This paleo pumpkin coconut smoothie recipe is creamy, sweet, and delicious with no dairy or added sugar.
Pumpkin pie was the inspiration for this paleo breakfast smoothie. I had some leftover pumpkin puree I needed to use up, so I took all the flavors from my pumpkin pie recipe and put them in a glass. I wasn't sure it would be sweet enough without honey or maple syrup, but adding a frozen banana made it perfect. It tastes like a cool creamy pumpkin pie!
Pumpkin Smoothie Recipe
There are just 5 ingredients in this paleo pumpkin smoothie—pumpkin puree, coconut milk, pumpkin spice, frozen banana, and ice—making this pumpkin smoothie recipe dairy-free, gluten-free, paleo, vegan, and Whole30-friendly.
The pumpkin puree adds the pumpkin flavor and color to this smoothie. Be sure to use plain pumpkin puree, not pumpkin pie filling, so you're not getting any added sugars or processed food chemicals. The only ingredient should be pumpkin. Look for organic pumpkin in BPA-free cans—or make your own.
It's easy to roast a whole pumpkin or squash to make your own pumpkin puree. In fact, you can easily substitute pureed butternut squash for the pumpkin in this recipe.
This post may contain affiliate links. Please read my disclosure for more info.
For the coconut milk, using full-fat canned coconut milk will make the creamiest, most decadent pumpkin smoothie. Again, look for coconut milk in BPA-free cans. The refrigerated coconut milk is thinner and usually has added gums. Be sure to read the labels and get a coconut milk with just coconut and water as the ingredients.
Pro tip: always keep frozen bananas in the freezer. Just peel them and freeze them whole. They are easy to cut when they are frozen so I usually cut the frozen bananas into chunks (about the size of an ice cube) just before adding them to the blender. Of course, you can always slice them before freezing if that's easier for you.
And if you're looking for a keto pumpkin smoothie, just skip the banana and sweeten with a few drops of stevia or your favorite low carb sweetener.
Pumpkin pie spice is everything fall, so I make up a big batch of my homemade pumpkin pie spice this time of year. I go through so much of it making apple and pumpkin recipes that I'll usually end up making 3 or 4 batches before the season is over.
Using a high-speed blender for this pumpkin smoothie makes it rich and creamy like a milkshake. If your blender doesn't have a smoothie cycle, try blending it on medium speed for 40 – 50 seconds to make it extra smooth.
I love this pumpkin coconut smoothie and it's become a seasonal classic in our house. It's a great quick and healthy paleo breakfast smoothie, snack, or dessert for fall.
How to make pumpkin smoothie
A smoothie version of pumpkin pie that's paleo, vegan, and dairy-free!
- 1 cup coconut milk
- 1/4 cup organic pumpkin puree
- 2 teaspoons pumpkin pie spice (can substitute cinnamon and ginger)
- 1 frozen banana sliced (omit for keto version)
- 1 cup ice
For low carb, keto version: omit banana and sweeten with stevia or low carb sweetener of choice to taste
For AIP: substitute cinnamon and ginger for pumpkin pie spice
For additional protein: add one scoop of collagen powder
More paleo pumpkin and smoothie recipes
This is definitely a delicious smoothie that I have to make – love the combination of pumpkin and coconut!
Thanks, Thalia! I love this combination too – and it tastes so light and refreshing in a smoothie!
So into this as a breakfast recipe!
Awesome – it’s a great breakfast!
NOM NOM getting ingredients for this and making asap. I am a total pumpkin lover. Really enjoy all your recipes. This smoothie will be my go-to this fall!
Thanks Chrissa! Hope you love this one too. 🙂
Do you use canned or boxed coconut milk?
There’s a link to the one I use in the recipe.
Tried this today and my one year old and I both loved it!! Thank you!
Yay! I’m so glad you loved it Melissa!
Fantastic recipe. My family thoroughly enjoyed this smoothie. It was tasty and filling. Thank you for the post.
I am new to using coconut milk. I understand the fat and the water separate when it’s chilled, but what exactly are you using when the recipe calls for 1 cup of coconut milk? Do you shake the unchilled can and pour in or is it one cup of the chilled fat?
Hi Tina, for this recipe shake the can and use the coconut milk. For recipes where you just need the chilled coconut cream, like Raspberry Blackberry Coconut Parfait it will usually note that in the directions.
I just tried this for the first time! My husband and I just started the “Whole 30” today and this will definitely be a staple (maybe multiple times a day haha)! I didnt have a frozen banana on hand, so used a fresh one. Do you feel like its a little my flavorful with a frozen banana? Either way, I love it!
Thanks for sharing! I can’t wait to try some of your other recipes!!! 😀
Will this be good the next day if I want to have the 2nd serving then or will the coconut milk separate again?
I super like it.
This is one of my favorite smoothies now.
Thank you!
This sounds absolutely delicious! Thanks for sharing 😀
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.