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Dairy Free Pumpkin Pie Smoothie

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  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


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!



2 medium frozen Bananas
1/2 cup Ice
3/4 cup Pumpkin Puree
2 Tbsp Almond Butter or Sun Butter
1 Tbsp Maple Syrup
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1 cup Almond Milk


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