Pumpkin Pie Smoothie - Conscious Cooking

Pumpkin Pie Smoothie

This beautiful orange pumpkin pie smoothie is creamy and flavourful, perfect to enjoy during Fall. If you don’t know what to do with leftover pumpkin puree, wether it’s fresh or canned, give a try to this recipe. You won’t be disappointed, well, if you like pumpkin and warming spices.

What’s the Milk in the Smoothie?

I use coconut milk, which pairs beautifully with the pumpkin and spices. If you don’t have coconut milk, you can use almond milk. I don’t like soy or rice milk for many reasons. My way to go is usually almond, coconut, hemp or sometimes cashew milk. I recommend sticking with those.

I didn’t use canned coconut milk but refrigerated, unsweetened, coconut milk. It can be nature or vanilla flavoured, both are ok, but I prefer unsweetened so I can control the amount of sugar I use. Plus, they use regular cane sugar in milk which I try to avoid.

Spices in the Smoothie

I simply used the pumpkin pie mix, which include a variety of warming spices like cinnamon, nutmeg, ginger and cloves. My favorite brand is Frontier. If you don’t have this mix at home, which can be purchased in many grocery stores, you can make your own.

How to Make Your Own Pumpkin Pie Spice Mix:

For 2 teaspoons of pumpkin pie spice, use:

  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves


You can also make a larger batch and add allspice in it:

  • 3 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons allspice
  • 1 1/2 teaspoons cloves
No Ice In The Smoothie?

No ice. I used frozen mangoes instead. Don’t worry, you won’t taste them and it’s a good way to add beta carotene. No frozen mangoes? Use one or two frozen bananas.

The recipe serves 1 and is vegan and soy-free. Hope your little ones enjoy it too. It’s a good way to introduce them to the flavours of pumpkin and Fall. Enjoy xx

Like Pumpkin Recipes? Check Out These Ones Too

Pumpkin Pie Smoothie

This pumpkin pie smoothie is wraps up fall flavours with its pumpkin puree, pumpkin pie spice, maple syrup and pink Himalayan salt. It's creamy, delicious and so pretty with the bright orange colour.
Prep Time5 minutes
Servings: 1


  • 1 cup coconut or almond milk
  • 1 banana
  • 1 cup frozen mangoes
  • 1/3 cup pumpkin puree
  • 1-2 tablespoons pure maple syrup
  • 1 teaspoon pumpkin spice
  • Few grains of Himalayan salt


  • Put milk and all ingredients in your blender and blend until silky smooth. Enjoy.


If you don't have frozen mangoes, replace your banana with a frozen banana.
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