This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!
I am always looking for ways to use leftover pumpkin puree from recipes that don't use the entire can. This dairy free, vegan and gluten free pumpkin pie smoothie is the perfect solution!
If you are looking for more pumpkin recipes you might also enjoy my Dunkin Copycat Pumpkin Cream Cold Brew, these Gluten Free Pumpkin Spice Pancakes, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Oatmeal Cake recipes.
Ingredients
- Bananas
- Ice
- Pumpkin Puree
- Almond Butter or Sun Butter
- Maple Syrup
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Almond Milk
Instructions
Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.
Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.
Supplies
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
This smoothie is best when made fresh and enjoyed immediately.
You can put the bananas, ice, pumpkin and sun butter in a freezer safe container together so it's quicker to put this smoothie together with the rest of the ingredients.
Dairy Free Pumpkin Pie Smoothie
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!
Ingredients
2 medium frozen Bananas
½ cup Ice
¾ cup Pumpkin Puree
2 tablespoon Almond Butter or Sun Butter
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Ginger
1 cup Almond Milk
Instructions
Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.
Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.
- Prep Time: 5 minutes
- Category: Smoothie, Drinks
- Method: Blender
- Cuisine: Gluten Free
Keywords: healthy, vegan, simple, canned pumpkin puree, gluten free, easy, breakfast, snack, dessert, fall, autumn
FAQ
Pumpkin is high in fiber and has potassium, iron and beta carotene. It is a healthy addition to fall recipes.
Pumpkin puree is simply pumpkin without any added ingredients. Pumpkin pie filling has added spices and is usually sweetened.
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