I made this on the first cold morning of October last year, when I wanted something that tasted like pumpkin pie but counted as breakfast. Pumpkin puree, oats, almond butter, maple syrup, cinnamon, pumpkin pie spice, and vanilla almond milk blended with ice into something thick enough to eat with a spoon. Topped with pecans, pumpkin seeds, chia seeds, and hemp seeds. It looked like a smoothie bowl from a cafe menu and tasted like autumn had been put through a blender.
The dried coconut milk powder is an unusual ingredient here. It dissolves into the blend and makes it richer without adding liquid. The oats give it body. This is not a thin drink. It sits in the bowl like soft serve and you eat it slowly.
How to Make Pumpkin Smoothie Bowl
Blend Everything Except Ice First
Combine the pumpkin puree, oats, almond milk, dried coconut milk, almond butter, maple syrup, cinnamon, and pumpkin pie spice in a blender. Blend until smooth. Then add the ice and blend again until thick.
Adding ice last gives you control over the thickness. Less ice for a creamier bowl, more for a firmer, scoopable texture.
Top Generously
Pour into a bowl and arrange the toppings: pecans, pumpkin seeds, chia seeds, and hemp seeds. Do not stir them in. The crunch on top against the smooth base is the point. Eat before it melts. I could eat this every cold morning.
Pumpkin Smoothie Bowl
Total Time: 5 minutes
Yield: Serves 1
Diet: Vegan, Gluten-Free
Description
Creamy pumpkin spice smoothie bowl topped with crunchy pecans and seeds. A perfect fall breakfast or snack.
Ingredients
Units
- 1 cups (237 ml) organic pumpkin puree
- ? cups (? ml) gluten free oats
- ? cups (? ml) unsweetened vanilla almond milk
- 2 tbsp dried coconut milk
- 1 tbsp all natural almond butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 cups (237 ml) ice
- Pecans
Instructions
- Combine all ingredients, except ice, in a high-power blender and blend until smooth.
- Add ice and continue blending until a smoothie-like consistency is reached.
- Pour into a bowl.
- Top with pecans, pumpkin seeds, chia seeds, and hemp seeds.
Notes
- Adjust almond milk quantity to achieve your desired consistency; start with less and add more as needed.
- For a richer flavor, toast the pecans before adding them as a topping.
- Store leftover smoothie base in an airtight container in the refrigerator for up to 2 days; add fresh ice before re-blending.
- Prep Time: 5 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 8
Frequently Asked Questions
What is dried coconut milk?
Powdered coconut milk, sold in packets. It dissolves into the blend and adds richness without liquid. If you cannot find it, use a tablespoon of coconut cream from a can.
Can I use canned pumpkin?
Yes. Use plain pumpkin puree, not pumpkin pie filling which has added sugar and spices. One cup of canned pumpkin is the right amount.
Can I prep this the night before?
Blend everything except ice and refrigerate overnight. In the morning, add ice and re-blend. The oats thicken overnight, so you may need a bit more almond milk. Add toppings fresh.
If You Liked This Recipe, You’ll Love These
- Banana and Pumpkin Spice Smoothie
- A Healthy Smoothie That Tastes Like Pumpkin Pie
- Peanut Butter and Pumpkin Yogurt Smoothie
- Pumpkin Pie Smoothie
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