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Pumpkin Smoothie

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This Pumpkin smoothie made with Greek yogurt, canned pumpkin puree and pumpkin spices is the perfect quick and easy fall breakfast!

Pumpkin Smoothie
Pumpkin Smoothie

This time of the year, I use a lot of canned pumpkin (or I even make my own pumpkin puree) and always have extra, so I decided to add some to my smoothie and loved it! It tastes just like pumpkin pie and is an simple way to add nutrients to your morning smoothie. I also love adding leftover puree to my Pumpkin Oatmeal ShakePumpkin Spiced Latte, or Pumpkin Overnight Oats.

Pumpkin Smoothie

Pumpkin Smoothie Ingredients:

Let’s talk about what you’ll need to make this easy pumpkin pie smoothie.

  • Pumpkin: Use canned or homemade pumpkin puree.
  • Milk: Add your milk of choice, like fat-free dairy milk, almond milk, oat milk, etc.
  • Yogurt: Greek or plain yogurt will work, but Greek will give you more protein. You could even try it with vanilla yogurt and omit the sugar.
  • Vanilla extract gives it extra flavor.
  • Spices: Pumpkin pie spice or cinnamon make this pumpkin smoothie taste like fall.
  • Sweetener: I use brown sugar or maple syrup, but if you prefer to leave out the sugar, substitute it with stevia or monk fruit.
  • Ice: Use a half cup of crushed ice for blending.
  • Optional: This healthy smoothie recipe has over 10 grams of protein, but if you want more, add a scoop of vanilla protein.

Is canned pumpkin healthy?

Typically, fresh foods have a higher nutrient content than cooked or canned foods. But the good news is that both fresh pumpkin and canned pumpkin are packed with nutrients, such as vitamin A, potassium, and iron.

Can you freeze pumpkin puree for smoothies?

Pumpkin puree lasts in the fridge for about a week, but you can definitely freeze it so the leftovers don’t go to waste. Put it in an ice cube tray or muffin tin, and throw the cubes into a reusable container or zip-locked bag once frozen. It’ll last in the freezer for a few months, and then you’ll have pre-portioned pumpkin on hand to make this smoothie again and again. Just throw a half-cup worth of frozen cubes into the blender and blend!

Pumpkin Smoothie IngredientsPumpkin Smoothie

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Pumpkin Smoothie

4.50 from 2 votes
This Pumpkin smoothie made with Greek yogurt, canned pumpkin puree and pumpkin spices is the perfect quick and easy fall breakfast!
Course: Breakfast, Drinks, Snack
Cuisine: American
Pumpkin Smoothie
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Yield: 2 servings
Serving Size: 1 cup


  • 1/2 cup pumpkin puree
  • 1/2 cup milk of choice
  • 1/2 cup crushed ice
  • 6 oz nonfat Greek or plain yogurt
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice or cinnamon, or more to taste
  • 2 tsp packed brown sugar, or maple syrup to taste
  • add a scoop of vanilla protein, optional


  • Put all ingredients in a blender and blend until smooth. Divide in two cups.
  • Serve with a straw.

Last Step:

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Serving: 1 cup, Calories: 185.5 kcal, Carbohydrates: 40 g, Protein: 10.6 g, Fat: 0.5 g, Saturated Fat: 0.1 g, Cholesterol: 1.2 mg, Sodium: 66.8 mg, Fiber: 2.6 g, Sugar: 10.2 g


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45 comments on “Pumpkin Smoothie”

  1. Great recipe for the holidays. I used sugar free maple syrup.
    Do you think you could make a chocolate or Pb2 version?
    It is great recipe for ff greek yogurt.
    I appreciate all your hard work during the new WW update.

  2. Pumpkin pie in a cup with zero guilt! I used oikos zero vanilla yogurt, unsweetened almond milk and splenda instead of what’s mentioned here because that’s what I had and its awesome!! Definitely on the smoothie rotation.

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    lisa leonardi

    Not Good, all we could taste was pumpkin, we love pumpkin but not sweet even after adding agave.

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    Pam DeCesaris

    I do WW freestyle, so this very delicious smoothie was easy to modify to fit my requirements. I replaced the dairy milk with sugar free almond milk, replaced the sugar with sweetener, and used nonfat-sugar free plain Greek yogurt (0 points on freestyle). These slight modifications resulted in a 0 point smoothie. Thanks for such a great smoothie…I love pumpkin in the fall.

  5. I dug out my old paper recipe to see amounts with pumpkin butter: 1/2 c pumpkin butter, 1/2 c crushed ice, 1/2 c  milk, 6oz yogurt. All 4 kids LOVED!!  Thank you!

  6. This came out delicious! I made it using maple syrup and it came out great! It was so refreshing and made a great snack. Next time I’ll try making it with coconut yogurt and see how it comes out. Thanks for another great recipe!!

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    Lauren Fitzgerald

    I have the same question! Where do I use the pumpkin butter?? If I use it instead of ice, do I still use the purée???

      1. I thought this recipe used to have pumpkin butter in it?  The post says it’s a use for pumpkin butter. Hope I’m not being a pain; just trying to figure it out. 
        I love your pumpkin recipes!!

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    Shannon Michael

    Gina, maybe update this one. So good. Still make nearly every week and when October rolls around, your pumpkin butter is on the top of my list to make. 🙂

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    Yashira Colon

    I just made the Pumpkin Butter cause I want to try the smoothie, but my question is, can I drink this smoothie as a Afternoon snack??? or morning?