Pumpkin Spice Smoothie

This Pumpkin Spice Smoothie is perfect for fall! It’s also great for those times when you’re in the mood for a Pumpkin Pie but don’t want to go through the hassle of baking one. It’s made with baked pumpkin or squash. Remember, a pumpkin is a squash. For the smoothie depicted above I actually used one cup of red kuri squash. When the weather gets a little chilly I tend to bake a pumpkin or squash a couple of times per week so that I have a mason jar of freshly baked pumpkin on hand at all times for fall recipes. I haven’t tried making this Paleo Pumpkin Spice Smoothie with canned pumpkin, so not sure if that would work.

For those of you that are stevia averse, I would suggest making this with either 1-2 dates or a tablespoon of maple syrup or honey in place of the stevia. For the topping, I used coconut whipped cream, however, you can use real whipped cream if that suits you. This Pumpkin Spice Smoothie tastes like a frozen, ice cream-ish version of pumpkin pie and I love whipping one up in the morning after I work out or in the afternoon for a quick pick me up.

The health benefits of pumpkins are numerous. Loaded with magnesium, zinc, vitamin A, and vitamin C they are also a fabulous source of fiber. Pumpkins are packed with anti-inflammatory compounds and polyphenols that can protect the eyes, lower cholesterol and reduce joint pain. Low in calories and high in fiber, pumpkins are an amazing food.

Pumpkin Spice Smoothie

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Servings 2

Ingredients

Instructions

  • Place baked pumpkin, coconut milk, cinnamon, ginger, nutmeg, and stevia in a vitamix
  • Blend on high speed until smooth
  • Blend in ice until smooth
  • Pour into 2 glasses and serve;  top with with coconut cream or whipped cream if desired
Prep Time 5 mins
Total Time 5 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

I’ve blogged here at Elana’s Pantry since 2006 and have come to realize that in the world of special diets there are many particular needs! It seems that whenever I share a recipe folks want to change it, and I love that. Having food allergies and intolerance means we all have to do our best to take care of ourselves.

I made this recipe numerous times with various proportions of the ingredients in the recipe and the others outlined above (re: sweeteners). I tested and changed items until this Pumpkin Spice Smoothie tasted just right. I drank a lot of Pumpkin Spice Smoothies along the way! But I want to know, how will you change this recipe to meet your needs? What can and can’t you eat? Leave a comment and let me know!

Comments

28 responses to “Pumpkin Spice Smoothie”

  1. What if I don’t have a vitamix? Honestly, all I use right now is a blender for smoothies. Trying to decide on what would be best appliance for me to purchase for recipes such as this one. Any input is appreciated.

  2. This is so good! I was nervous about the fresh ginger, but it adds just the right amount of zing! I subbed a little maple syrup for the vanilla stevia and added my grassfed gelatin. I needed something to tie me over to lunch and this was perfect!

  3. Today I did something long overdue. On MyFitness Pal, I computed the calories in the Almond Bars and the Coconut Almond Joy Bars. I cut each batch in 16 pieces. Elana, I wish you would compute the calories on all your recipes for those of us on calorie restricted diets. The Coconut Almond Joy Bars were 107 cals each. The Almond Bars were 164 cals each. I based them on Trader Joes Light Coconut Milk, Honeyville Almond Flour and Nutiva Coconut Flour. My oldest son was surprised at how many calories he was eating. Of course the ingredients you use may vary the amounts. Just thought I would pass this on. BTW, made the Coconut Bars for guests last weekend and the went crazy!

  4. This is SO good! Thank you for creating this recipe. As a Chinese medical student, I don’t generally drink smoothies in the fall/winter because they are really high in sugar (even though it’s natural) and too cold for the body. This is the first smoothie recipe I’ve been able to put together the night before, feel good about consuming, AND eat while dashing between patients and classes. Plus, in TCM, squash is really good for people that have to learn and think a lot, like students.

  5. Yum! I used canned organic pumpkin and it tasted just fine. Nice consistency and flavor. I used a mix of honey and stevia since stevia can taste artificial to me. Delicious! Thanks for the recipe!

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  7. I think I’ll try the date variation for a little caramel flavour. The addition of the fresh ginger is so nice to see–I’m completely in love with it and use it daily! Also, it’s Canadian Thanksgiving this weekend and this would be a great addition to the brunch I’m hosting for my girlfriends. Such a fun treat!

  8. Genius! I just made these and thoroughly enjoyed the wonderful milkshake quality. I added about a teaspoon of vanilla and really liked that addition. Thank you Elana!

  9. My first thought when I saw this yummy smoothie was how delicious it would be with coffee (I’m obviously an addict!). I added a packet of starbucks instant coffee because I didn’t want to make the smoothie too runny with a cup of coffee. It’s kind of a complicated process with the baked squash, but the turn out was definitely worth it. A much healthier version of a pumpkin spice latte!
    Thanks for sharing!

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Recipes » Drinks » Pumpkin Spice Smoothie