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.
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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
Pumpkin Coconut Smoothie Recipe
Ingredients
- 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
Instructions
Notes
Nutrition
More paleo pumpkin and smoothie recipes
Thalia @ butter and brioche
November 19 at 3:00 amThis is definitely a delicious smoothie that I have to make – love the combination of pumpkin and coconut!
Lisa
November 19 at 10:07 amThanks, Thalia! I love this combination too – and it tastes so light and refreshing in a smoothie!
Shikha la mode
November 20 at 6:27 pmSo into this as a breakfast recipe!
Lisa
November 21 at 1:19 pmAwesome – it’s a great breakfast!
Chrissa - Physical Kitchness
September 2 at 12:26 pmNOM 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!
Lisa
September 7 at 8:58 amThanks Chrissa! Hope you love this one too. 🙂
Barb
September 6 at 11:03 amDo you use canned or boxed coconut milk?
Lisa
September 7 at 8:53 amThere’s a link to the one I use in the recipe.
Melissa
January 25 at 2:05 pmTried this today and my one year old and I both loved it!! Thank you!
Lisa
January 26 at 1:10 pmYay! I’m so glad you loved it Melissa!
Lola
August 13 at 1:03 pmFantastic recipe. My family thoroughly enjoyed this smoothie. It was tasty and filling. Thank you for the post.
Tina
October 1 at 11:19 pmI 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?
Lisa
October 2 at 10:46 amHi 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.
Evelyn
January 30 at 12:31 pmI 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!!! 😀
Lea
December 27 at 9:19 pmWill this be good the next day if I want to have the 2nd serving then or will the coconut milk separate again?
Jeri Sexton
July 20 at 8:15 pmHmm. Looks delicious! I would add some handfuls of greens to make it more nutrient dense. Thanks for the tip. I am getting a little sick of my typical green smoothie.
Keto Recipes
March 28 at 4:17 amI super like it.
This is one of my favorite smoothies now.
Thank you!
Elle
August 3 at 6:11 pmThis sounds absolutely delicious! Thanks for sharing 😀
Alka Talwar
September 15 at 2:58 amMmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Christina
November 21 at 9:42 amThis is very good however I felt the need to add some coconut sugar which I felt made it perfect.
Robynn Turley
January 16 at 6:22 pmI added a couple of tablespoons of cashew butter and a tablespoon of Chia seeds. It was delicious!