Who’s ready for a smoothie that literally tastes like you’re drinking pumpkin pie filling (in a good way)?
Pumpkin recipes are everywhere! Give me all of the pumpkin spiced recipes all fall long please!
The only problem I have with making a pumpkin recipe that a lot of them only use a portion of the can, so I always seem to have leftover pumpkin in my fridge from September – November. More often then not, it ends up getting moldy before I use it up.
I have tried freezing it to use it later, it either tends to get lost in my freezer and found again in summer when pumpkin season has passed. OR it just kind of defrosts all watery and weird and is never quite the same texture again.
Anyone else here understand my struggles with pumpkin puree?
Time to solve the leftover pumpkin puree dilemma with this pumpkin smoothie!!!
Bonus: it’s delicious!!! AND easy to make!
The ingredients for this pumpkin smoothie might seem a little strange, but just trust me. The results are a super creamy, nutrient dense smoothie. And I promise you can’t even taste the secret hidden ingredients!
What you need for date sweetened pumpkin smoothie:
- unsweetened milk of choice, I like almond milk
- chia seeds or flax seeds – healthy fats
- pumpkin pie spice – the secret to making this smoothie taste like a pumpkin pie
- 1 ripe frozen banana – for sweetness and creaminess
- pumpkin puree – use up those leftovers!
- pitted medjool dates – for sweetness
- white beans – weird, but makes it super duper thick and creamy
- frozen cauliflower florets – also sounds weird but a great way to sneak a veggie in and keep things cold
That’s it, my friends. All you do is throw everything into a high powdered blender and blend away!
You’re only 10 minutes away from sipping on a tasty pumpkin smoothie! Are you excited???
Not only do I love this pumpkin smoothie for it’s easy way to make use of leftover pumpkin puree, but I adore how thick and rich and creamy it is without actually being rich at all. That’s thanks to the white beans, frozen, banana and cauliflower. I love the natural sweetness from the dates and banana that really make it taste like you’re drinking a dessert. And of course those lovely warming pumpkin pie spices that are responsible for making fall time worth while.
I hope you enjoy this pumpkin smoothie as much as we do. It’s packed with fiber, beta carotene, potassium, healthy fats, and veggies. It is perfect for part of a breakfast or a snack, or just anytime you are craving pumpkin pie but don’t actually want to bake a pumpkin pie.
See, we understand one another!
Here are more pumpkin recipes for all your fall needs:
- protein packed pumpkin oatmeal (another great recipe for using up leftover pumpkin puree)
- pumpkin pie overnight oats (and another one good for using up pumpkin puree)
- turkey pumpkin chili
- pumpkin spice protein pancakes with sauteed apples
- pumpkin rosemary drop biscuits
- soft pumpkin cookies with cashew frosting
- pumpkin breakfast cookies
- pumpkin pasta with sausage and crispy fried sage
- pumpkin sage hummus
So much pumpkin goodness to be enjoyed!
And here are more fall inspired smoothies:
See, smoothies can be enjoyed all year long!
I think you’re all set for pumpkin and smoothie recipes all fall long!
If you made this recipe don’t forget to leave a comment below along with a star rating. I LOVE hearing from you and this helps my recipes to rank higher in google. Thanks friends!
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Date Sweetened Pumpkin Smoothie
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 large smoothie or 2 smaller ones 1x
- Category: drink, smoothie, breakfast, snack
- Method: blending
- Cuisine: vegan, dairy free, vegetarian, gluten free, healthy
Description
Date sweet pumpkin smoothie tastes like pumpkin pie filling (in a good way), but it’s packed with healthy ingredients that will make you feel good.
Ingredients
- 1 1/2 to 2 cups unsweetened dairy free milk (I used almond milk)
- 2 teaspoons chia seeds or flax seeds
- 3/4 to 1 teaspoon pumpkin pie spice
- 1 ripe banana (sliced, and previously frozen)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 to 4 medjool dates, pitted (depends on how sweet you like your smoothie/how ripe your banana is)
- 1/2 cup white bean, drained and rinsed
- 1/2 cup frozen cauliflower (organic, when possible)
Instructions
- Prepare: The night before slice and freeze your banana. Don’t skip this step, because the frozen banana is what helps to make your smoothie cold without ice.
- Blend: Add everything to a high powdered blender and blend until smooth and creamy. If you’re using a lower powered blender, it’s helpful if you add the ingredients a little at a time and blend in increments until everything is well incorporated. Taste and adjust sweetness with another date, or more pumpkin pie spice for warming spices. Also at this time you can decide to thin the smoothie out with a little more milk, if desired.
- Serve: Pour the smoothie into two smaller glasses for small servings, or one larger glass for one large serving. Serve with a smoothie straw and garnish with a sprinkle of pumpkin pie spice, if desired. Enjoy immediately.
Notes
Beans and cauliflower: I promise you won’t taste the white beans or the cauliflower at all. They do add a lot of creaminess and thickness to this smoothie and nutrition, fiber, and veggies…so, don’t be afraid. 😉
This smoothie is very thick, which makes me feel like I’m drinking pumpkin pie filling, in a good way. Feel free to thin it out with milk to your likeness.
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