If you’re anything like me, once fall hits, you start putting pumpkin in everything. Coffee? Check. Oatmeal? Yup. But this Pumpkin Pie Smoothie Bowl? This is where it really shines. It’s thick, creamy, loaded with cozy spices, and somehow tastes like dessert and health food at the same time.
Best part? It’s dairy-free, naturally sweetened, and comes together in less than 10 minutes.
Let’s dive in. (Not literally, but you’ll want to.)
Why You’ll Love This Pumpkin Pie Smoothie Bowl
Here’s the thing about this smoothie bowl — it’s basically pumpkin pie in a spoonable form. And unlike pie, you don’t need to bake anything, wait for it to cool, or pretend it’s not breakfast food.
You’ll love this recipe because it’s:
- Vegan, dairy-free, and gluten-free
- Naturally sweetened with bananas and dates
- Packed with fiber and healthy fats
- Perfect for cozy fall mornings or post-yoga brunches
It’s also a solid choice if you’re looking for healthy breakfast recipes that taste good and don’t leave you hungry an hour later.
What Goes Into a Pumpkin Pie Smoothie Bowl?
The ingredients here are super simple and probably already chilling in your kitchen (literally — you’ll need frozen bananas).
Here’s what you’ll need:
- Pumpkin Puree: Not the canned pie filling. You want plain pumpkin puree.
- Frozen Bananas: The riper, the better. They make it creamy and sweet.
- Medjool Dates: Natural sweetness + caramel vibes.
- Almond Butter: Adds richness and healthy fats.
- Oat Milk: Or any plant milk you love.
- Vanilla Extract: Brings out the dessert flavor.
- Pumpkin Pie Spice: Or your own blend of cinnamon, nutmeg, and allspice.
- Optional Add-ins: Chia seeds, flaxseeds, or a scoop of plant protein.
This combo gives you a creamy, dreamy base that’s both comforting and nutrient-packed.
How to Make a Pumpkin Pie Smoothie Bowl at Home
This is a one-blender operation. And yes, your toddler could probably do it (supervised, of course).
Step-by-step:
- Add all the ingredients to a high-speed blender.
Throw in the frozen banana, pumpkin, dates, almond butter, oat milk, vanilla, and spices. - Blend until thick and smooth.
You’re going for that frosty soft-serve texture. If it’s too thick, add a splash more milk. - Scoop into a bowl and get to topping.
This is where it gets fun.
Topping Ideas to Take Your Smoothie Bowl to the Next Level
Okay, this part is where the magic happens. You can keep it simple or go full Pinterest on your bowl.
Some favorite toppings include:
- Granola (adds crunch and chewiness)
- Pumpkin seeds or chopped pecans
- Coconut flakes
- Sliced bananas or apples
- Chia seeds or hemp hearts
- Cacao nibs or dark chocolate chips (you’re worth it)
Mix and match based on what you have. No judgment if you go heavy on the chocolate.
Quick Tips for the Creamiest Smoothie Bowl
- Use ripe bananas: Brown spots = sweeter flavor and creamier texture.
- Always freeze your bananas: This isn’t optional unless you want smoothie soup.
- Pit your dates: Trust me, your blender will thank you.
- Use less milk at first: You can always add more, but you can’t take it out.
And hey, if you’re looking for more wholesome breakfast options, check out this quick oats recipe for another easy win.
Nutritional Benefits of This Pumpkin Smoothie Bowl
This bowl may taste like dessert, but it’s packed with nutrition:
- Fiber from bananas, pumpkin, and dates
- Healthy fats from almond butter
- Antioxidants and vitamins from pumpkin and spices
On average, a bowl comes in around 260 calories, with about 7g of fiber, 6g protein, and natural carbs to fuel your morning.
Need more protein? Add a scoop of vanilla plant protein or sprinkle on some hemp hearts.
Fall-Inspired Variations to Try
Want to switch things up? Here are a few fun twists:
- Pumpkin Mocha Bowl: Add 1 tsp cocoa powder and a shot of espresso.
- Protein-Packed: Toss in a scoop of vanilla or cinnamon protein powder.
- Nut-Free: Use sunflower seed butter or tahini instead of almond butter.
- Chai Spice: Sub the pumpkin spice for ground ginger, cardamom, cinnamon, and cloves.
Once you get the hang of it, the possibilities are endless.
More Healthy Breakfast Ideas You’ll Want to Try
If this pumpkin pie smoothie bowl has you feeling inspired, there’s more where that came from:
- Winter Citrus Smoothie That’ll Help You Survive Flu Season (And Taste Amazing!)
- Berry-Coconut Smoothie Bowl: A Fresh & Fruity Start to Your Day
Fall doesn’t last forever, so make the most of the pumpkin season while it’s here!
Print
Pumpkin Pie Smoothie Bowl
- Total Time: 10 minutes
- Yield: 1 bowl 1x
- Diet: Vegan
Description
A cozy, fall-inspired smoothie bowl that tastes like pumpkin pie and takes less than 10 minutes to make. Vegan, dairy-free, and packed with nutrients — it’s the perfect way to start a crisp autumn morning.
Ingredients
- 1 frozen banana
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 Medjool dates, pitted
- 1 tablespoon almond butter
- 1/2 cup oat milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice)
- Optional: 1 tablespoon chia seeds, flaxseeds, or plant protein powder
Instructions
- Add frozen banana, pumpkin puree, pitted dates, almond butter, oat milk, vanilla extract, and pumpkin pie spice to a high-speed blender.
- Blend until thick and smooth, aiming for a soft-serve consistency. Add more milk if needed.
- Pour into a bowl and top with your favorite ingredients like granola, coconut flakes, or sliced fruit.
Notes
Use very ripe, frozen bananas for the best flavor and texture. Pit dates before blending. Adjust milk to control thickness. Add protein powder for a more filling breakfast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 14g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Final Thoughts: Is This the Best Fall Smoothie Bowl Ever?
Honestly? Pretty close. It’s fast, flavorful, packed with good stuff, and tastes like pie. What’s not to love?
Make it once, and you’ll be craving it even when it’s 80° out.
Got your own twist on this recipe? Let me know — I’m always down for a new excuse to eat pumpkin.