Pumpkin Pie Smoothie Bowl

Pumpkin Pie Smoothie Bowl

Carol Kicinski
Prep Time 10 mins
Freeze time 4 hrs
Course Breakfast
Servings 5


  • 2.5 frozen banana cut into chunks
  • 2 cans pumpkin puree
  • 1.25 teaspoon pumpkin pie spice
  • 1 1/4 cup almond milk
  • Optional toppings:
  • Unsweetened coconut shreds
  • Roasted unsalted pepita


  • Meal prep hack: Divide smoothie ingredients equally (omitting milk & toppings) into (5) wide mouth, pint size glass mason jars or quart size freezer baggies.
  • Secure lids/bags & pop into the freezer.
  • Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with chia seed, coconut, banana if desired and enjoy.
  • Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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