Pumpkin pie is a favorite fall treat. Now it can be a healthy smoothie full of vitamins, minerals and antioxidants! This recipe makes a perfect meal replacement smoothie for when you’re on the go.
I found that cooked and cooled pumpkin, or organic caned pumpkin had more flavor than raw pumpkin. If you really want to use raw pumpkin, I would use about 1 cup and add about 2 tablespoons of carrot juice to help bring out the flavor.
Pumpkin Pie Green Smoothie Recipe (Vegan)
- 1/2 cup pure canned pumpkin
- 1 cup fresh or frozen mango
- 3 tablespoons cashews
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 cups baby spinach
- 8 ounces (236 ml) unsweetened almond milk*
*Add 2 ounces of water if your smoothie is too thick.
Start by adding the liquid to your blender (see my blender recommendations), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.
Protein: 10 grams
Carbohydrates: 44 grams
Fiber: 8.3 grams
Calcium: 10% daily value (DV)
Vitamin A: 1135%
Vitamin C: 110%
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Tracy Russell is the creator of RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.