Jump to Recipe·★★★★★4.9 from 7 reviews

This vegan peanut butter pumpkin smoothie is so creamy and delicious it’s sure to become a Fall favourite.

Blender pouring a pumpkin smoothie into a glass jar.
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Features

  • dietary needs: vegan, gluten-free
  • nutritional features: high in protein, no added sugar

Ingredient Notes

Labelled ingredients in bowls for making a pumpkin and peanut butter smoothie.
  • peanut butter or powdered peanut butter – both work well, for more peanut butter flavour without adding 4 tbsp of peanut butter, use 4 tbsp powdered peanut butter, for delicious creaminess, use 2 tbsp natural peanut butter
  • frozen fruit – I like it best with frozen banana but if you can’t do banana, replace with frozen peach
  • protein powder – best with vanilla pea protein-based powder
  • plant milk – any kind works, just make sure you enjoy the taste, I like almond or cashew
  • pumpkin – use plain, canned pumpkin puree, I like Farmers Market best (could be subbed with butternut squash or sweet potato puree, if needed)

Method

Add everything to a blender, starting with the milk, and start blending on low.

Milk, banana, cinnamon and protein powder in a blender container.

Slowly increase the speed to medium or high and blend for 20-30 seconds until completely smooth and creamy. Pour into a glass and enjoy right away!

Blender pouring a pumpkin smoothie into a glass jar.

Notes

  • Peanut Butter: Can be made with powdered peanut butter or peanut butter. For more peanut butter flavour without an extra 200 calories, 4 tbsp of powdered peanut butter works great, however, 2 tbsp of peanut butter is also lovely because it makes it super smooth and creamy.
  • Peanut-Free Option: Use almond butter instead of peanut butter.
  • Sweetening: I don’t add any extra sweetener but for a treat and depending on the protein powder used, you may consider adding add a few drops of liquid stevia, 2 tsp maple syrup or 2-4 soft, moist dates.
  • Make it Larger: For a larger smoothie and additional nutrition, add up to 1 cup cooked frozen cauliflower florets, frozen zucchini chunks or 1/2 cup cooked sweet potato puree.
  • Reduced Sugar: For a lower sugar smoothie, replace the banana with 1.25 cups of frozen peach slices or use 1/2 cup frozen peach and half a frozen banana.
Overhead shot of a pumpkin smoothie in a jar. Spoon of peanut butter rests beside it.

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Overhead shot of a pumpkin smoothie in a jar. Spoon of peanut butter rests beside it.

Peanut Butter Pumpkin Smoothie

★★★★★ 4.9 from 7 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan
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Description

This smoothie is ultra creamy, is loaded with nutrition and features two of the best flavours ever: peanut butter and pumpkin! Try them together with an added kick of ginger and cinnamon in this delicious, protein-rich treat.

Ingredients

Instructions

  1. Add the plant milk to a high-speed blender then add the rest of the ingredients.
  2. Start blending on low then slowly increase speed, blending for 20-30 seconds until creamy.
  3. Pour into a glass and enjoy right away.

Notes

Peanut Butter: For the most peanut butter flavour, use 4 tbsp of powdered peanut butter. Peanut butter also works great but 2 tbsp gets a little lost amongst the other flavours, however, it does add a delicious creaminess!

Sweetener: For an extra treat, add a few drops of liquid stevia, 2 tsp maple syrup or 2-4 soft, moist dates.

Fruit: For less sugar, replace the banana with 1.25 cups of frozen peach slices or use 1/2 cup frozen peach and half a frozen banana.

More Volume: For a larger smoothie and additional nutrition, add up to 1 cup cooked frozen cauliflower florets, frozen zucchini chunks or 1/2 cup cooked sweet potato puree.

Nutrition

  • Serving Size: 1
  • Calories: 493
  • Fat: 21 g
  • Carbohydrates: 54 g
  • Fiber: 12 g
  • Protein: 32 g

Keywords: peanut butter pumpkin smoothie, pumpkin protein shake

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Originally published on November 13, 2017. Updated with new text and photos on September 18, 2020.