Marry This Pumpkin Smoothie Recipe is a creamy and easy recipe, which is made with frozen pumpkin pie filling and vanilla yogurt. It’s the perfect quick breakfast, ready in about 5 minutes.
Jump to RecipePumpkin Smoothie Recipe Ingredients
- 1 (15-oz.) can pumpkin pie filling
- 3 cups whole milk (more if needed)
- 1/2 cup vanilla yogurt (up to 1 cup)
- A few dashes of ground cinnamon
- 4 cinnamon graham crackers, crushed
How To Make Pumpkin Smoothie
- Freeze the pumpkin filling: This step needs to be done ahead of time. Spoon the entire can of pumpkin pie filling into a freezer-safe container or an ice cube tray. Freeze for at least 4 hours, or until frozen solid.
- Blend the smoothie: Place the milk and vanilla yogurt into a blender. Add the chunks of frozen pumpkin pie filling. Blend on high speed until the mixture is completely smooth and pulverized. If the smoothie is too thick, add more milk; if it’s too thin, add more yogurt.
- Garnish and serve: Pour the smoothie into individual glasses. Sprinkle the tops with crushed cinnamon graham crackers and an extra dash of cinnamon. Serve immediately.
Recipe Tips
- Why freeze the pumpkin pie filling? Freezing the filling is the secret to a thick, creamy, frosty smoothie without using any ice, which would water down the flavor. It acts as the frozen base for the drink.
- Can I use regular pumpkin puree? Yes, but the flavor will be very different. Pumpkin pie filling is already sweetened and spiced. If you use regular pumpkin puree, you will need to add a sweetener (like 2-3 tablespoons of maple syrup or honey) and spices (about 1 teaspoon of pumpkin pie spice) to the blender.
- How can I make this smoothie healthier? For a healthier version, use plain Greek yogurt instead of vanilla to increase protein and reduce sugar. You can also use unsweetened almond or oat milk and add a natural sweetener like a date or a tablespoon of maple syrup to control the sweetness.
- Can I add a banana? Absolutely! Adding half a frozen banana will make the smoothie even creamier and add natural sweetness and potassium.
How To Store Pumpkin Smoothie
Refrigerate: This smoothie is best enjoyed immediately while it’s thick and frosty. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours, but be aware that it will become much thinner as the frozen pumpkin melts. Freeze: You can make freezer packs for quick smoothies. Portion the frozen pumpkin pie filling cubes into individual zip-top bags. When ready to make, just dump one bag into the blender with the milk and yogurt.
Pumpkin Smoothie Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 55g
- Protein: 9g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 250mg
- Fiber: 5g
- Sugar: 40g
Nutrition information is estimated per serving and may vary based on specific ingredients and portion sizes.
FAQs
This version is more of a treat due to the pre-sweetened pie filling and vanilla yogurt. To make it a healthier meal or snack, use plain pumpkin puree, plain Greek yogurt, and a natural sweetener like maple syrup or a banana.
Yes, easily. Substitute the whole milk with your favorite plant-based milk (like almond, oat, or soy milk) and use a dairy-free vanilla yogurt alternative.
This is an easy fix! If your smoothie is too thick to blend properly, add more milk, a splash at a time, until it reaches your desired consistency. If it’s too thin, you can add a few more frozen pumpkin cubes, a larger scoop of yogurt, or a few ice cubes to thicken it up.
Try More Recipes:
Pumpkin Smoothie Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes320
kcalA quick and creamy pumpkin pie smoothie made with frozen pumpkin pie filling for a thick, frosty texture without any ice.
Ingredients
1 (15-oz.) can pumpkin pie filling
3 cups whole milk
1/2 cup vanilla yogurt
Ground cinnamon
4 cinnamon graham crackers, crushed
Directions
- Freeze the pumpkin pie filling in a freezer-safe container until solid (at least 4 hours).
- In a blender, combine the milk and yogurt.
- Add the frozen pumpkin pie filling to the blender.
- Blend on high until completely smooth, adding more milk if it’s too thick.
- Pour into glasses and top with crushed graham crackers and a dash of cinnamon.
Notes
- Freezing the pumpkin pie filling ahead of time is essential for the best texture.
- For a healthier option, use plain pumpkin puree and add your own spices and sweetener.
- This smoothie is best served immediately while cold and thick.
- Adjust the amount of milk or yogurt to achieve your perfect smoothie consistency.
