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Pumpkin Gingerbread Smoothie

By Deryn Macey

5 from 2 votes

on Oct 04, 2020, Updated Aug 30, 2024

This vegan pumpkin gingerbread smoothie features two favourite holiday flavours, pumpkin and gingerbread! Sweet, spicy and extra creamy, enjoy this blend for a healthy and delicious, holiday treat.

Ingredient Notes

• Pumpkin: Use plain, canned pumpkin puree, I like Farmer’s Market or E.D. Smith. If you have extra, you can use it in this No-Bake Vegan Pumpkin Fudge, Pumpkin Pie Overnight Oats or Vegan Pumpkin Mug Cake.
• Frozen Banana: Use frozen banana, frozen peach slices or a mixture of the two. – any kind works, adds the gingerbread flavour!
• Protein Powder: Use your favourite vegan vanilla protein powder.

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.

Recipe Notes

• Add the milk to your blender first, starting with 1 cup, then add the rest of the ingredients. Start blending on low then slowly increase speed and mix until completely smooth and creamy.
• Consistency: Start with 1 cup of milk then slowly add more if needed to adjust the consistency to your preference. I usually use just over 1 cup. Use less almond milk if you want a really thick, soft serve ice cream consistency or use about 1 1/4 cup for a drinkable smoothie. I used 1 1/4 cup almond milk and it was thick enough to eat with spoon but could still be sipped through a straw.
• Banana-Free Option: Replace frozen banana with 1.25 cups frozen peach slices or do half banana, half peach.
• More Volume: For a large smoothie, add up to 1 cup frozen cooked cauliflower or zucchini (zucchini can be raw or cooked).
• Cookie Dough Topping: Mash or blend together 2 pitted dates, 1 teaspoon of molasses, 2 tablespoons of oats and a pinch of salt. Crumble on top of you smoothie.

More Vegan Smoothies

• Orange Mango Smoothie
• Vegan Carrot Cake Smoothie
• Kale Spinach Smoothie
• Beet Orange Smoothie
• Mango Coconut Milk Smoothie

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

5 from 2 votes

Pumpkin Gingerbread Smoothie

By: Deryn Macey

This delicious smoothie is the best of both worlds…pumpkin AND gingerbread! Try it topped with raw cookie dough for the ultimate treat.

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 1

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Ingredients 

1x2x3x

• ▢ 1/2 cup pumpkin puree, 125 g
• ▢ 1 large frozen banana, 125 g
• ▢ 1.5 tbsp molasses, 30 g
• ▢ 1 tsp ground ginger
• ▢ 1 tsp cinnamon
• ▢ 1 scoop vanilla plant-based protein powder,
• ▢ 1 cup almond milk plus more to adjust consistency

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Instructions 

• Add the milk to your blender, starting with 1 cup, then add the rest of the ingredients. You may need to add a little more milk to reach your desired consistency. Start blending on low then slowly increase speed. Blend until smooth and creamy. 
• Pour into a glass and top with the optional cookie dough crumble (see notes). Enjoy right away.

Notes

Cookie Dough Topping: Add 2 small, soft pitted dates, 1 tsp of molasses, 2 tbsp of oats and a pinch of cinnamon, ginger and sea salt to a blender and pulse a few times until it forms a dough. If you don’t want to blend it, just mash it all up in a bowl. 

Banana-Free/Lower-Sugar-Option: Banana can be replaced with 1.25 cups frozen peach slices or you can use half a large banana and about 1/2 cup frozen peach slices.

Additions: Add 1-2 tbsp almond or peanut butter for an extra creamy treat. For more volume and nutrition, add up to 1 cup cooked, frozen cauliflower or raw or cooked frozen, peeled zucchini.

Nutrition

Serving: 1smoothie, Calories: 373kcal, Carbohydrates: 63g, Protein: 25g, Fat: 5g, Fiber: 11g

Like this recipe? Rate and comment below!

Originally published November 9, 2017.