Pumpkin Smoothie

Pumpkin Smoothie

A creamy, nutritious pumpkin smoothie that combines the flavors of fall with a healthy twist. Perfect for breakfast or a refreshing snack!

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 cup canned pumpkin puree Use pure pumpkin, not pumpkin pie filling.
1 banana ripe banana Frozen banana can be used for a thicker texture.
1 cup unsweetened almond milk Or any milk of your choice.
1 tablespoon maple syrup Adjust sweetness to taste.
1 teaspoon pumpkin pie spice Can substitute with cinnamon and nutmeg.
1/2 teaspoon vanilla extract For added flavor.
1/2 cup Greek yogurt For creaminess and protein.
1/2 cup ice cubes Adjust based on desired thickness.

Method

Blend the Ingredients

In a blender, combine the canned pumpkin puree, ripe banana, unsweetened almond milk, maple syrup, pumpkin pie spice, vanilla extract, Greek yogurt, and ice cubes.
Blend on high speed until smooth and creamy, about 30-60 seconds. Stop to scrape down the sides with a spatula if necessary to ensure everything is well mixed.
Taste the smoothie and adjust sweetness by adding more maple syrup if desired. Blend again briefly to mix.

Serve the Smoothie

Pour the smoothie into serving glasses. You can garnish with a sprinkle of pumpkin pie spice or a dollop of whipped cream for an extra touch.
Serve immediately and enjoy your delicious pumpkin smoothie!

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 12gVitamin A: 15000IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This smoothie can be stored in the refrigerator for up to 24 hours, but it's best enjoyed fresh. For a vegan option, ensure the yogurt is dairy-free.

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