablespoons of collagen peptides and the same amount of hemp hearts (a complete source of plant-based protein). Either way, you’ll get a protein boost without a noticeable flavor.

How to Make a Pumpkin Smoothie

Step 1:

Add the pumpkin puree, pitted dates, pumpkin pie spice, collagen or hemp hearts, and milk to a high-speed blender. Secure the lid and blend until smooth, stopping to scrape down the sides of the machine, as needed.

Taste the mixture and adjust the flavor, if needed. You can add extra spice or another date, if you want it to be sweeter. Keep in mind the flavor will be dliuted slightly with the next step. If the smoothie is too thick, add an extra 1/4 cup of milk and blend again. (This will vary based on the size of your dates.)

Step 2:

Once the mixture is smooth, add a cup of ice cubes. Then secure the lid and blend again until the smoothie has a slightly slushy texture. You don’t want to add too much ice or the flavor will be diluted.

Serve right away for the best taste and texture. You can top it with whipped cream and chopped pecans to make it really look and taste like a slice of pumpkin pie.

Pumpkin Smoothie (tastes like pie!)

4.75 from 28 votes

If you find yourself with leftover canned pumpkin in your fridge, turn it into this delicious pumpkin smoothie. It tastes like a slice of chilled pumpkin pie, only without the refined sugar, and it packs 18 grams of protein per serving.

prep5 mins cook0 mins total5 mins

Servings:1

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup pumpkin puree
• ½ teaspoon pumpkin pie spice
• 3 to 4 soft Medjool dates , pitted
• 2 tablespoons hemp hearts or collagen peptides
• ¾ cup milk of choice
• 1 heaping cup ice cubes

Instructions

• Add the pumpkin puree, pumpkin spice, pitted dates, hemp hearts or collagen, and milk to a high-speed blender. Secure the lid and blend until the dates are totally pulverized. (If you don't have dates on hand, swap two tablespoons of maple syrup.) Taste the mixture to make sure you're happy with the flavor. You can add more spice or an extra date, if needed. The flavor will be diluted slightly with the next step, so keep that in mind.
• Once the mixture is smooth, add the ice and blend again until the smoothie has a slushier consistency. Don't add too much ice, or it could dilute the flavor.
• Serve this pumpkin smoothie right away for the best texture and flavor.

Video

Notes

Nutrition information is for the whole batch. This information is automatically calculated using generic ingredients from an online database, so it’s just an estimate and not a guarantee. (Protein-wise, hemp hearts and collagen have similar protein amounts.)

Make it Vegan: Use soy milk and hemp hearts to keep this plant-based. 

Update Note: This recipe was updated in 2025 to use one less Medjool date and include the option of collagen or hemp hearts. (The original recipe called for 4-5 dates, but I think 3-4 are sufficient.) Feel free to taste and adjust as you go. 

Nutrition

Calories: 176kcal | Carbohydrates: 19g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 131mg | Potassium: 529mg | Fiber: 5g | Sugar: 11g | Vitamin A: 19767IU | Vitamin C: 18mg | Calcium: 288mg | Iron: 3mg

Author: Megan Gilmore

Course: Drinks

Cuisine: vegan

Keyword: pumpkin smoothie

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More Pumpkin Recipes to Try

• Healthy Pumpkin Bars
• Pumpkin Spice Latte
• Tuscan Pumpkin Sauce
• Vegan Pumpkin Scones
• Double-Chocolate Pumpkin Muffins

If you try this recipe, please leave a comment and star rating below to let me know how you like it.