Pumpkin Smoothie Bowl
This thick, creamy Pumpkin Smoothie Bowl is the perfect healthy breakfast with real pumpkin, banana, and warm spices. Vegan, naturally sweetened, and ready in minutes!
Equipment
- High-speed blender
- Measuring spoons & cups
- Freezer-safe bag (for freezing bananas)
- Serving bowls
Ingredients
- For the smoothie base:
- 2 frozen bananas peeled before freezing
- ½ cup pure pumpkin puree not pumpkin pie filling
- 1 –2 soft medjool dates pitted
- 2 tablespoons almond butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- ⅛ teaspoon ground allspice optional
- ¼ cup oat milk or any plant-based milk of choice
- Topping suggestions:
- Granola
- Pumpkin seeds
- Crushed pecans
- Banana slices
- Drizzle of almond butter
- Coconut flakes optional
- Chia seeds optional
Instructions
- Prep your ingredients
- Ensure your bananas are fully frozen and peeled ahead of time.
- Pit the medjool dates and measure out the pumpkin puree, almond butter, vanilla, spices, and oat milk.
- Blend the base
- Add the frozen bananas, pumpkin puree, dates, almond butter, vanilla extract, cinnamon, nutmeg, allspice, and oat milk to a high-speed blender.
- Blend until smooth and thick, pausing to scrape the sides if needed.
- If the mixture is too thick, add an extra splash of oat milk—just enough to get a creamy, spoonable texture.
- Assemble the bowl
- Pour the smoothie base into a bowl (or divide into two small bowls).
- Add your favorite toppings—granola, nuts, banana slices, seeds, or a swirl of almond butter.
- Serve immediately
- Enjoy right away while it’s cold, creamy, and topped to perfection!
Notes
Use only pure pumpkin puree, not pumpkin pie filling.
For sweeter results, use 2 dates or add 1 tsp maple syrup.
Freeze bananas at least 6 hours before blending.
Add protein powder for a post-workout boost.