Peanut Butter Pumpkin Smoothie
on Sep 18, 2020, Updated Aug 30, 2024
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This vegan peanut butter pumpkin smoothie is so creamy and delicious it’s sure to become a Fall favourite.
About the Recipe
This creamy smoothie is perfect for a pumpkin fix during the Fall months. It’s vegan, high in protein and has no added sugar, so easy to fit into any nutritional plan.
Frozen banana makes the smoothie extra thick and creamy. You can use any plant-based milk and vanilla protein adds sweetness and protein. The recipe uses canned pumpkin puree so it’s a perfect for any extra pumpkin you need to use up.
You can also use pumpkin in this Pumpkin Gingerbread Smoothie and Pumpkin Spice Latte Smoothie or swap it for sweet potato in this Sweet Potato Smoothie.
Ingredient Notes
- Peanut Butter or PB2: 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 vegan vanilla protein powder.
- Plant-Based 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. You can substitute butternut squash puree or cooked sweet potato.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
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.
More Smoothie Recipes
Peanut Butter Pumpkin Smoothie
Ingredients
- 1 cup almond milk, 250 mL
- 2 tbsp peanut butter, 30 g or 4 tbsp powdered peanut butter (24 g)
- 1 scoop vegan vanilla protein powder, 30 g
- 1/2 cup pumpkin puree , 125 g
- 1 large frozen banana, 120 g, see notes
- 1 tsp ground ginger
- 1 tsp cinnamon
Instructions
- Add the plant milk to a high-speed blender then add the rest of the ingredients.
- Start blending on low then slowly increase speed, blending for 20-30 seconds until creamy.
- Pour into a glass and enjoy right away.
Notes
Nutrition
Originally published on November 13, 2017.
WOW! I think this is my fave smoothie of all time, legit tastes like pumpkin pie filling. I added only 1 Tbsp PB to suit my macros a bit better, reduced the “milk” to 3/4 cup and also added a dollop of plain vegan yogurt that needed to be used up, ate it with a spoon like a pudding, so good! Will be going into my regular smoothie rotation for sure!
That’s awesome. So glad you loved it!
Are the nutrition numbers that you have posted based on using 4 Tbsp of powdered peanut butter or 2 Tbsp of peanut butter?
They are for 2 tbsp of peanut butter. Thanks.
This was reallly good! I put in 10 g Silk Protein Almond + Cashew milk and it was bomb.
This is so good! I’ve been having this a couple times a week
for the past month. I love to add frozen riced cauliflower and a few cacao nibs on top. Going to try your sweet potato smoothie next!
Perfect! I love adding cauliflower too, you get more that way..ha! Hope you enjoy the sweet potato one…it’s really yummy too!
Love this smoothie!!
So glad to hear that, Kim!! I love it too…so creamy and addictive! Thanks for letting me know.
This is a nice basis for a smoothie, but 2 tsp of ground ginger is waaaay to strong for my taste. Perhaps 2 tsp of fresh ginger would be more appropriate. I’ll try again with this modification and hope for the best!
Hope you enjoy it, I love ginger so I could have probably used a bit more in mine to be honest! 2 tsp fresh ginger would be good if you want to reduce it, or just use 1 tsp ground ginger. Thanks!
This smoothie looks and sounds delish, Why the peaches? What would you suggest subbing if I don’t have any? Thanks!
Any other frozen fruit will work, or use all frozen banana. I use peaches to keep the sugar down and I didn’t want to change the colour of the smoothie. 🙂
It’s pretty nice to see. I want to make it. I think it would be very delicious to eat.
Hi, Your food is very good quality. This peanut butter pumpkin protein shake is delicious (and super healthy, too)! … I always add it to my smoothie in the morning. This smoothie is ultra creamy, with nutrition and features two of the best flavours ever. And good for health.
Fun flavors here. There are so many different smoothie recipes out there but I always love seeing ones that are a little bit different. I love the way your finished recipe looks – and the protein content very appealing as well.
Thanks, Vince! Hope you enjoy it if you try it!