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  • Liz Hoobchaak

Pumpkin Pie Smoothie Bowl

Updated: Nov 7, 2022

Have a taste for some pumpkin pie but don’t want to go through the trouble of making it? Try my pumpkin pie smoothie bowl. It is a delicious fall breakfast!

It has all the warm flavors of fall spices with the creaminess of pumpkin pie filling. It is naturally vegan, gluten, grain and dairy-free and is naturally sweetened with only bananas and dates.


2 frozen banana*

1 can of pumpkin purée

2 tbsp almond butter

3 pitted dates

1/2 cup of coconut milk (or other unsweetened plant based milk)

1 tbsp vanilla

1 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice


Place all ingredients in a high speed blender. Pour into a bowl and enjoy!

A smoothie bowl isn’t complete without the toppings. You can top it with anything you’d like, but I prefer granola, coconut flakes, pumpkin seeds, banana and a dash of cinnamon with this recipe.

This recipe yields approximately 2-3 smoothie bowls.

*I use frozen bananas because I prefer my smoothies cool and refreshing. To freeze, simple peel banana and throw in freezer on a piece of wax paper for an hour. If you like smoothies, you can freeze a bunch of ripe bananas to always have them on hand. You can use fresh bananas in this recipe and it will turn out just fine.

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