Vegan Pumpkin Pie Smoothie
This vegan pumpkin pie smoothie proves you don't need dairy to make something indulgent. All the flavor of a classic pumpkin pie, now in a glass!
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Servings: 1
Calories: 675kcal
Equipment
Ingredients
For the pumpkin pie smoothie:
- 1/2 cup pumpkin puree
- 4 oz soft tofu
- 1/2 cup soy milk
- 3 tbsp apple cider
- 2 tbsp pumpkin spice syrup
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp vegan graham crackers, crushed
- 1 tsp vanilla bean paste
For the whipped coconut cream topping:
- 1/2 can full-fat coconut milk (very cold, liquid drained out)
- 2 tbsp agave nectar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- Vegan graham crackers, crushed for topping
Instructions
- Gather and measure all the ingredients for your vegan pumpkin pie smoothie.
- Add the pumpkin puree, tofu, soy milk, apple cider, pumpkin spice syrup, cinnamon, ginger, graham crackers, and vanilla to a blender.
- Blend for about 1 minute, or until the mixture is smooth and creamy.
- To make the topping, whip the coconut cream (from drained coconut milk) with agave nectar, cinnamon, and ginger until thick. Set aside.
- To serve, pour the vegan pumpkin smoothie into a glass and top with whipped coconut cream and graham cracker crumbs. Enjoy!
Notes
- Make sure you grabbed a can of pumpkin puree, not pumpkin pie filling! Pie filling has extra ingredients that will make it hard to control the flavor of your vegan pumpkin pie smoothie.
- This vegan pumpkin smoothie is best made in a high-powered blender. A weaker one will need extra blending time to get the smoothest consistency.
- Instead of measuring multiple spices, just use pumpkin pie spice!
Nutrition
Serving: 1g | Calories: 675kcal | Carbohydrates: 69g | Protein: 9g | Fat: 44g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 95mg | Potassium: 973mg | Fiber: 9g | Sugar: 43g | Vitamin A: 19554IU | Vitamin C: 23mg | Calcium: 320mg | Iron: 10mg