Ingredients
Scale
- 1/2 cup pumpkin puree (canned or fresh, not pie filling)
- 1 large frozen banana (broken into chunks)
- 1/2 cup cold brew coffee or chilled espresso
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes (optional, for extra thickness)
Instructions
- Step 1: Preparation. Gather all your ingredients and ensure your coffee is completely chilled. Using hot coffee will melt the frozen banana and result in a watery consistency. If you have time, freeze your pumpkin puree in an ice cube tray overnight for an even creamier texture. Measure out the pumpkin spice and sweeteners so they are ready to go.
- Step 2: Blending. Place the frozen banana chunks, pumpkin puree, chilled coffee, and milk into a high-speed blender. Add the maple syrup, pumpkin pie spice, and vanilla extract. If you prefer a very thick, frosty smoothie, add the half cup of ice cubes now. Secure the lid and blend on high for 45 to 60 seconds until the mixture is completely smooth and no banana chunks remain.
- Step 3: Serving. Taste the smoothie and adjust the sweetness or spice if necessary. Pour the mixture into a tall glass. For a coffee-shop feel, top with a dollop of coconut whipped cream and an extra sprinkle of pumpkin pie spice or cinnamon. Serve immediately while it is ice cold.
- Cook Time: 5 minutes