Honest Fare

Pretty Provisions and Notes from the Kitchen

Pumpkin Pie Smoothie!

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Pumpkin Pie Smoothie!, Honest Fare by Gabrielle Arnold

Here we are – well into October with pumpkin season in full swing! Not sure if you guys know this about me, but I’m kind of a pumpkin freak. I have a weakness for all squash actually…and for sweet potatoes…and beets…and I guess anything that’s rough and covered in grit on the outside and rich and tender on the inside. Happens to be exactly how I like my men too. Strange coincidence.

WOW – check this thing out!

Christy Harp’s 1,725-pound giant Atlantic pumpkin is thought to currently be the world’s largest pumpkin. Apparently, this beast was growing at a rate of 33 lbs per day. That’s just too bizarre for me to comprehend. I think I’d have to pull an all-nighter to see it for myself. Wonder how it tastes…Really dry and starchy?

But you know what’s not dry and starchy at all…


Anyway, as I was saying before I got sidetracked and googled “world’s largest pumpkin” for no apparent reason…I love pumpkin. And I’ll take pretty much anything pumpkin, pretty much any time of the year.

Right now I’m really living up gourd season and messing around with a lot of pumpkin recipes, and as a result, we’ve had an abundance of pumpkin meat and puree in the fridge. Last week a friend came over for lunch and we whipped up a creamy (yogurt based) pumpkin smoothie with what was left of one such experiment. It was ridiculous. I’ve made this smoothie four times since and think I’ve perfected the recipe for you.

I used organic canned pumpkin meat. It’s good and it’s just pumpkin without any additives or seasonings (just make sure you get pure pumpkin and not pumpkin pie filling).

Pumpkin + Greek yogurt + banana + ginger root + cinnamon + nutmeg + agave + hulled pumpkin seeds (pepitas) for topping.



Perfectly pumpkiney, smooth, spiced and refreshing. The earthy crunch from the pepita seeds was really nice too. I think walnuts or pecans would be a fine substitute if you prefer, or do graham cracker or gingersnap crumbles if you want it to be more like a dessert!

P.S. Here are a couple of my favorite fun pumpkin recipes from last year.

Cheesy Stuffed Pumpkin.

Toasted Curry Pumpkin Seeds.

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Prep time: 3 minutes. Recipe makes one glass. I included measurements for everything but I suggest you modify amounts to your liking – especially the spices! Diced walnuts or pecans are a great substitute for pepita seeds if you prefer.

You need:

  • 5 Tablespoons canned pumpkin puree
  • 4 Tablespoons plain Greek yogurt
  • 4 Tablespoons water
  • 1/2 ripe banana
  • Pepita seeds or crushed graham crackers (optional for topping)
  • 1/4 teaspoon of cinnamon
  • Tiny sprinkle of nutmeg
  • 1/4 teaspoon fresh ground ginger root
  • 1-2 Tablespoon(s) agave nectar or maple syrup
  • A few ice cubes


  1. Place all ingredients in blender except for the ice and blend until smooth. Add any additional spices or agave to taste or a little additional water if it’s too thick. Then add ice cubes and blend until very smooth again.
  2. Top with hulled pumpkin seeds (pepitas) or crushed graham crackers and a little extra cinnamon. Enjoy!


Recipe modified from: Fat Girl Trapped in a Skinny Body.


  1. Posted October 20, 2010 at 12:37 PM | Permalink

    Yum! It looks like the holidays. The color and texture remind me of persimmon shakes, which are also coming into season. Can’t wait! <3 your pictures and design here.

  2. Posted October 20, 2010 at 12:40 PM | Permalink

    Holy cow…I’m so making this for my son’s class Halloween party! I bet it’s way better than whatever juice drink they’d serve, and much better to the kiddies too!

  3. Posted October 20, 2010 at 9:13 PM | Permalink

    I think I need to try this one! Thanks!

  4. Posted October 20, 2010 at 9:27 PM | Permalink

    l *heart* pumpkins too and have been drinking pumpkin smoothies like crazy this month! my is a little different and love to have new ones to try! txs :)

  5. Posted October 22, 2010 at 9:37 AM | Permalink

    When are we carving?!

  6. Posted October 22, 2010 at 2:22 PM | Permalink

    Wow! We carved our pumpkins last night and I have some big chunks in the fridge I’m waiting to cook up, I’ll put some aside for a smoothie :D

  7. Laura
    Posted October 24, 2010 at 3:20 PM | Permalink

    This looks terrific! and I was wondering what I was going to do with the rest of my pumpkin puree

  8. Posted October 25, 2010 at 2:18 AM | Permalink

    I made this today with some goats milk yogurt and it was soooo delicious! Fall in a cup. Thank you!

  9. Posted November 16, 2010 at 12:49 PM | Permalink

    This one stopped me in my tracks. YUM.

  10. Liz
    Posted December 4, 2010 at 11:45 AM | Permalink

    Thank you for making my Saturday morning perfect-and delicious.

  11. Athena
    Posted January 26, 2011 at 5:31 PM | Permalink

    I too love pumpkin, any time, any season, all year long. Thank you for this recipe, I am going to make it immediately .. Well, I will once I go out and buy canned pumpkin!


  12. Posted May 3, 2012 at 1:46 AM | Permalink

    what is the yummy crunchy stuff on top!?

  13. gabi
    Posted May 7, 2012 at 12:30 PM | Permalink

    Hanna –
    It’s gingersnap crumbles. Graham crackers are great too!

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