This pumpkin pie smoothie started as a small experiment on a sleepy October morning when I wanted dessert and breakfast at the same time. I had leftover pumpkin puree from a weekend baking binge and a very ripe banana in the freezer. I blended them with vanilla Greek yogurt, warming spices, and pure maple syrup, and the result tasted like a chilled, drinkable slice of pumpkin pie. It has since become my go-to quick treat when I want something seasonal but not fussy.

What makes this version special is the balance of flavors and texture. The frozen banana keeps it naturally sweet and creates a thick, creamy base without ice cream. Vanilla Greek yogurt adds tang and body while supplying protein so it feels satisfying. Pumpkin puree brings that classic autumn flavor and a silky mouthfeel while pumpkin pie spice layers cinnamon, nutmeg, and clove notes in the background. I discovered this blend while improvising between errands, and now I make a double batch whenever friends stop by because everyone asks for the recipe.

Ingredients

• 1 frozen banana: Use a ripe banana peeled and frozen flat on a tray. Ripe bananas have brown spots and provide sweetness and creaminess. Freezing it gives the smoothie body similar to soft-serve.
• 1/2 cup vanilla Greek yogurt: Full-flavor Greek yogurt is best for thickness and tang; I often use Fage or Chobani for consistency. For dairy-free, choose a coconut or almond-based vanilla yogurtyogurt alternative.
• 1/4 teaspoon ground cinnamon: Freshly ground cinnamon from a jar or a spice grinder will give a brighter, livelier aroma than old cinnamon.
• 1/4 teaspoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and clove. If you do not have it, add 1/8 teaspoon ground ginger plus a pinch of ground cloves.
• 1/2 cup milk: Dairy or nondairy milk like oat, almond, or soy works. Use whole milk for silkier texture or a nut milk for a lighter flavor profile.
• 2 tablespoons pure maple syrup: Grade A maple syrup adds clean, caramel-like sweetness. Avoid pancake syrups with added flavors for best results.
• 2/3 cup pumpkin puree: Canned 100% pumpkin (not pumpkin pie filling) gives the right thickness and flavor. Libby’s is a reliable brand in the U.S.
• 1 cup ice cubes: Adds chill and thickness. Use fewer cubes if your banana is very frozen, or more if you like a slushier texture.

Instructions

Prepare the frozen banana: Peel a ripe banana, slice it into coins and freeze on a sheet tray for at least 2 hours. Using small slices helps the blender work evenly and prevents large frozen chunks that can strain the motor. Layer into the blender: Place ingredients into a high-powered blender in the order listed: milk first (to protect blades), then yogurt, pumpkin puree, maple syrup, spices, frozen banana, and finally ice cubes. Layering helps with circulation and yields a smoother result. Blend until smooth: Secure the lid and blend on high for at least 2 to 3 minutes, stopping to scrape down the sides once or twice. You want a velvety, pourable texture with no visible pumpkin or banana chunks. If using a compact blender, pulse first then blend continuously to avoid air pockets. Adjust texture and flavor: If the mixture is too thick, add up to 1/4 cup more milk a little at a time. If too thin, add a few more ice cubes or an extra half frozen banana. Taste and add up to 1/2 teaspoon more cinnamon or a small pinch of salt to boost flavor. Serve immediately: Pour into chilled glasses, garnish with a light dusting of cinnamon or a sprinkle of crushed graham crackers for a pie-like finish, and enjoy right away for the best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 24 hours; texture will thin as ice melts, so stir or reblend before serving. For longer storage, pour into freezer-safe jars leaving 1 inch headspace and freeze up to 3 months. To reconstitute frozen portions, let sit in the fridge for several hours then blend with a splash of milk. Use glass jars with tight lids or BPA-free plastic containers to prevent off-flavors. Quality indicators include separation, which is normal, and a slightly duller color after long storage; discard if it develops off odors.

Ingredient Substitutions

If you do not have vanilla yogurt, swap it for plain Greek yogurt plus 1/2 teaspoon vanilla extract. To reduce sugar, use 1 tablespoon maple syrup and a splash of vanilla or a few drops of liquid stevia. For a vegan version, use coconut yogurt and almond or oat milk. Pumpkin pie spice can be replaced by 1/4 teaspoon cinnamon plus a pinch of ground ginger and nutmeg. If fresh frozen banana is not available, use 1/2 cup frozen cauliflower florets for thickness and add 1 to 2 teaspoons extra maple syrup for sweetness.

Serving Suggestions

Serve in chilled glasses with a sprinkle of cinnamon or a swirl of whipped cream for an indulgent touch. Add a small cluster of granola on top for texture or rim the glass with crushed graham cracker crumbs for a pie-like presentation. Pair with a warm breakfast such as cinnamon oatmeal or toasted pecan muffins. For brunch gatherings, serve alongside coffee cake and let guests add their own toppings like toasted pepitas, nutmeg, or a drizzle of extra maple syrup.

Cultural Background

Pumpkin has a long history in North American cooking, featuring in Native American and early colonial diets. Pumpkin pie as a dessert became a Thanksgiving staple in the United States during the 19th century. This chilled variation is a modern adaptation that captures the familiar spice profile in a portable format, blending traditional fall flavors with contemporary health-conscious ingredients like Greek yogurt and pure maple syrup. It reflects a broader trend of reimagining classic desserts into everyday snacks.

Seasonal Adaptations

In cooler months, turn this into a warm bowl by stirring the blended mixture into warmed milk and topping with toasted oats for a hot parfait. In summer, add a scoop of vanilla ice cream for an adult milkshake. For holiday occasions, enhance spice with a touch of clove and garnish with candied ginger. During transitional seasons, reduce spices slightly and add a handful of fresh blueberries for brightness without losing the pumpkin base.

Meal Prep Tips

Portion into 12-ounce jars for grab-and-go breakfasts. Pre-freeze banana slices in labeled bags so you can assemble the blender jar quickly. If making multiple servings, blend a double batch and pour into individual bottles; keep cold with insulated carriers and ice packs for up to 8 hours. Use clear mason jars so you can see separation and shake before drinking. For office lunches, store frozen and reblend with milk at midday in a personal blender.

This drink has become a seasonal staple in my kitchen because it combines convenience with a comforting flavor profile. Whether you drink it at the counter on a weekday morning or serve it at a weekend brunch, it invites the warm familiarity of pumpkin pie into a bright, easy format—try a small tweak and make it your own.