A delicious Pumpkin banana smoothie made with 5 ingredients is ready in just 5 minutes. It's naturally a gluten-free, nut-free and vegan smoothie perfect for breakfast or as a snack.
Nothing can be as delicious and healthy as this pumpkin smoothie made with homemade pumpkin puree. Don't have the time to make pumpkin puree? Use steamed pumpkin cubes instead. Cooking pumpkin in an Instant pot is hands down the easiest and most efficient method. Check out the easy guide on how to cook whole pumpkin in Instant pot.
Pumpkin banana smoothies and oatmeal pumpkin cookies are a great way to use up the pumpkin puree or the pumpkins from Halloween day. This fall smoothie is absolutely easy to make and is customisable to suit an individual's taste.
Fresh pumpkin puree, when combined with bananas makes the smoothie incredibly nutritious and healthy. Frozen bananas help thicken the smoothie and provide a smooth texture. Cinnamon imparts a lovely warm flavour and elevates the taste of the smoothie.
- Pumpkin Puree: Homemade pumpkin puree has been used here.
- Frozen Bananas: Ensure to use only frozen bananas to get that smooth and thick texture.
- Sweetener: Maple syrup to sweeten the smoothie.
- Milk: I have used oats milk. Feel free to use any milk that you have on hand. However, the smoothie won't be vegan if you use dairy milk.
- Spice: Cinnamon to add a punch to smoothie.
See the recipe card for quantities.
Place the pumpkin puree, bananas, maple syrup, milk and cinnamon in the blender jar.
Blend for a minute or 2.
Scrape the sides of the jar and continue to blend until thick and smooth.
Pour the smoothie into glasses and serve.
Variations and Substitutions
Agave syrup or coconut sugar could be used instead of maple syrup.
I've used homemade pumpkin puree. Feel free to use canned pumpkin instead.
Oat milk can be substituted with any plant-based milk of your choice - almond, coconut or soy.
Peanut butter makes a great protein-rich addition.
Tips and Tricks
I wouldn't suggest adding ice cubes as they thin the smoothie down. Instead, use chilled pumpkin puree and frozen banana to ensure the pumpkin smoothie is thick and super chilled.
Ensure to use a powerful high speed blender that can handle frozen fruits.
To freeze banana, peel, cut into rounds, put them in a freezer friendly container or zip lock bag, place in the freezer until hard.
Adjust the milk to get the required consistency.
Too thick: add more milk to thin the smoothie down.
Too thin: add frozen banana to thicken the smoothie.
Great as an after-school snack for kids.
Pumpkin smoothies make a perfect addition to the fall party menu.
This pumpkin smoothie tastes best when consumed immediately. Leftovers can be stored in the fridge or freezer to use later. However, the taste may not be as
Fridge: Store leftover smoothie in an airtight container or a jar with a lid on in the fridge and finish it off in a day.
Freezer: Consider storing the leftover smoothie in the freezer for a longer shelf life. Either store it in an ice cube tray or divide and store a sizable individual portion in each freezer bag.
Of course, roasted or steamed pumpkin cubes are great alternatives to pumpkin puree. You may have to blend a little longer to get a smooth lump free smoothie.
Yes! frozen pumpkin can be used in the smoothie. However, it makes the smoothie super thick. Either thaw it or add more milk to get the drinkable consistency.
More Smoothie Recipes
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Pumpkin Banana Smoothie
- High Speed Blender
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 195 gms (or) ¾ Cup Pumpkin Puree
- 1 large Frozen Banana
- 1 Tablespoon Maple Syrup
- 250 ml (or) 1 Cup Oats Milk
- ½ Teaspoon Cinnamon
- Place the pumpkin puree, bananas, maple syrup, milk and cinnamon in the blender jar.
- Blend for a minute or 2.
- Scrape the sides of the jar and continue to blend until thick and smooth.
- Pour the smoothie into glasses and serve.