This pumpkin pie smoothie is one of those discoveries that came from a lazy autumn morning when I wanted the flavor of pumpkin pie without turning on the oven. I remember stocking the freezer with ripe bananas one weekend and stumbling on a jar of pumpkin puree in the back of the pantry. I blended the two with a little vanilla Greek yogurt and maple syrup, and the result tasted so much like the real thing that my partner asked for a second glass. It has since become my weekday go-to when I want something that feels indulgent but finishes in minutes. What makes this version special is the balance of texture and spice: the frozen banana gives it body and natural sweetness; the vanilla Greek yogurt adds tang and creaminess; pumpkin puree brings the earthiness and color; and a careful dusting of cinnamon and pumpkin pie spice ties it all together. The maple syrup sweetens without the harshness of refined sugar. I usually make a double batch when company drops by — it travels well to the neighbor’s kitchen and is always a crowd pleaser.

Ingredients

• Frozen banana (1): Use a ripe banana peeled and frozen. The ripeness adds natural sweetness and a creamy texture when blended. I usually freeze bananas in 1-inch slices on a tray then bag them for quick use.
• Vanilla Greek yogurt (1/2 cup): Plain or lightly sweetened vanilla Greek yogurt adds tang, body, and protein. I prefer Chobani or Fage for thickness, but a lower-fat variety works too. For dairy-free, use coconut or almond-based vanilla yogurt.
• Ground cinnamon (1/4 teaspoon): Freshly ground is best for aroma. Cinnamon is essential for that warm, pie-like flavor; use Ceylon if you prefer a milder, sweeter note.
• Pumpkin pie spice (1/4 teaspoon): A blend of cinnamon, nutmeg, ginger, and cloves — this shortcut captures the classic flavor. If you don’t have it, use a pinch each of ground nutmeg and ginger plus a dash of cloves.
• Milk (1/2 cup): Use dairy milk for richness or any unsweetened plant milk for a lighter, dairy-free version. I often use oat milk for its creamy mouthfeel.
• Pure maple syrup (2 tablespoons): Provides clean, complex sweetness. Grade A or amber is fine; avoid flavored pancake syrups for purity of taste.
• Pumpkin puree (2/3 cup): Use 100% pumpkin puree, not pumpkin pie filling. Libby’s is a commonly available brand. The puree gives authentic pumpkin flavor and a smooth texture.
• Ice cubes (1 cup): Adds chill and thickness. Use less if your banana is very cold or more for a frosty shake.

Instructions

Step 1 — Prep your ingredients: Measure all ingredients and use a frozen banana for the creamiest texture. If your pumpkin puree is cold from the fridge, remove it 5 minutes before blending so it incorporates smoothly. If using nondairy yogurt or milk, have them chilled to keep the smoothie cold. Step 2 — Load the blender in order: Add liquids first (milk and maple syrup), then yogurt, pumpkin puree, spices, banana, and finally ice. Loading in this order helps the blades catch the thickest ingredients and prevents large chunks from getting stuck. Step 3 — Blend thoroughly: Blend on high for at least 2 to 3 minutes, stopping to scrape down the sides once or twice. Look for a homogenous, silky texture with no streaks of pumpkin or banana. If your blender struggles, pulse first then blend continuously until smooth. Step 4 — Adjust texture and seasoning: If the mixture is too thick, add 1 to 2 tablespoons of milk at a time until you reach the desired pourable consistency. For a thicker, milkshake-like drink, add a few more ice cubes and blend again. Taste and add a pinch more cinnamon or a splash of vanilla if you want a bolder profile. Step 5 — Serve immediately: Pour into two tall glasses and garnish with a light dusting of cinnamon or a small dollop of yogurt if desired. This tastes best chilled right after blending.

Storage Tips

For short-term storage, pour any leftover into a sealed glass jar and refrigerate for up to 24 hours. Shake or re-blend with 1 to 2 tablespoons of milk before serving to restore creaminess. For longer storage, make freezer smoothie packs with pre-measured banana slices and spices; freeze flat in resealable bags for up to 3 months. When ready, add milk and other wet ingredients and blend until smooth. Avoid freezing the finished drink, as ice crystals will form and change the texture.

Ingredient Substitutions

If you don’t have vanilla Greek yogurt, plain Greek yogurt plus 1/2 teaspoon vanilla extract works well. For a vegan swap, choose unsweetened soy or coconut yogurt and use almond, oat, or soy milk. Replace maple syrup with 1 to 2 teaspoons of honey for a slightly different floral sweetness, or use a neutral liquid sweetener like agave if preferred. If pumpkin puree is unavailable, canned sweet potato makes an interesting alternative that yields a similar color and body.

Serving Suggestions

Serve in tall glasses garnished with a light dusting of cinnamon or a sprinkle of toasted pepitas for crunch. For a brunch spread, pair with warm spiced muffins or whole grain toast with ricotta and honey. It also makes an elegant starter to a holiday menu when poured into small glasses and topped with a sliver of candied ginger.

Cultural Background

Pumpkin has long been a staple of North American autumn cooking, celebrated for its versatility from savory stews to sweet pies. This glass-cup adaptation captures the familiar spice profile of traditional pumpkin pie but transforms it into a chilled, portable format that aligns with modern cravings for convenience without sacrificing classic taste.

Seasonal Adaptations

In colder months, swap ice cubes for frozen cauliflower florets for extra fibre and warmth without diluting the pumpkin flavor. In summer, replace half the milk with chilled coffee for a pumpkin spice latte twist. Around the holidays, stir in a tablespoon of almond butter for depth and a nutty aroma.

Meal Prep Tips

Pre-portion the dry ingredients (spices and pumpkin powder if you use it) into small bags and freeze sliced bananas on a tray. In the morning, dump a packet with your frozen banana into the blender, add wet ingredients, and blend. Use insulated travel cups to keep the smoothie cold for commuting. For batch-making, double ingredients and blend in a high-powered blender; pour into single-serving bottles and refrigerate for same-day consumption.

This pumpkin pie smoothie has become my seasonal shortcut to cozy flavors with minimal effort. It’s forgiving, adaptable, and always a welcome sip whether for breakfast, a mid-afternoon pick-me-up, or a lighter dessert option. Make it your own by adjusting sweetness and spice levels to taste, and don’t be afraid to experiment with milk alternatives or add-ins like protein powder or nut butter.