Pumpkin Coconut Smoothie (Paleo, Vegan)

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

Print Recipe

4.5 from 4 votes

Pumpkin Coconut Smoothie Recipe

A smoothie version of pumpkin pie that's paleo, vegan, and dairy-free!

Prep Time5 mins

Total Time5 mins

Course: Smoothie

Cuisine: American

Keyword: Quick and Easy

Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian

Servings: 2 servings

Calories: 292kcal

Author: Cook Eat Paleo

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

• Add coconut milk, pumpkin, pumpkin pie spice, banana, and ice to Blendtec or Vitamix.
• Blend on smoothie cycle or high speed until smooth.

Notes

 

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

Nutrition

Calories: 292kcal | Carbohydrates: 20g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Sodium: 18mg | Potassium: 522mg | Fiber: 2g | Sugar: 8g | Vitamin A: 96.1% | Vitamin C: 9.7% | Calcium: 4.2% | Iron: 26.1%

More paleo pumpkin and smoothie recipes

Paleo Pumpkin Pie

Pumpkin Spice Coconut Latte

Peppermint Mocha Protein Shake