High in protein and low in calories, this vegan Gingerbread Pumpkin Smoothie is a healthy and easy breakfast that's bursting with warm spices -- and it's ready in about 2 minutes!
High in protein and low in calories, this vegan Gingerbread Pumpkin Smoothie is a healthy and easy breakfast that’s bursting with warm spices — and it’s ready in about 2 minutes!
After I prepared (yet another) 2-Ingredient Pumpkin Gingerbread Cake for my boys last week, I found myself with a small amount of leftover pumpkin in the refrigerator. What’s a girl to do?!
I used a bit of the extra pumpkin in my oatmeal one morning, and then I was truly inspired…and this easy pumpkin smoothie was born!
How do you make a pumpkin smoothie?
This gingerbread pumpkin smoothie comes together with just a handful of basic ingredients that I had in my kitchen — with NO banana!
Bananas are often added to smoothies for sweetness and thickness, but I just can’t wrap my brain around the taste of banana in a gingerbread pumpkin smoothie! No, thank you.
Instead, you’ll need: milk (or your favorite non-dairy milk alternative), canned pumpkin puree, vanilla protein powder, spices, a pinch of salt, and plenty of ice. I also added molasses (totally optional, but it gives the smoothie that authentic “gingerbread” taste), as well as a dollop of whipped cream.
What is in pumpkin pie spice?
The real flavor of this easy pumpkin smoothie comes from the warm spices throughout. Believe me — I added a hefty dose of the delicious goodness!
First, the pumpkin pie spice, which is a blend of cinnamon, ginger, nutmeg and allspice.
I also added some extra ground ginger for that zesty gingerbread taste. I suggest increasing the amount of ginger called for in the recipe if you prefer a stronger, spicier smoothie.
Is pumpkin healthy?
Yesssss! Not only is pumpkin healthy, but so are the rest of the ingredients in this smoothie! Seriously — you’re eating veggies for breakfast and they taste like dessert!
Pumpkin is a nutritional powerhouse, loaded with fiber, potassium and Vitamin C. Thanks to the satiating protein in the protein powder and the anti-inflammatory effects of the spices, this is a meal or snack that you can feel good about enjoying!
Think of it as a pumpkin smoothie for weight loss — this low-calorie sweet treat will fill you up, keep you energized, and help you avoid that giant slab of pumpkin pie at the bakery!
COOK’S TIPS:
- For a protein smoothie that’s thick enough to eat with a spoon, use at least 2 cups of ice and just a small amount of milk to get it to blend together.
- If you want some extra fat for staying power in your smoothie, add a tablespoon or two of almond butter or peanut butter to the mix!
RECIPE VARIATIONS:
- If you don’t want to use protein powder, you can substitute with a container of vanilla Greek yogurt or non-dairy yogurt. The protein powder adds a lot of thickness and sweetness to the smoothie, so keep that in mind if you decide to omit this ingredient.
- Did you know that you can now buy non-dairy versions of Reddi-Whip in a can? Now your vegan protein shake can include whipped “cream” too! I’ve seen both almond milk and coconut milk versions of Reddi-Whip at my local grocery store, so keep your eye out for those.
- Garnish your smoothie with any sweet, crunchy or creamy topping that you love. I think a small crushed gingersnap cookie is perfect, but you can also use granola or graham cracker crumbs!
Looking for even more easy pumpkin recipes? Try these:
- Healthy and Easy Pumpkin Soup
- 2-Ingredient Pumpkin Muffins
- Slow Cooker Pumpkin Chili
- 2-Ingredient Pumpkin Gingerbread Cake
- Slow Cooker Pumpkin Spice Granola
Gingerbread Pumpkin Smoothie
High in protein and low in calories, this vegan Gingerbread Pumpkin Smoothie is a healthy and easy breakfast that's bursting with warm spices -- and it's ready in about 2 minutes!
Ingredients
- 1 scoop vanilla protein powder (use a plant-based protein powder for a vegan smoothie)
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground ginger (for a spicier, stronger ginger flavor, use 1/2 teaspoon)
- 1/8 teaspoon salt
- 1/2 cup unsweetened vanilla almond milk (or other milk of choice) plus more, as needed for thinning
- 1-2 cups ice use more ice for a thicker smoothie
- Optional: 1 teaspoon molasses (or more, to taste)
- Optional garnish: whipped cream
Instructions
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Combine all ingredients in a blender and mix until smooth, thick, and creamy. Garnish with whipped cream and serve immediately!
Recipe Notes
*For purposes of calculating nutrition information, I used IdealLean French Vanilla Protein Powder, which has 80 calories per scoop (it's my favorite!). This is a whey protein, so make sure to use a plant-based protein if you prefer a vegan smoothie.
TIPS:
- For a protein smoothie that's thick enough to eat with a spoon, use at least 2 cups of ice and just a small amount of milk to get it to blend together.
- If you want some extra fat for staying power in your smoothie, add a tablespoon or two of almond butter or peanut butter to the mix!
RECIPE VARIATIONS:
- If you don't want to use protein powder, you can substitute with a container of vanilla Greek yogurt or non-dairy yogurt. The calories and nutrition information will change, though.
- Did you know that you can now buy non-dairy versions of Reddi-Whip in a can? Now your vegan protein shake can include whipped "cream" too! I've seen both almond milk and coconut milk versions of Reddi-Whip at my local grocery store, so keep your eye out for those.
- Garnish your smoothie with any sweet, crunchy or creamy topping that you love. I think a small crushed gingersnap cookie is perfect, but you can also use granola or graham cracker crumbs!
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Hi Blair, I made the smoothie today, and I’m VERY impressed! I love the fact that it’s DELICIOUS and HEALTHY!????
THANK YOU ????
Yay! I’m so happy to hear that, Lillian! You reminded me that it’s time to make it again for this season. 🙂