When You’re Too Lazy To Bake, Make This Pumpkin Pie Smoothie Instead

I don’t know about you, but I feel like I need something to balance out all the pumpkin-based baking that I do in the fall.

That’s not to say that I have slowed down my desire to make as many gourd-based dishes as possible. But something quick and healthy can be a nice change from all the muffins and breads and other goodies. And it’s good to have something on-the-go in the morning, if you don’t have time to enjoy a bowlful of oatmeal.

This recipe tastes like you took all the best things about fall and whipped them up together in your blender.

Actually, it’s as if you blended up a giant slice of homemade pumpkin pie, or a spiced kabocha squash custard. You know, the kind of pie that your mom makes for Thanksgiving. It has that kind of rich creaminess.

I know that you probably think there is no true substitute for dessert, especially at the holidays. Honestly, I would tend to agree with you.

All that flavor on top of a pastry crust, with a creamy texture and a dollop of whipped cream and cinnamon sprinkle? Thanksgiving doesn’t get better than that.

But this recipe is a great way to trick yourself into thinking that you are eating something totally indulgent for breakfast. It’s simple, super flavorful, and good for you, too.

Enjoy Every Sip

Are you a smoothie person?

Jamba Juice came into my life when I was in high school, and I wasn’t really into smoothies at all before the chain set up shop in my neighborhood.

My friends and I would willingly walk a half mile, sometimes more, just to get one of those drinks in our hands.

I used to only order the chocolate and banana one because, hello? I was 15 and it wasn’t really about being healthy at all.

Then I started to segue into ordering ones filled with fruits and vegetables as I worked my way through college and graduate school.

After that, the newly popular green smoothies came on the scene, and that’s what I tend to lean toward more readily with the gradual slowing of my metabolism (aging is SO fun, right?).

I find that it’s easy to drink those green drinks when it’s hot outside and you are trying to keep your summer bod in check. However, it’s much harder to stay on the green smoothie train at this time of year, when all the fall goodies become available again.

We kind of have to fool ourselves into choosing the more healthy things.

But this recipe is really the best of both worlds. It’s like eating pie for breakfast, plain and simple.

You’ll feel like you are adulting, without any of the guilt of actually eating dessert for breakfast. Not that I’ve ever done that before, or anything… I swear, I have some self control.

(Okay, maybe I don’t. You caught me. Don’t tell my husband – he still thinks I eat yogurt for breakfast every day. HA!)

This is one of those effortless recipes that will help you power through the first half of the day with a smile on your face. It’s rich in antioxidants and vitamins, as well as protein. It’s all around good for the mind, body, and soul.

And if you’re hitting that afternoon slump? It makes a delicious and satisfying snack later in the day, too.

Pumpkin Pie Smoothie

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★★★★★

5 from 2 reviews

• Author: Meghan Yager
• Total Time: 5 minutes
• Yield: 2 servings 1x

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Description

Need a break from baking? Whip up this healthy pumpkin pie smoothie for breakfast. Made with real pumpkin, it tastes just like your favorite fall dessert.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (12 ounces) raw goat’s milk or your favorite milk
• 1/4 cup (2 ounces) pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• 1 cup (8 ounces) pureed roasted pumpkin (or your favorite winter squash)
• 4 cups ice

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Instructions

1. Layer all ingredients in a high-speed blender or food processor in the order listed on the ingredients list. Blend until combined. Adjust to taste as you like.
2. Divide between two glasses. Serve immediately.

• Prep Time: 5 minutes
• Category: Smoothie
• Method: Blender
• Cuisine: Breakfast

Keywords: smoothie, pumpkin pie, nutmeg, pumpkin pie spice

Cooking By the Numbers…

Step 1 – Measure All Ingredients

Measure out all of the ingredients as listed on the ingredients list.

The cinnamon, nutmeg, and ginger (all those lovely warming spices!) are items that you probably already have in your spice rack. You can choose whichever type of milk you like – the goat’s milk that I’ve used here offers a high-protein option, but regular cow’s milk will also work. Or, you can make it vegan with a dairy-free option.

You can make the roasted pumpkin puree from scratch, or you can use store bought canned 100% pumpkin puree. Avoid pumpkin pie filling for this recipe, since you want to be able to add the spices yourself, and adjust them to your liking.

Step 2 – Blend

Add all of the ingredients to a high-speed blender or food processor. Make sure that you layer them as listed on the ingredients list, with the liquids added first and the ice added last, furthest from the blade.

If you are using an inverted blender, reverse the order of ingredients when you load it up. You can check out our article on Smoothie Solutions for more tips to get that blend just right.

Blend until smooth and fully combined. Taste and adjust the flavor if you need to. If it’s too thick, add a little milk and blend again.

Or, um, if health isn’t top priority here… you can add a scoopful (or two) of pumpkin cinnamon ice cream instead of the ice. Just saying…

Divide between two glasses and serve.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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