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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!

Glass of Gingerbread Pumpkin Smoothie with whipped cream and cinnamon on top

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!

Gingerbread Pumpkin Smoothie in a glass with orange and white straws

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.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a gingerbread pumpkin smoothie. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Vanilla protein powder: I often use this brand, but you’ll want to pick a plant-based protein powder if you prefer a vegan smoothie.
  • Canned pumpkin puree: just the pure pumpkin (not a can of sweetened pumpkin pie filling).
  • Pumpkin pie spice and ground ginger: warm, cozy spices.
  • Salt: just a small amount to balance the sweetness and give the smoothie depth of flavor.
  • Unsweetened vanilla almond milk: or another milk of your choice.
  • Ice: helps to thicken and chill the smoothie.
  • Optional molasses: for that sweet, deep gingerbread flavor.
Ingredients for pumpkin smoothie

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.

How to Make a Pumpkin Smoothie

This is about as simple as it gets! I’ve included detailed directions in the recipe card below, but here’s the quick version:

  • Combine the ingredients in a blender.
  • Mix until smooth, thick, and creamy.
  • Pour into a large glass, and garnish with whipped cream if desired.
Pumpkin smoothie ingredients in blender

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!

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 and/or a dusting of cinnamon.

Tips for the Best Pumpkin Smoothie Recipe

  • 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. You can always add extra milk to thin, if necessary.
  • 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!
  • For the best gingerbread flavor, add the optional molasses. That’s a key ingredient in gingerbread, and it gives the smoothie a great taste.
Gingerbread pumpkin smoothie with whipped cream and fall flowers in background

More Easy Pumpkin Recipes to Try

For even more inspiration, check out this convenient collection of 20+ pumpkin recipes!

Close up square shot of a gingerbread pumpkin smoothie.

Gingerbread Pumpkin Smoothie

5 from 2 votes
Prep: 2 minutes
Cook: 0 minutes
0 minutes
Total: 2 minutes
Servings 1 smoothie
Calories 134.1 kcal
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)
  • ¼ cup canned pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger (for a spicier, stronger ginger flavor, use ½ teaspoon)
  • teaspoon salt
  • ½ 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!

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!

Nutrition

Serving: 1smoothie (including the molasses, but not include optional whipped cream)Calories: 134.1kcalCarbohydrates: 9.9gProtein: 21.5gFat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gSodium: 430.6mgPotassium: 176.7mgFiber: 3gSugar: 6.9g
Keyword: easy pumpkin smoothie, pumpkin smoothie, vegan pumpkin smoothie
Course: Breakfast
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Lillian Krajenka says:

    5 stars
    Hi Blair, I made the smoothie today, and I’m VERY impressed! I love the fact that it’s DELICIOUS and HEALTHY!????
    THANK YOU ????

    1. Blair says:

      Yay! I’m so happy to hear that, Lillian! You reminded me that it’s time to make it again for this season. 🙂

  2. Teresa Ballantyne says:

    I’m on day 10 of a full liquid diet, and I’m so done with chocolate protein drinks. Thank you for this delicious drink. It’s July, and I’m enjoying every delicious sip of this fantastic smoothie!

    1. Blair says:

      That’s so good to hear, Teresa! Variety is definitely key, and I think pumpkin and gingerbread taste delicious all year round. 🙂

  3. Brenda Mosko says:

    5 stars
    My very first attempt at smoothies!!! Awesome! I can get next to this!!! Ty!

    1. Blair Lonergan says:

      Hope you enjoy, Brenda!