pumpkin pie smoothie.

soooo…Food Blog Forum Nashville was this past weekend, and i pretty much had the greatest time ever. for realsies!

i met so many amazing people, re-connected with long-distant friends and learned a lot about blogging.

i also got to wear tights and dresses and cardigans and soak up the beautiful autumn weather in Nashville for three glorious days! now that i’ve had a taste of the actual season and not the faux-fall we get here in Florida, i’m in love. i’m in love! and i don’t care who knows it!

other things that happened this weekend in Nashville: i lost my voice from gabbing so much, i did a lot of giggling, drank fabulous lattes, and almost lost my engagement ring. that wasn’t fun.

oh, and i’m fairly certain i ate my weight in meat. delicious, glorious meat. hamburgers, to be precise.

we visited Burger Up on Thursday night when we got into town, and nommed on some insanely delicious truffle fries and gourmet burgers. Friday evening, we may or may not have been a big inebriated and ate some regrettable late night fast food burgers. Saturday night a group of food bloggers sampled a terrifying amount of delicious burgers at the Hard Rock. on the loooooong drive home Sunday, we hit up the drive thru for more regrettable fast food burgers.

needless to say, i’m totally burgered out. i need a little break from red meat, otherwise it’s very possibly i might turn into hamburger myself!

so i totes need some healthy food, stat. salads, fruit, protein, fiber, tons of water…you know the drill. but i’m conflicted, because it’s autumn and all i want is for everything i put in my mouth to be pumpkin-flavored.

three words: pumpkin pie smoothie.

yes! it’s packed full of protein, fiber, calcium, and it’s healthy. like, really healthy.

this smoothie is vegan. this smoothie tastes just like a pumpkin pie. this smoothie is crazy delicious.

don’t tell anyone, but there’s totally tofu in this pumpkin pie smoothie. but you’d never, ever in a million years know it if you tasted it. pinkie swear. don’t be afraid of tofu! it won’t bite you.

oh, and i made whipped cream using coconut milk. no biggie. it’s really simple, and actually doesn’t taste like coconut at all once it’s all spiced up with cinnamon and ginger. SO good.

whether you ate 2938 burgers this past weekend like me, or if you just want a quick, healthy beverage that tastes like a sinful dessert in a glass, you should really make this smoothie. it’s a perfect weekday autumn breakfast!

pumpkin pie smoothie

Yield: one 16 ounce smoothie

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

this recipe calls for 1/4 block of tofu, which means you'll have some leftover. you can store the leftover tofu in an airtight container in the fridge covered with water for up to a week, making sure to change the water every day or so!


for the pumpkin pie smoothie

1/2 cup pumpkin puree
1/2 cup soy milk (i found pumpkin spice soy milk at the store and used that, but plain or vanilla works just fine!)
2-3 tablespoons apple cider, depending on how thick you like your smoothies
4 ounces (about 1/4 block) soft tofu
2 tablespoons pumpkin spice syrup (get the recipe here, but if you're vegan substitute agave for sugar!)
2 tablespoons graham cracker crumbs (i used vegan graham crackers, which you can easily find at the grocery store)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla bean paste (use pure vanilla extract if you don't have paste!)

for the whipped coconut cream

1/2 can full-fat coconut milk, liquid drained out, very cold
1-2 tablespoons agave nectar, depending on how sweet you like it
2 teaspoons ground cinnamon
1 teaspoon ground ginger
graham cracker crumbs, for topping


for the pumpkin pie smoothie

combine all ingredients in a blender, and blend until smooth and pourable, about 30 seconds-1 minute.

pour into a glass, and top with whipped coconut cream and graham cracker crumbs.

yes, it's that simple!

for the whipped coconut cream

you can do this by hand with a whisk, a handheld electric mixer, or in your stand mixer!

make sure all of the watery liquid from your coconut milk has been drained off. you should be left with a thick, white coconut cream.

also, the coconut whips up much better if the coconut cream is extremely cold when you begin, so i would suggest draining your coconut milk and allowing the cream to sit in the fridge overnight before making.

place the coconut cream into a bowl, and add the agave nectar, cinnamon and ginger.

whip this mixture until it becomes lovely and thick.

dollop on top of your pumpkin pie smoothie and sprinkle graham cracker crumbs on top. enjoy!

a food plus words original

    Pin It

12 Responses to “pumpkin pie smoothie.”

  1. #
    Laura @ A Healthy Jalapeño — October 10, 2011 at 10:54 pm

    Seriously everything you post pumpkin has me drooling. It’s like you post and I run into my kitchen to make it. Although I am not a fan of tofu, I think I could make a pretty good version of this for that amazing pumpkin smoothie taste!!!
    Love it.

  2. #
    Diane {Created by Diane} — October 10, 2011 at 11:15 pm

    I love pumpkin, this is going on my list….right at the top :)

  3. #
    Jessica — October 11, 2011 at 12:04 am

    I would possibly kill for one of these.

    Scratch that.

    I would kill for one of these right now.

  4. #
    Erin — October 11, 2011 at 10:40 am

    I’ll make this and pretend I was there with you all. See you next time!

  5. #
    Lindsey — October 11, 2011 at 7:11 pm

    This sounds fabulous! I LOVE pumpkin everything this time of year. I would love to make this right now. There’s only one catch: I have a nasty little soy allergy. Would you know how to substitute non-soy ingredients into this? I can handle replacing the soy milk, but how about the tofu? I’m not really sure what would give it the same texture as the soft tofu? Yogurt, maybe? (I know that would make it non-vegan, but the soy-free takes precedence over vegan…)

    I stumbled across your blog looking for a sweet potato hash, and pretty much everything looks absolutely delicious!

  6. #
    Anna — October 12, 2011 at 1:52 am

    I can never get enough of pumpkin. This pumpkin pie smoothie is magnificent…My favorite snack treat plus loads of Vitamin A. What more can I ask for? Well, perhaps another serving…

  7. #
    brandi — October 12, 2011 at 12:06 pm

    um yeah. i had a leftover hamburger on sunday night when we got back into town and couldn’t believe that i actually ate it after the meat madness at hard rock.

    i might make this smoothie this week! looks so good.

  8. #
    jaclyn — October 12, 2011 at 3:11 pm

    hey Lindsey!

    i am totally obsessed with pumpkin right now, too! i have like, 14 more pumpkin flavored things i want to post, it’s a little out of control.

    instead of using tofu, i’d recommend using a thick yogurt, like greek yogurt! lots of protein plus calcium, so it’s a great healthy option.

    if you’re looking to try and make this as close to being vegan as possible, i would suggest adding maybe a tablespoon or two more of the pumpkin puree, more almond/coconut/hemp milk, and perhaps toss in a couple of teaspoons of flax/chia/hemp seeds. any of those seeds are great sources of protein, and would be a great addition/substitution to make sure this smoothie stays healthy and protein-packed!

    i hope that helps! thanks so much for all your sweet words about my blog! you’re so sweet!


  9. #
    chefroommate — October 12, 2011 at 6:58 pm

    This looks great – the weather is perfect for pumpkin right now. Can’t wait to try it. Thanks!

  10. #
    ErinsFoodFiles — October 12, 2011 at 9:05 pm

    Glad you had fun! It was great to see you!

  11. #
    Tina — October 13, 2011 at 11:34 am

    Healthy AND tastes like pumpkin pie? have i told you lately that i love you? :)

  12. #
    Lauren — October 14, 2011 at 10:47 am

    Ahh, burgers…..good times!

    {PS- I’m making this for breakfast!}

Leave a Comment