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Pumpkin Spice Smoothie Bowl + Weekend Links

Although I love smoothies, I usually switch things up when fall comes around. My smoothies are slowly replaced with warm porridge during the colder months. But before I do, I always make this smoothie bowl a few times. It’s simple, delicious, and a great way to make the most of pumpkin season while squeezing an extra dose of vitamin A into your mornings.

When pumpkins are abundant, I like to buy a few and make a big batch of pumpkin puree, storing any leftovers in the freezer. I use the puree in all sorts of meals throughout the season – including this smoothie. (For more ideas, check out the amazing list of pumpkin recipes in this post).

Making pumpkin puree is so easy and it’s so much fresher than canned puree. Simply slice a pumpkin in half, remove the seeds and cook in the oven until the flesh is really soft. Then blend into a puree in a blender or food processor. That’s it! Don’t throw away the seeds – simply roast them in the oven with your favourite spices for a quick, healthy snack.

Happy weekend, friends! x


Things I’m dying to make: Sophie’s apple tahini crumble. This raspberry and chocolate skillet bread. And this two-ingredient sweet potato frosting.

I made Betty’s mushroom & grain stuffed butternut squash last week and it was so so good. This lentil & buckwheat stuffed acorn squash is next on my list.

We don’t celebrate Thanksgiving over here, but if we would, Shelly’s 6-part series for throwing the perfect vegetarian Thanksgiving dinner would be my bible.

Loving this idea of using cacao as a (delicious) remedy to avoid seasonal depression.

I can’t wait to peek into this book and be inspired by these incredible female entrepreneurs.

My most recent blog crush. I could stare at her gorgeous photos for hours.

99 food photography tips that will blow your mind. This post (as is Rachel’s entire blog) is such a gold mine of information and inspiration.

Pumpkin Spice Smoothie Bowl (vegan, gluten-free, sugar-free) by The Green Life


Pumpkin Spice Smoothie Bowl


  • 1/2 cup fresh pumpkin puree*
  • 1 large ripe banana fresh or frozen
  • 1/3 cup plant-based yogurt I used coconut yogurt
  • 1/3 cup plant-based milk I used homemade almond milk
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground ginger
  • A squeeze of lemon juice
  • 1-2 dates pitted (optional, to taste)

Suggested toppings (optional)

  • Banana sliced
  • Your favourite granola
  • Raw cacao nibs


  1. Place all the ingredients in a high-speed blender and blend until smooth.
  2. Taste and adjust for sweetness or seasoning if needed. Pour into a bowl and top with your favourite granola, cacao nibs, and/or your topping of choice.

Recipe Notes

*To make pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Pulse until you get a smooth puree.

“We cannot solve our problems with the same thinking we used when we created them.”

Pumpkin Spice Smoothie Bowl (vegan, gluten-free, sugar-free) by The Green Life

If you like this recipe, feel free to pin it to Pinterest. If you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see!

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