Pour your chilled coffee and almond milk into the blender canister. Adding the liquids first helps the blender blades move freely and prevents the frozen ingredients from getting stuck at the bottom. If you are using a medjool date as a sweetener, drop it in now so it has more time to soften in the liquid.

Add the frozen banana chunks, the pumpkin purée, the pumpkin pie spice, and the vanilla extract. If you prefer an extra-cold, slushy consistency, toss in a small handful of ice cubes. Ensure you are using plain pumpkin purée rather than pre-spiced pie filling to control the sugar content and flavor profile.

Secure the lid tightly and blend on high speed for 45 to 60 seconds. Stop once the mixture looks completely smooth and creamy with no visible frozen fruit chunks. Pour the smoothie into a tall glass. For the full “latte” experience, top it with a dollop of whipped cream and a light dusting of extra pumpkin pie spice.