Jump to Recipe· 5 from 3 reviews

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

Blender pouring a pumpkin smoothie into a glass jar.

Features

  • dietary: vegan, gluten-free, soy-free, nut-free (dependent on protein powder use)
  • nutrition: high-protein, low-fat, no added sugar
  • quick and easy: blend this addictively creamy treat up in 30 seconds
  • healthy holidays: with ingredients like ginger, molasses and pumpkin, this makes the perfect sweet but healthy treat to sip during the holidays

Ingredient Notes

Overhead view of all the ingredients to make a pumpkin gingerbread smoothie, labelled with text overlay.
  • pumpkin – use plain, canned pumpkin puree, I like Farmer’s Market or E.D. Smith
  • frozen banana or peach – use frozen banana, frozen peach slices or a mixture of the two
  • molasses – any kind works, adds the gingerbread flavour!
  • protein powder – use your favourite vegan vanilla protein powder

Complete list of ingredients and amounts is located in the recipe card below.

Method

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.

Quick Tip: 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.

Pumpkin, frozen banana, milk and protein powder in a blender container.

Pour into your favourite smoothie glass and enjoy for a sweet, creamy treat!

Blender pouring a pumpkin smoothie into a glass jar.

Notes and Tips

  • Consistency: 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.
Overhead view of a smoothie topped with cookie dough and a drizzle of molasses.

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Blender pouring a pumpkin smoothie into a glass jar.

Pumpkin Gingerbread Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan
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Description

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

Ingredients

Instructions

  1. 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.
  2. Start blending on low then slowly increase speed. Blend until smooth and creamy. 
  3. 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. Other yummy toppings are coconut bacon or crumbled cookie dough balls.

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 Size: 1
  • Calories: 373
  • Fat: 5 g
  • Carbohydrates: 63 g
  • Fiber: 11 g
  • Protein: 25 g

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Originally published November 9, 2017. New photos and text added October 5, 2020.