Get your sweet, pumpkin-y fix in a sippable, on-the-go breakfast! This pumpkin pie smoothie is sweet, luscious and creamy, just like your favorite fall time dessert. But, it’s a far more wholesome and fuel-filled alternative to a noshing on a slice of leftover pie for breakfast… Made with real pumpkin and just a bit of maple syrup, it’s full of sweet, festive flavor. And, you can keep this pumpkin pie smoothie vegan and paleo by using the non-dairy milk and yogurt of your choice!
Plus, if you’re not a fan of frozen banana in smoothies, this pumpkin pie smoothie uses frozen MANGO instead. Mango is just as naturally sweet as banana, has a tasty bit of tang, and it’s a great option to up the creaminess. Really, you could use this swap in any smoothie recipe you like! Just substitute about ½ cup of frozen mango for 1 frozen banana. (Or, use a frozen banana instead of the mango in this pumpkin pie smoothie, if you prefer!) Serve topped with pumpkin seeds, or a dollop of whipped cream for an extra indulgent breakfast!
1/8 tsp cinnamon
1/2 cup frozen mango
8 ice cubes
1 Tbsp maple syrup (adjust to taste)
1/2 – 1 cup milk of choice
1/2 cup nondairy yogurt of choice
1/8 tsp pumpkin pie spice
2/3 cup pumpkin puree
Add all ingredients to a blender and blend until smooth.
Serve and enjoy!
*Nutrition calculated using plain unsweetened coconut milk yogurt and almond milk.
4g fiber | 25g sugars
Serving: 1 smoothie