Support the site — ☕ Buy me a coffee
Pumpkin Smoothie
I first made this because I had a bag of pumpkin puree in the fridge that was about to expire and some leftover coconut milk in my cupboard. I tossed them together with banana and spices, thinking it would be a quick breakfast fix—and now it's earned a permanent slot in my rotation.
Ingredients
Method
- Add the pumpkin puree, banana slices, milk, coconut milk, and Greek yogurt to a blender. Pulse briefly until the banana is broken down and everything is roughly combined.
- Add maple syrup, pumpkin pie spice, and vanilla. Blend on medium-high speed for 30–45 seconds, scraping down the sides with a spatula halfway through if needed. The mixture should be thick, smooth, and slightly frothy on top.
- Add ice cubes if you prefer it chilled—start with 4–5 cubes and add more as desired. Blend until fully incorporated and creamy (about another 20 seconds).
- Pour into glasses immediately—the texture is best fresh. If it's too thick, thin with a splash of milk; if too thin, blend in half a frozen banana or a spoonful of extra pumpkin.
Nutrition
Notes
The key is using full-fat canned pumpkin rather than pumpkin pie filling (which has added sugar). A single scoop of Greek yogurt adds creaminess without thinning the texture. I usually prep two at once and drink one while getting ready—there's no need to overthink it.
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
