These fun layered Green Pumpkin Pie Smoothies make a great fall breakfast or treat! There isn’t a better way to get 2 servings of veggies, a serving of fruit, and protein in all at once in the morning. These healthy green smoothies are perfect year round.
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A Healthy Green Smoothie Recipe
Green Pumpkin Pie Smoothies are my favorite smoothie, no question. I love all the spices, they aren’t too sweet, and I have green and orange vegetables checked off the list first thing in the morning.
No need to wait for the fall to make this smoothie. I make pumpkin recipes all year. Why lose out on this healthy and low calorie veggie just because it’s “seasonal?”
Green smoothies are my favorite breakfast. I don’t like sitting down and spending time having breakfast while I am trying to start my day, but if I want to have veggies, I am limited in portable options.
A smoothie is easy to digest, for those of us who aren’t really breakfast eaters, and packed full of nutrients to start the day on a good note.
I make these smoothies creamy with frozen banana, coconut milk, and then add a bit of whey protein to boost it’s staying power.
The spices are what really take is over the top — of course, use pumpkin pie spice if you have it on hand. I just throw in some cinnamon, ginger, and then a little freshly grated nutmeg — what a smell to wake up to!
Toss it all in the blender — and breakfast is served!
Topping your Green Pumpkin Pie Smoothie
For visual impact, I topped these with whipped cream, but I certainly don’t typically do that! I also don’t layer my green smoothies — that’s for the “Pinterest effect.”
I throw everything into the blender, and put it in my recycled Starbucks cup, and off I go.
If you’d like to make these for dessert or an extra special snack (or even a fun holiday breakfast for kids!), go nuts! Add whipped topping, chopped pecans or pumpkin seeds, and a sprinkle of cinnamon.
Or — try these Pumpkin Spice Latte Smoothie Bowls!
Make these Vegan: Substitute coconut yogurt, and use a vegan protein powder (or omit altogether).
Make these Paleo: Substitute coconut yogurt, and omit the protein powder.
Green Pumpkin Pie Smoothie
Ingredients
- 1/3 cup pumpkin puree
- 1/4 cup coconut milk canned
- 1/4 cup water or almond milk
- 1 banana chopped and frozen
- 2 cups spinach
- 4 ice cubes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- fresh nutmeg to taste
- 5 grams whey protein
Instructions
- Add yogurt, coconut milk, and almond milk or water to a blender. Then add spinach, ice, and frozen banana. I layer the ingredients liquids first, then spinach, then frozen pieces on top of the spinach to weigh it down, and this is the way it blends the easiest.
- Add spices and optional protein powder, and blend until the mixture is very smooth and the spinach is entirely broken up in the mixture.
- Serve with whipped cream or coconut whipped cream for a special treat.
Notes
Nutrition
Other Pumpkin Pie Smoothie Recipes:
- Pumpkin Pie Smoothie, by 86Lemons
- 100 Calorie Pumpkin Pie Smoothie, by Oh Bite It
- Pumpkin Pie Smoothie, by Taste, Love & Nourish
- Pumpkin Cheesecake Breakfast Smoothie, by Cooking Classy
This post is originally from October of 2014. This recipe is popular, so it was retested and photographed to show how we are still enjoying this smoothie.
Layered smoothie?
As in, sort of like the yogurt parfait? 🙂 Looks delightful! I like how even though it’s getting colder cold foods still takes a winning over hot.
Smoothies are without a season 🙂 Especially where I’m living- it’s tropical, so I need cool ways to enjoy seasonal favs!
Michelle, this smoothie looks wonderful!! Pinned 🙂
Thanks Marla! Glad you stopped by to check out my blog.
How much yogurt is needed!? It doesn’t say!
Thank you
This smoothie is gorgeous! I am loving the layers!
I LOVE Pumpkins. I guess growing up in the South “west” (Texas) pumpkins were plentiful and I just developed a real love of the pumpkin. Just found your site and can’t wait to try the Pumpkin Smoothly. It is Pumpkin Season now in Georgia and I am in heaven!
Thanks!
Anita
Thanks for letting me know, Anita! Pumpkins weren’t such a big deal, except for pumpkin pie, in Oregon. I am living in Asia, and pumpkin is so popular, and is an all year local crop, so it’s very cheap. Pumpkin soup, roast pumpkin.. but my favorite way to use it is in this smoothie! I just had a baby, and I’ve been making this smoothie every morning for a good does of veggies, protein, and healthy fats. Need to keep myself hydrated and lots of nutrients going in!
How much yogurt is needed in the recipe? It doesn’t say!
Thank you
I use 1/4 cup! I will go back and add that in to the recipe.
I love the color contrast between the orange and green in this recipe.
I want to make this but with avocado.
I reckon avocado would work well as a substitute for spinach; for those who don’t like the taste of spinach and as a green color replacement.
What do you think, Pumpkin and Avocado?
I think the pumpkin and avocado would taste great together, but you aren’t going to get the pretty green color. Maybe make a layer with just avocado and no pumpkin? The pumpkin color is probably stronger than the green of an avo 🙂