Creamy Vegan Pumpkin Smoothie

A creamy vegan pumpkin smoothie will get you in the mood for fall with a healthy burst of rich flavor. This healthy smoothie is a delicious and easy way to eat seasonally, and it makes a perfect breakfast or after school snack.

vegan pumpkin smoothies with striped paper straws

A Vegan Smoothie for Fall

Pumpkins are a classic winter squash that have lots of health benefits with beta-carotene, antioxidants, Vitamin A, and pectin. It can help build the immune system, protect from free radical damage, and contains insulin regulating properties.

Who knew this popular squash was so healthy? Once you add in the spices to this healthy pumpkin smoothie, you’ll feel your energy regulated all day long.

Healthy Pumpkin Smoothie

This vegan pumpkin smoothie recipe is easy to make and gives a lasting boost we all need this time of year as the days get cooler and shorter. It makes a perfect breakfast or after school snack on a busy weekday.

I’ve also been known to make smoothies or smoothie bowls for dessert!


Dairy-free milk: I prefer to use almond milk, it’s ok to substitute with oat or cashew milk too. Use your favorite!

Rolled ‘old fashioned’ oats: Oatmeal has a good amount of fiber, and is a gluten-free and vegan whole grain. I use organic rolled oats.

Chia seeds: With tons of fiber, healthy fats, and a host of health benefits, chia seeds are a great ingredient to add to this vegan pumpkin smoothie for that extra health boost. Chia seeds also help hydrate the body.

Pumpkin puree: Either homemade pumpkin puree or canned works just fine, so use what you have on hand. Alternatively, sweet potato or butternut squash both work well too.

Banana: Use a super ripe banana and freeze it in slices.

Ground spices: Cinnamon, ginger, and nutmeg.

Pure maple syrup: I always opt for the pure maple syrup, it’s much healthier and tastes so much better!

Pumpkin Smoothie Recipe

First, soak the chia seeds and oats in the vegan milk of your choice in a medium bowl. Let them soak in the refrigerator for at least an hour, or overnight.

Personally I like to soak them overnight so they are ready for breakfast in the morning, it makes it super quick and easy.

To blend the vegan pumpkin smoothie, add the soaked oat and chia mixture in a blender on high-speed, and add in the pumpkin, banana, and spices.

Blend until it’s completely creamy and smooth.

Vegan Pumpkin Smoothie Variations

There are ways to simplify your smoothie routine, and this one is particularly easy to do.

I recommend always having a few frozen bananas at the ready, and it works best if you slice them.

This vegan pumpkin smoothie is full of healthful ingredients that will benefit you and your kids daily. It’s also customizable, if you want to add more protein, feel free to add some almond or other nut butter.

I personally prefer to use whole foods to fuel my day, however if there is a protein powder you love, feel free to add a bit to this vegan smoothie!

The banana flavor isn’t overpowering in this recipe, but if you are banana-averse, another way to make a creamy vegan smoothie is to add tofu. I haven’t tested that with this particular recipe, but if you want to try that I recommend freezing the pumpkin puree or adding ice.

To add a little kick, you could swap the ground ginger for fresh minced ginger. It tastes delicious and adds another health boost too!

More Smoothie Recipes

Vegan Pumpkin Smoothie

This delicious, autumn inspired vegan pumpkin smoothie is packed with potassium, Vitamin A, fiber, and plenty of rich seasonal flavor.
5 from 1 vote
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 5 minutes
Soaking Time: 1 hour
Total Time: 5 minutes
Servings: 2
Calories: 326kcal


  • Medium Bowl
  • high powered blender


  • 2 cups almond milk
  • 1/2 cup rolled ‘old fashioned’ oats
  • 2 tablespoons chia seeds
  • 1 cup roasted pumpkin sweet potato or butternut squash (canned also works)
  • 1 frozen ripe banana
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons pure maple syrup


  • In a medium-sized bowl combine the non-dairy milk, oats, and chia seeds.
  • Place in the fridge for 1 hour or overnight.
  • Add soaked oats and chia mixture to a high-speed with remaining ingredients.
  • Blend until completely smooth.
  • Enjoy!


Serving: 8oz | Calories: 326kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 337mg | Potassium: 647mg | Fiber: 13g | Sugar: 24g | Vitamin A: 19115IU | Vitamin C: 11mg | Calcium: 464mg | Iron: 4mg

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  1. Just made this for breakfast this morning and it was a huge hit with our family!!! Easy, wholesome and tastes sooooo good! A hot with the adults and our kiddos… Thanks for sharing this magical fall recipe!