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
- 1 cup baked pumpkin or squash
- 1 cup full fat coconut milk
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh chopped ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla stevia
- 2 cups ice
- garnish with whipped cream or whipped coconut cream
- 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
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!
I did it almost word for word. I did a little less spices, because I was worried it’s be too much or that I would get cinnamon clumping/sludge. So I did 2 tsp cinnamon, 1/8 tsp nutmeg, about 4-5 slices ginger, and I added my own chai spice mix 1/8 tsp. I think I might do the full amount next time. I used no sweetener at all since I am on a candida cleanse. I used cold canned pumpkin and it was pretty good surprisingly, even though I know the real thing would be amazingly better. I used room temp coconut milk full fat half water half fat, wasn’t really sure if it should’ve been cold and what ratio of fat to water, but it worked! I think next time I’ll try it cold tho. I blended the ice till it was very smooth. This was the best pumpkin smoothie I’ve tried!!!
Katherine, thanks for letting me know this is the best pumpkin smoothie you’ve tried!
Thank you Elana, I love your recipe and I will make it soon. I will use a steamed whole sweet potato, 1 tsp ginger powder, 1/4 tsp Stevia drops, 1/4 tsp vanilla extract, 1/2 pkt plain gelatin, and 3-oz softened cream cheese. I can hardly wait to try it. Take care!
Laura, I hope you love it as much as we do!
I substituted honey for the stevia
This seems to be the right place to ask….I was trying to come up with a imitation of Godiva’s new Pumpkin Trufflelata….I wanted to combine organic pumpkin, ginger snaps, pumpkin spice, swerve (or honey), softened cream cheese and raw cacao butter (nuts.com) and of course, almond milk to get a warm or cold drink so I too could enjoy the Pumpkin Cheesecake flavoring. I did find a decadent Pumpkin Spiced Swirl Bark (nuts.com) however, I would like the sugar (such as Swerve), and cream cheese, sour cream or heavy whipping cream? Any thoughts would be greatly appreciated! I really enjoy the Ginger Snap recipe of Elana’s.
Threw in a bit of gelatin for the perfect consistency. YUM
Not sure about texture, but tastewise: mix with almond milk instead of coconut milk. Alternative: cook raw chopped squash in almond milk (I’m not good with quantities) until tender, add cinnamon (or other spices, like your recepy) and mix (a simple mixer will do). If you don’t add too much almond milk, it’s more pudding-like. Can be eaten warm.