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.
This recipe tastes like you took all the best things about fall and whipped them up together in your blender.
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.Print
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.
- 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
- 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.
- Divide between two glasses. Serve immediately.
- 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.
What Kind of Pumpkin Puree Should I Use?
When you love pumpkin as much as I do, sometimes it will seem as if there’s a period of weeks or months each year when you’re cooking it all the time.
I don’t know about you, but during the fall there’s always some form of pumpkin – whether puree, seeds, or roasted chunks – in my house, ready to eat. You can easily make the roasted pumpkin puree yourself.
But if you don’t have time to meal prep at the beginning of the week, you can use the 100% pure pumpkin puree that comes in a can. I’ve used both types for this recipe, and it turned out great each time.
For something a little different, you could even try different types of squash, like butternut or kabocha, or even roasted and pureed sweet potato.
Ready for more? Here are some more of my favorite smoothie recipes to drink during the fall and winter months:
What’s your favorite healthy way to enjoy the deliciousness of pumpkin every autumn? Tell us in the comments below, and be sure to give this recipe a rating after you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on October 5, 2013. Last updated: October 6, 2019 at 11:45 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
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.