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This vegan pumpkin gingerbread smoothie features two favourite holiday flavours, pumpkin and gingerbread! Sweet, spicy and extra creamy, enjoy this blend for a healthy and delicious, holiday treat.
About the Recipe
Vegan, gluten-free, soy-free, nut-free (dependent on protein powder use) High-protein, low-fat, no added sugar 7 ingredients. With ingredients like ginger, molasses and pumpkin, this makes the perfect sweet but healthy treat to sip during the holidays. Good way to use up extra canned pumpkin.
Pumpkin makes a creamy, nutritious and delicious addition to smoothies. You can also try it in this Peanut Butter Pumpkin Smoothie and Pumpkin Spice Latte Smoothie or substitute pumpkin in this Sweet Potato Smoothie.
Ingredient Notes
- Pumpkin: Use plain, canned pumpkin puree, I like Farmer’s Market or E.D. Smith. If you have extra, you can use it in this No-Bake Vegan Pumpkin Fudge, Pumpkin Pie Overnight Oats or Vegan Pumpkin Mug Cake.
- Frozen Banana: Use frozen banana, frozen peach slices or a mixture of the two. any kind works, adds the gingerbread flavour!
- Protein Powder: Use your favourite vegan vanilla protein powder.
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Recipe Notes
- Add the milk to your blender first:
- Start with 1 cup, then add the rest of the ingredients. Start blending on low then slowly increase speed and mix until completely smooth and creamy.
- Consistency:
- Start with 1 cup of milk then slowly add more if needed to adjust the consistency to your preference. I usually use just over 1 cup. Use less almond milk if you want a really thick, soft serve ice cream consistency or use about 1 1/4 cup for a drinkable smoothie. I used 1 1/4 cup almond milk and it was thick enough to eat with spoon but could still be sipped through a straw.
- Banana-Free Option:
- Replace frozen banana with 1.25 cups frozen peach slices or do half banana, half peach.
- More Volume:
- For a large smoothie, add up to 1 cup frozen cooked cauliflower or zucchini (zucchini can be raw or cooked).
- Cookie Dough Topping:
- Mash or blend together 2 pitted dates, 1 teaspoon of molasses, 2 tablespoons of oats and a pinch of salt. Crumble on top of you smoothie.
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Common Recipe Questions
- → Can I make this smoothie without banana?
Yes, you can substitute the frozen banana with frozen peach slices or use a mix of both. This keeps the smoothie creamy and slightly sweet.
- → What kind of pumpkin should I use?
Use plain canned pumpkin puree, not pumpkin pie filling. Brands like Farmer’s Market or E.D. Smith work well.
- → How do I adjust the consistency?
Start with 1 cup of almond milk and add more as needed. Less milk yields a thicker blend; more creates a sippable drink.
- → Is there a way to boost the nutrition?
For more volume and nutrients, add up to 1 cup of frozen cauliflower or zucchini. These blend well without affecting the flavor.
- → What toppings go well with this smoothie?
Try a cookie dough topping made from dates, molasses, oats, and salt. It adds texture and complements the gingerbread flavor.