This recipe is like a favourite pumpkin pie in a glass – extremely creamy and smooth thanks to full-fat nut milk, naturally sweetened with pumpkin and fig, and spiced with a warming blend. It’s one of our favourite seasonal treats for early autumn, which brings a comforting aroma to the table.

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As fall rolls in, don’t ditch your smoothie routine! Autumn produce is just as perfect for blending up nutritious, vitamin-rich drinks. Take pumpkin, for instance – when roasted, its natural sweetness can easily stand in for the usual banana base. Picture a creamy pumpkin smoothie, spiced with cozy, grounding flavours, and blended with thick, plant-based milk. It’s the kind of drink your blender will be churning out all season!

Why You Gonna Love It

With spices like cinnamon, ginger, and nutmeg, this smoothie not only tastes like fall but also stimulates digestion, making it easier to shift to grounding foods during colder months.
No need for added sweetener thanks to the natural sweetness of pumpkin and just dried fig.
This smoothie turns out rich and creamy, with roasted pumpkin adding a silky texture and plant-based milk making it smooth.
Packed with fibre, vitamins, and antioxidants, this smoothie is both nourishing and delicious. Pumpkin delivers vitamin A, which is great for the immune system; ginger adds anti-inflammatory gingerol, and cinnamon contributes antioxidants to combat oxidative stress. Nutmeg and almonds round it out with a boost of magnesium.
We love thinking of this Pumpkin Smoothie as a nourishing dessert after a main meal. But with a scoop of protein, it can also be a great snack option or a full meal replacement. Just remember to keep it naturally sweet without adding extra fast carbs!
It’s quick and convenient! By preparing the pumpkin purée in advance and storing it in your fridge or using canned pumpkin purée, you can whip up this smoothie in under 5 minutes!

Pumpkin Pie Smoothie Ingredients

Pumpkin: It is a fantastic seasonal vegetable that supports immune function and promotes skin health. It’s also a great source of fibre, aiding digestion, and its natural sweetness makes it a low-calorie alternative to other sweeteners. Plus, the beta-carotene in pumpkin is a powerful antioxidant!
Dried Fig: We love adding figs to this recipe because they bring a Southern aroma along with sweetness. They also add delightful chunks to the texture. To keep the overall sugar content low, we use just one fig per portion. Before adding soak in hot water for about 5 minutes to remove extra sugars on the skin and any chemicals that may linger.
Cinnamon: This warming spice not only adds flavour but also helps regulate blood sugar levels. It has anti-inflammatory properties and is rich in antioxidants.
Ginger: Adds not only a pinch of character here but also provides digestive benefits, along with anti-inflammatory and antioxidant effects that support your body’s immune system.
Nutmeg: Just a small pinch of nutmeg transforms the aroma of the Pumpkin Smoothie, making it more complex and grounded. Nutmeg is also high in magnesium and antioxidants, making it an ideal companion for the other spices in the blend.
Cloves: As well packed with antioxidants and have antibacterial and anti-inflammatory properties.
Almond Milk: We always advocate for making your own plant-based milk, as it’s quite easy to do! This way, you avoid unnecessary additives often found in store-bought options that aren’t beneficial to your health. However, if you’re short on time, opt for a plant-based milk with the shortest ingredient list possible. Ideally, it should contain just two ingredients: nuts and water. For example, Unsweetened Almond Milk by Elmhurst.
Kosher Salt: Just a pinch of salt helps balance the sweetness and enhances the flavour of the smoothie.

Tips to improve your Pumpkin Pie Smoothie experience

Canned or home-roasted. Organic canned pumpkin is fine for this recipe. However, if you prefer to roast it yourself, just cut the pumpkin in half and place the cut side down on a baking sheet. Roast at 180°C (350°F) for about 30–40 minutes until the flesh is soft. For extra flavour, sprinkle your pumpkin with cinnamon and nutmeg before roasting. This will give your purée a deeper, more complex flavour right from the start.
Pumpkin spice blend or custom mix. You can always use a ready-made pumpkin spice blend for this recipe – it works great! But if you’re willing to go deeper in exploring the palette, try adjusting the spices to your taste and discover your perfect blend.
Freeze the pumpkin purée. You can prep it in advance and freeze pumpkin purée in ice cube trays until you’re ready to make a smoothie. When it’s time, simply blend the cubes directly into your smoothie for added chill and thickness.
Add protein. For a more filling smoothie, add a scoop of protein powder. This will turn your smoothie into a complete meal.
Top It Off. Make your smoothie even more energy-packed by adding toppings! Try a sprinkle of hemp seeds, add a dash of MCT oil, or another superfood for an extra boost.
Try different milks. Experiment with different plant-based milks for varying flavour profiles. Walnut milk adds a rich, nutty taste, while oat milk gives it a creamier texture.
Add a dash of natural vanilla extract. A splash of vanilla can elevate the entire smoothie, giving it a cozy, dessert-like flavour without overpowering the pumpkin and spices.
Use a High-Speed Blender: A good blender makes all the difference. For the smoothest, creamiest consistency, we recommend using a high-speed blender like Vitamix.
Serve Warm. Blend and gently warm the smoothie for a cozy, drinkable version of pumpkin pie on chilly days. Just be careful not to overheat it, as that can cause nutrient loss.

Step-by-step

If making your own pumpkin purée instead of using the store-bought: Preheat your oven to 200°C (400°F). Cut a pumpkin in half lengthwise and scoop out the seeds. Place the halves face down on a baking sheet. Roast for 25–45 minutes, or until the pumpkin is soft and the skin turns golden.

Let the roasted pumpkin cool before scooping the flesh into a blender, separating it from the skin. Blend until smooth. Store any leftover purée in an airtight container in the fridge for up to 5 days or freeze.

To make the smoothie: In a blender, combine 4 tbsp of pumpkin purée, the spices, plant-based milk, and your choice of sweetener (figs works really nice here). Blend on high until smooth and creamy.

To serve, add 2 tbsp of pumpkin purée to the bottom of a glass, then pour the smoothie over it and mix. It tastes fantastic whether chilled or warm!

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