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A clear glass filled pumpkin gingerbread smoothie, topped with coconut whipped cream and has a straw in it. Sitting on a cutting board.

Pumpkin Gingerbread Smoothie

  • Author: Christin Gillespie
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan

Description

A collision of two traditional desserts transformed into a protein smoothie. This Pumpkin Gingerbread Smoothie embodies all the flavors of the classic holiday treats, but made with wholesome ingredients. Created with pumpkin puree, raw almond butter, vanilla plant protein, frozen banana, medjool date, gingerbread spice, and non-dairy milk. It’s full of festive flavors and good-for-you ingredients, making it the perfect post workout drink.


Ingredients

Scale

Always opt for organic ingredients. 

  • ¾ cup unsweetened oat milk
  • ⅓ cup pumpkin puree
  • 1 tbsp ground flax seeds
  • 1 scoop vanilla plant protein
  • 1 tbsp raw almond butter 
  • ½ tsp ceylon cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Sea salt
  • 1 pitted medjool date
  • 1 frozen banana

Instructions

  1. Blend Liquids & Powders: First, add the non-dairy milk, pumpkin puree, protein powder, seeds, nut butter, and spices, to a high-speed blender. Blend these ingredients until smooth.
  2. Blend the Medjool Date: Add the soft pitted medjool date to the blender and blend until smooth.
  3. Blend Frozen Banana: Next, add in the frozen banana. Blend until smooth and creamy. If needed, you can pause the blender, remove the lid, and scrape down the sides so that everything is fully incorporated. You may need to add a little more non-dairy milk depending on how thick/thin you like your smoothies
  4. Serve: Pour into a chilled glass and enjoy immediately.

Keywords: pumpkin gingerbread smoothie, pumpkin smoothie, gingerbread smoothie