Vegan Pumpkin Smoothie Without Yogurt
This easy Vegan Pumpkin Smoothie Without Yogurt is a creamy, delicious drink that tastes just like pumpkin pie in a glass!Made with pumpkin puree, banana, peanut butter, and a hint of cinnamon, this healthy fall smoothie has a rich, pudding-like texture that's perfect for breakfast or dessert.
Equipment
- high speed blender
Ingredients
- 1 cup pumpkin puree homemade or canned (NOT a pumpkin pie filling)
- 1 banana frozen
- 1 tablespoon natural peanut butter
- ¼ teaspoon ground cinnamon
- ¾ cup almond milk or any dairy-free milk
- ¼ teaspoon vanilla extract optional
Instructions
- In a blender, combine frozen banana, pumpkin puree, peanut butter, plant milk, cinnamon, and vanilla extract (if using). Blend until smooth and creamy.
- Pour into glasses and enjoy immediately!
Notes
- Store any leftover vegan pumpkin smoothie in an airtight container in the refrigerator for up to 2 days. Shake or stir before serving, and add a splash of plant milk if it thickens.
- Use ripe bananas: Ripe bananas add natural sweetness and creaminess to the smoothie.
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- Frozen fruit: For a thicker, more ice cream-like texture, freeze your banana before blending.
- Make ahead: Prepare individual smoothie packs by portioning out the ingredients (except the liquid) in freezer bags. When you’re ready to blend, just add your plant milk and blend.
Nutrition
Calories: 157kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 130mgPotassium: 510mgFiber: 6gSugar: 12gVitamin A: 19103IUVitamin C: 10mgCalcium: 154mgIron: 2mg
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