Vegan Pumpkin Pie Smoothie

Smooth and creamy this Vegan Pumpkin Pie Smoothie is filled with protein and delicious autumnal flavor for a quick and satisfying breakfast or any time of the day snack. Ready in 5 minutes!

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings: serving

Calories: 148kcal

Author: Sarah McMinn

Ingredients

1 ¼ cup non-dairy milk, I use soy milk
½ heaping cup pumpkin puree
½ cup soft silken tofu, cut into cubes and frozen
1 tbsp. maple syrup
½ tsp. vanilla extract
½ tsp. cinnamon
¼ tsp. ground ginger
⅛ tsp. nutmeg
dash of ground cloves

US Customary - Metric

Instructions

Combine all the ingredients in a blender and process until completely smooth and well combined. If it is too thick, you can add a little extra milk or a few ice cubes.
Pour into two smoothie glasses and serve chilled. Serve with coconut whipped cream (optional) or a few sprinkles of cinnamon.

Notes

Serving and Storing - Serve your smoothies immediately! Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.

Recipe Tips

Make sure your tofu is completely frozen to ensure the right ice cream-like consistency. To freeze the tofu, chop the tofu into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the tofu pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
Always use silken tofu. Regular tofu won't blend as well and you will end up with a grainy base with tofu chunks that just never break down. It’s not good.
Blend your smoothie until it is completely smooth. The tofu may need a little bit of time to break down and you don't want tofu chunks in your smoothie.

Variations - For more protein, add your favorite protein powder, chia seeds, or nut butter. Almond butter works well! You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties. (<<affiliate links)

Nutrition