Description
This Pumpkin Pie Smoothie Bowl blends frozen bananas, pumpkin puree, Medjool dates, almond butter, and warm spices into a thick, creamy breakfast. It takes only 5 minutes and tastes naturally sweet, cozy, and refreshing.
Ingredients
2 frozen ripe bananas, peeled before freezing
1/2 cup pumpkin puree, not pumpkin pie filling
1 to 2 Medjool dates, pitted
2 tablespoons almond butter
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, optional
1/8 teaspoon ground allspice, optional
1/4 cup oat milk or any plant based milk
Optional toppings: granola, pumpkin seeds, crushed pecans, sliced banana
Instructions
1. Add the frozen bananas, pumpkin puree, Medjool dates, almond butter, vanilla extract, cinnamon, nutmeg, allspice, and oat milk to a blender.
2. Blend until the mixture becomes thick, smooth, and creamy. Stop and scrape down the sides as needed.
3. Spoon the smoothie into one large bowl or divide it between two smaller bowls.
4. Finish with granola, pumpkin seeds, crushed pecans, sliced banana, or your preferred toppings.
5. Serve immediately for the best thick and creamy texture.
Notes
Use fully ripe frozen bananas for the thickest texture and the best natural sweetness.
Peel the bananas before freezing and store them in an airtight container for up to 3 months.
Use canned pumpkin puree or cooked and cooled pumpkin. Do not use pumpkin pie filling.
Replace almond butter with peanut butter, cashew butter, or sunflower seed butter for a nut free option.
Replace oat milk with any plant based milk.
Add extra plant based milk one tablespoon at a time if the blender needs help.
Add another Medjool date if you prefer a sweeter smoothie bowl.
Serve immediately because the smoothie softens as the frozen fruit warms.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 260
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 6 g