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
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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