Plant-Based Pumpkin Smoothie

Drumroll, please. We’re trying out Trader Joe’s pumpkin butter today…in a pumpkin smoothie. 

Smoothies for fall? I mean, why not. Also, if you live in a city that’s summer all year long (ahem, I am looking at you Miami), but still want to hop on that pumpkin train, a cool and creamy plant-based pumpkin smoothie just makes sense. 

Disclaimer: this smoothie plant-based, not vegan. Trader Joe’s Pumpkin Butter contains honey.

More Pumpkin Recipes

• Fluffy Chia Seed Pumpkin Muffins
• Gluten-Free Pumpkin Pancakes

Okay. So I walked into Trader Joe’s earlier this week and my eyes lit up like a kid on Christmas morning. Everything in the store just screamed, “AUTUMN IS HERE!” Although I wanted to buy everything, I had to hold it together. I am still broke/frugal/cheap AF.

Instead of using the pumpkin on a pie, or spreading it on sweet, warm bread, I decided a smoothie would be nice, especially since it’s still hot in California.

But I didn’t want just any pumpkin-flavored smoothie. I wanted this smoothie to be incredibly creamy, thick, and dessert-like. So if you’re looking for a diet smoothie, this one isn’t it.

For more breakfast recipes, check out 18 Frugal Plant-Based Breakfast Recipes. We have sweet, savory, and everything in between! 

Plant-Based Pumpkin Smoothie

Perfect for fall, this plant-based pumpkin smoothie is packed with autumn-time flavors including pumpkin pie spice.

Print Recipe Pin Recipe

Course Breakfast, Drinks

Cuisine American

Servings 1

Ingredients

  

• 2 frozen ripe banana
• 1/3 cup full fat coconut milk 
• 1/3 cup cold water
• 1/2 teaspoon pumpkin pie spice (or cinnamon)
• 1 tablespoon brown sugar
• 1 tablespoon Trader Joe’s pumpkin butter

Instructions

 

• Add all of the ingredients into a high-powered blender. I use a Nutribullet. 
• Blend until smooth. 
• Pour in the glass a cup and enjoy it. 

Notes

1. Using frozen, ripe bananas is important. It’ll create a creamier texture in your smoothie. Also, sweetness. Ripe bananas bring in sweetness. 
2. Use full-fat coconut milk. It’ll thicken up your smoothie.
3. If you don’t have coconut milk, a thick dairy-free milk alternative like soy or oat can work too.
4. Adjust the spices to your liking. I enjoy a nice spicy kick, so I am a bit liberal with the spice shaker.
5. This recipe will yield about two servings or just one tall glass of awesomeness. 

Keyword No Cook, Smoothie, Whole Food

Did you try out this Plant-Based Pumpkin Smoothie recipe?

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