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

More Smoothie Recipes You’ll Love:


Your comments are helpful!! If you’ve tried this healthy Pumpkin Smoothie recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below!

Pumpkin Smoothie
4.50 from 2 votes
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Pumpkin Smoothie

185.5 Cals 10.6 Protein 40 Carbs 0.5 Fats
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Yield: 2 servings
COURSE: Breakfast, Drinks, Snack
CUISINE: American
This Pumpkin smoothie made with Greek yogurt, canned pumpkin puree and pumpkin spices is the perfect quick and easy fall breakfast!


  • 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.


Serving: 1cup, Calories: 185.5kcal, Carbohydrates: 40g, Protein: 10.6g, Fat: 0.5g, Saturated Fat: 0.1g, Cholesterol: 1.2mg, Sodium: 66.8mg, Fiber: 2.6g, Sugar: 10.2g
WW Points Plus: 5
Keywords: canned pumpkin, healthy pumpkin smoothie, pumpkin breakfast recipes, pumpkin pie smoothie, Pumpkin Smoothie

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  1. 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.

  2. Made this pumpkin smoothie, used Oat Milk, it was delish!!!! So glad it’s healthy, thank you!

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

  4. 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!!

  7. 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???

  8. Is it 1/2 a cup of Pumpkin butter or half a cup pumpkin purée? 

  9. 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. 🙂

  10. 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?

  11. First time exploring your site… so much good stuff. I've been doing a pumpkin smoothie for the past week or so. I used a 1/2 cup non-dairy creamer or rice milk (dairy free/soy free at our house), 1 cup oatmeal and 1 cup pureed pumpkin with a little bit of brown sugar, cinnamon and allspice (I'm outta nutmeg). It's fantastic! Of course, now I'm going to have to try your pumpkin butter recipe.

  12. I just made this recipe this morning, it was fabulous!! it tasted just like pumpkin pie!

  13. Sitting here with a pumpkin smoothie at my side as I type this…had to try it. Made the pumpkin butter (delish) and now can try all the fun pumpkin recipes. This smoothie is delicious…and filling…will also try another readers suggestion with vanilla yogurt, next. Yum, Gina!

  14. where can I find pumpkin butter? In a regular grocery store?

  15. How long does the pumpkin butter last when refrigerated? Thanks for all the yummy recipes:)

  16. I'm having the same problem when I try to print using the 'printer friendly' link. Normally I'd just print directly from the browser but I'd like to save it in pdf form. Thanks! Btw, super excited to try out the pumpkin recipes this season!

  17. Gina, This recipe isn't including the ingrediants when you try to print, pdf or email. Can you please fix? Thanks!!!

  18. Skip the ice, yogurt, vanilla and the blender. Use soy milk instead of skim. Mix 3 parts canned pumpkin w 1 part soy milk, a spoonful or two of brown sugar, pumpkin spices and stir. Really quick and simple and no clean up, super delicious. As long as you don't use too much sugar this should be about a 100 cal breakfast.

  19. Wow, cool smoothie recipe, I'm glad I found this page.

  20. Just made this as my morning breakfast. Lightened the milk to 1/4 c, and only used about the same yogurt. Didn't use any brown sugar–and it still tastes sweet. Also added more ice to make it more thick. This reduced the calories a little bit, so that I could drink the whole thing as breakfast! Turned out great!