Healthy Pumpkin Pie Smoothie Bowl

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This healthy pumpkin pie smoothie bowl is loaded with protein and veggies but tastes just like pumpkin pie filling! It’s fruit-sweetened and flavored with all the warm spices of the season. If you love pumpkin pie, you’ll love this super creamy breakfast recipe that’s vegan, dairy-free, and gluten-free!

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When it comes to pie for breakfast, I’m all in, and when it comes to pie, it’s always pumpkin pie.  That sweet filling all dressed up in warm spices and creamy pumpkin… I mean what’s not to love? As someone with a serious smoothie bowl addiction, it seemed like a good idea to put everything I love about pumpkin pie into a smoothie bowl, only made healthier.

What makes this smoothie bowl healthy?

Protein:

This smoothie bowl has a whole can of beans in it. While beans may seem like a strange ingredient for a smoothie bowl, they blend up suuuper creamy and add loads of protein and fiber to your bowl. I promise, you really can’t taste the beans if they are drained and well rinsed!

Pumpkin:

Adding pumpkin to smoothie bowls is one of the easiest ways to eat veggies. Pumpkin is nutrient-dense, mild tasting, and has a unique ability to go savory or sweet.

Fruit Sweetened:

This smoothie bowl is completely sweetened with fruit but tastes as sweet as pie filling. I use very ripe bananas (black spot bananas) and dates to make it both sweet and refined sugar-free.

This Healthy Pumpkin Pie Smoothie Bowl is:

1. Protein rich

2. Sweet and creamy

3. Full of veggies

4. Quick and easy

5. Vegan, gluten-free, and oil-free

This delicious Pumpkin Pie Smoothie Bowl has been a staple in my breakfast rotation this Falliday season and I invite you to make it part of yours too!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Healthy Pumpkin Pie Smoothie Bowl

• 1 can (15 oz. / 425 grams / 1½ cups) of pumpkin puree (not pumpkin pie filling)

• 1 can (15 oz. / 425 grams / 1½ cups) of cannellini beans, drained and well rinsed

• 2 large very ripe bananas

• ¼ cup (2 oz.) of full-fat coconut milk

• 6 large medjool dates, pitted

• 1 tablespoon of cinnamon

• ½ teaspoon of ginger

• ¼ teaspoon of cloves

• 1/8 teaspoon of nutmeg

• ¼ teaspoon of fine sea salt

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How to make Healthy Pumpkin Pie Smoothie Bowl

Step 1:

1. If you’re using canned beans, drain and thoroughly rinse the beans to avoid a “beany” taste. Add the beans, pumpkin, bananas, and coconut milk to a blender container, followed by the dates, spices, and salt.

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Step 2:

2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium and then high speed. Stop and scrape down the sides of the container, as needed, or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 3:

3. Scoop the creamy mixture, which will be the consistency of pumpkin pie filling, into 2 or 3 bowls and top with a dollop of coconut whipped cream and your favorite granola!

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More delicious smoothie bowl recipes for quick and easy breakfasts!

Blackberry and Flax Butter Smoothie Bowl

Healthy Butterbeer Smoothie Bowl  

Spiced Plum Smoothie Bowl

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Yield: 3 bowls

Author: Carol Clayton

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Healthy Pumpkin Pie Smoothie Bowl / Vegan

This healthy pumpkin pie smoothie bowl is loaded with protein and veggies but tastes just like pumpkin pie filling! Its fruit sweetened and flavored with all the warm spices of the season. If you love pumpkin pie, you’ll love this super creamy breakfast recipe that’s vegan, dairy-free and gluten-free!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 can (15 oz. / 425 grams / 1½ cups) of pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz. / 425 grams / 1½ cups) of cannellini beans, drained and well rinsed
• 2 large very ripe bananas
• ¼ cup (2 oz.) of full-fat coconut milk
• 6 large medjool dates, pitted
• 1 tablespoon of cinnamon
• ½ teaspoon of ginger
• ¼ teaspoon of cloves
• 1/8 teaspoon of nutmeg
• ¼ teaspoon of fine sea salt

Instructions

1. If you’re using canned beans, drain and thoroughly rinse the beans to avoid a “beany” taste. Add the beans, pumpkin, bananas, and coconut milk to a blender container, followed by the dates, spices, and salt.
2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium and then high speed. Stop and scrape down the sides of the container, as needed, or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the creamy mixture, which will be the consistency of pumpkin pie filling, into 2 or 3 bowls and top with a dollop of coconut whipped cream and your favorite granola!

Notes

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

426.18

Fat (grams)

5.18

Sat. Fat (grams)

3.99

Carbs (grams)

92.59

Fiber (grams)

16.57

Net carbs

76.02

Sugar (grams)

48.04

Protein (grams)

12.29

Sodium (milligrams)

193.14

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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