A Pumpkin Pie Smoothie

If you didn’t know, the blogoshere exploded with an onslaught of pumpkin and apple recipes around the first of September. The new school year, the new month, and slight temperature changes rile up the seasonality in bloggers, and because fall is such a cozy month, we like to default to cozy, usually baked treats, as evidenced in my blogiversary apple indulgence and, more recently, pumpkin cornbread.

But honestly, I wasn’t convinced it was actually fall in New York City until earlier this week, at this moment, in Prospect Park, Brooklyn:

And then, today, the streets are wet with last night’s rain and covered with hued leaves. It’s chilly, the sun is hiding, and all I can say as I sit here sipping my tea is: bring on the fall recipes, blogosphere. I’ll add my new favorite smoothie recipe to the mix: pumpkin pie  in a glass, all guilt removed.

Pumpkin Pie Smoothie

Makes 1 serving


1/2 cup canned or homemade pumpkin purée

1 banana, chopped and frozen

1/4 cup plain or maple whole yogurt

1/2 milk of your choice

A few dashes of cinnamon, nutmeg, ginger and cloves

A teaspoon or two of maple syrup or honey

Whipped cream (optional)


Blend all ingredients in blender until smooth, adding more milk if needed. Top with whipped cream, and let it be fall!

What’s your favorite way to eat pumpkin in the fall?



  1. Sasha says:

    Of all the pumpkin recipes I’ve seen recently (they are starting to get really annoying btw!) this one’s my fav. Banana and pumpkin are prob fabulous together.

  2. florasforum says:

    Reblogged this on florasforum and commented:
    There is currently a glut of delicious, organic, pumpkin-pie making squash available locally. I think it’s time to cook a few for the smoothie pantry!

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