I’ve pretty much been in smoothie mode recently which is pretty strange since I wasn’t a big fan of them in years past. I always tended to rather eat my food as opposed to drink it. But, with it being 90+ degrees here still in Austin… I figured the best way to get my pumpkin in the start of this Fall would be in the form of a smoothie.

This Pumpkin Pie Smoothie is SO. Damn. Good. There’s just enough spice and pumpkin in there to really get the feel and taste of pumpkin pie. And for well under 300 calories for a full on breakfast? I’ll take it!

I started this smoothie off with the basics of the one I’ve been making for a few weeks now. Vanilla greek yogurt and banana. Instead of my usual round of fruit, this time I put in a whole 1/2 cup of pumpkin puree. (Not pumpkin pie filling!)

This smoothie does come out a little thick and that’s the way I like it. But if you want to thin it out a bit, just add a touch of reduced fat 2% milk or any other sort of milk that you enjoy to get the consistency you enjoy the most!

Top this smoothie off with a touch of dairy-free almond milk whipped cream and a sprinkle of ground cinnamon to really keep on par with those pumpkin pie vibes.

Step-by-Step Photos:

Nutritional Claims: Balanced • High Fiber • Low Sodium • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher