A creamy, lightly sweetened pumpkin pie smoothie. This refreshing drink is made with pumpkin puree, ice, coconut milk, dates and spiced with cinnamon, ginger and nutmeg. This is the perfect way to get your smoothie fix during fall and winter.
Is it too early for pumpkin recipes yet? I hope not. Personally, I’ve been eating pumpkin recipes since August, so clearly it’s not too early for me. In my defense, I had to test these recipes before leaving for our big trip.
Whether you’re ready for pumpkins or not, I’m here today with this date-sweetened pumpkin pie smoothie.
This smoothie is actually an updated version of an old recipe I posted back in 2016, my first year of blogging. Back then, I made it a smoothie bowl, but I’m really more of a smoothie in a glass kind of person, so I changed it up a little.
When I tested the old version of my pumpkin pie smoothie, I had made it with fresh pumpkin puree. It was delicious, but it didn’t quite turn out as good with canned pumpkin (I have a few notes on that in the old recipe). This time, I tested the recipe with canned pumpkin. Why? Well, because it’s much easier and I think that’s what most people are using.
A Few Notes on the Recipe:
First, you have the option of using different plant-based milks in this smoothie. I used almond milk, but other unsweetened plant-based milks will work too. I’m thinking canned low-fat coconut milk would be delicious.
Second, if you’re not a date person (or if your blender is not strong enough to blend them), you could use a touch of maple syrup instead. I would start small and adjust the amount to taste. You can also add maple syrup along with the dates if you want a sweeter smoothie!
Third, the ice is important in this recipe to give it bulk. You can add more for a thicker smoothie or less for a thinner smoothie.
Finally, I didn’t try this smoothie with fresh pumpkin puree, I just used canned. Note that using fresh pumpkin puree could change the taste or consistency of the smoothie. If you want to use fresh pumpkin, you can try it or make this pumpkin pie smoothie bowl instead.
Watch How To Make It:
And now I’m off to finish the final details of my Cooking with Legumes eBook. Make sure to check out the blog on Monday for the big release!
Date-Sweetened Pumpkin Pie Smoothie
- 1/2 cup pumpkin puree, canned
- 3 large Medjool dates, pitted
- 6-8 ice cubes
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- Pinch of nutmeg, ground
- 1 1/2 cup almond milk or canned light coconut milk
- Add all the ingredients to a high-speed blender. Blend until smooth.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!