Smooth and creamy this Vegan Pumpkin Pie Smoothie is filled with protein and delicious autumnal flavor for a quick and satisfying breakfast or any time of the day snack. Ready in 5 minutes!
Disclosure: This post may contain affiliate links.
OMG, you guys! I am just loving this fall.
I’m not sure what it is, but everything about it seems magical. After a full (and wonderful) summer filled with many trips, adventures, and a big move, it has been simply grand to spend this fall settling into our new home and do a little nesting. For me, nesting means setting up the house exactly how we love it, spending time cozying up on the couch during the rainstorms, and taking our time to make slow and well-intentioned meals.
Most mornings, I start off with a tofu scramble or simple avocado toast, but most recently, after coming home from my morning walk, I’ve been enjoying this Pumpkin Pie Smoothie. It’s rich, creamy, filled with protein, and 100% satisfying on these mid-fall mornings.
Let’s take a closer look!
Recommended Ingredients & Equipment
There are many pumpkin pie smoothie recipes out there but what makes this one special is that not only is this pumpkin smoothie totally delicious, rich, creamy, and perfectly seasonal but it’s also healthy! It’s packed with protein (with more add-in options available), low in fat, and filled with important vitamins and minerals making it the perfect quick breakfast or anytime-of-day-snack.
Ingredients & Substitutions
- Silken Tofu – For this recipe, you will want to freeze your tofu 24 hours in advance in order to get a chilled smoothie. Do do this, cut the tofu into 1″ cubes. Place the cubes in a single layer on a baking sheet and freeze until frozen solid. Transfer tofu cubes to a plastic bag and store in the freezer until ready to use. If you are unfamiliar with silken tofu, read all about it below.
- Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling.
- Non-Dairy Milk – I use soy but I also recommend oat, cashew, and macadamia nut milk.
- Maple Syrup – This is the sweetener. For a healthier option, swap it out for 1-2 Medjool Dates.
- Vanilla Extract
- Spices – You will need cinnamon, ginger, nutmeg, and cloves.
Superfood Add-Ins
To make this Pumpkin Pie Smoothie even better for you, feel free to add some of my favorite mixins. These all have incredible benefits for your mood, energy, heart, and overall health. And they take this pumpkin smoothie to the next level!
- Superfood powders
- Chia Seeds
- Maca Powder
- Ashwagandha Powder (<<affiliate links)
Recommended Equipment
For this recipe, all you need is a blender. I recommend a high-powered blender, like a Vitamix. (<<affiliate link)
Check out the full list of my recommended kitchen tools and gadgets.
How To Make Pumpkin Pie Smoothie
Combine all ingredients in a blender and process until completely smooth. If it’s too thick, add a little more non-dairy milk. Alternatively, if the smoothie is too thin, add a few more pieces of frozen tofu.
Pro Tip: Do make sure that you are using frozen tofu at the base of this smoothie. Frozen tofu provides thick, ice cream-like consistency. When smoothies aren’t properly chilled, the texture can get thick and slimy.
Pour into two glasses and serve immediately.
Serving And Storing
Serve your smoothies immediately!
Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.
Tips and Tricks
- Make sure your tofu is completely frozen to ensure the right ice cream-like consistency. To freeze the tofu, chop the tofu into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the tofu pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Always use silken tofu. Regular tofu won’t blend as well and you will end up with a grainy base with tofu chunks that just never break down. It’s not good.
- Blend your smoothie until it is completely smooth. The tofu may need a little bit of time to break down and you don’t want tofu chunks in your smoothie.
- This smoothie allows for a lot of variation. For more protein, add your favorite protein powder, chia seeds, or nut butter. Almond butter works well! You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties. (<<affiliate links)
- This Pumpkin Pie Smoothie should be enjoyed immediately! Drink it for breakfast or a midday snack.
Frequently Asked Questions
What is silken tofu?
Unlike regular tofu, silken tofu has a creamy texture making it the perfect egg replacer for creamy pies such as Vegan Pumpkin Pie and Chocolate Cream Pie as well as custard-based desserts such as Lemon Bars and Classic Vegan Cheesecakes.
When blended, it incorporates completely with the other ingredients giving the recipes a thick and creamy (pudding-like) consistency without adding any strang tastes.
Do I have to use silken tofu?
Yes, for recipes that call for silken tofu, you do. Unfortunately, regular tofu just won’t work. With regular tofu, you will end up with a grainy base with tofu chunks that just never break down. It’s not good. Believe me, I’ve made this mistake.
Make sure to buy firm or extra firm; this is important for getting the correct pudding-like texture. It is usually stocked in the international aisle of your local grocery store.
Can I use something other than tofu?
Yes! If you want a soy-free option or can’t find silken tofu, you can substitute a very ripe frozen banana or, for a lighter option, 1 cup of ice cubes. The texture will be slightly less creamy but will still be deliciously good!
More Vegan Pumpkin Recipes
- Pumpkin Coffee Cake with Pecan Streusel
- Maple Pumpkin Donuts with Cinnamon Glaze
- Vegan Pumpkin Pancakes
- The BEST Vegan Pumpkin Muffins
- Pumpkin Pie Overnight Oats
Vegan Pumpkin Pie Smoothie
Ingredients
- 1 1/4 cup non-dairy milk, I use soy milk
- 1/2 heaping cup pumpkin puree
- 1/2 cup soft silken tofu, cut into cubes and frozen
- 1 tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. nutmeg
- dash of ground cloves
Instructions
- Combine all the ingredients in a blender and process until completely smooth and well combined. If it is too thick, you can add a little extra milk or a few ice cubes.
- Pour into two smoothie glasses and serve chilled. Serve with coconut whipped cream (optional) or a few sprinkles of cinnamon.
Notes
- Make sure your tofu is completely frozen to ensure the right ice cream-like consistency. To freeze the tofu, chop the tofu into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the tofu pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Always use silken tofu. Regular tofu won't blend as well and you will end up with a grainy base with tofu chunks that just never break down. It’s not good.
- Blend your smoothie until it is completely smooth. The tofu may need a little bit of time to break down and you don't want tofu chunks in your smoothie.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lisa says
That’s delicious. I can’t do dairy anymore and miss pumpkin pie. This smoothie is my pumpkin pie replacement. Freezing the tofu is a great tip. Thanks!
Amanda @ Diary of a Semi-Health Nut says
Whoa I’ve never tried tofu in a smoothie before but I LOVE chai tea!
Emma says
I’m still craving smoothies even though it’s gotten cold here. This one looks lovely and autumnal and those spices are nice and warming.
Katie @ Produce on Parade says
OooOooo girl this looks good! I wish I had this for breakfast this morning, yum! Thanks for sharing 🙂
Sarah says
Thanks, Katie! It did make for a good breakfast!
Jade says
This sounds amazing! Will give it a go over the weekend. Thanks for sharing 🙂
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