This frozen pumpkin pie smoothie is made with just 5 ingredients and tastes ultra rich and creamy. The most delicious way to use frozen pumpkin puree.
I’m celebrating the first day of September with this Frozen Pumpkin Pie Smoothie!
I don’t know about you, but I am in love with all things pumpkin. In my opinion, it’s never too soon to be sharing fall recipes.
Save these to your recipe box on Pinterest and be prepared for a month packed full of delicious and healthier fall recipes!
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How to make a frozen pumpkin pie smoothie
Step 1: add the frozen pumpkin cubes, cream cheese, milk, maple syrup, and pumpkin pie spice to a blender.
Step 2: Blend until smooth and serve in glasses topped with whipped cream and crushed graham crackers.
This pumpkin pie smoothie uses frozen pumpkin in it.
I opened up a can of pumpkin and divided it into a standard sized ice cube tray and froze until solid.
This would be a great way to use up any pumpkin that you have leftover from a recipe! Just freeze any extra pumpkin to use in a smoothie another day.
Freezing pumpkin helps us make a thick and creamy smoothy that doesn’t end up watery from ice.
Once the pumpkin cubes were frozen, I wiggled the ice cube tray to get the cubes out and placed them in a freezer safe ziploc bag until I was ready to use them.
For this recipe, you will need 8 frozen pumpkin cubes.
If you’re craving pumpkin pie and want a quick dessert, this frozen pumpkin pie smoothie is for you!
It tastes just like pumpkin pie and you can make it in two minutes.
Talk about easy. We love it for a quick pumpkin pie fix!
The only ingredients are: frozen pumpkin, cream cheese, milk, maple syrup, and pumpkin pie spice.
I purposefully made my smoothie not as sweet, as I planned to use a lot of whipped cream.
For a sweeter smoothie, simply double the amount of pure maple syrup used.
Crushed graham crackers are optional, but highly recommended.
They give it that great pumpkin pie crust taste.
I topped my skinny strawberry cheesecake smoothie with graham crackers too, and it’s one of our favorites.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
More Pumpkin Recipes
Looking for more pumpkin recipes? Here are some of our favorites!
- Cake Mix Pumpkin Bread
- Cake Mix Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Healthy Pumpkin Banana Bread
- Skinny Pumpkin Chocolate Chip Muffins
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- 8 frozen pumpkin ice cubes (see notes)
- ¼ cup reduced fat cream cheese
- 1 ⅓ cups milk (I used whole milk - see notes)
- ⅛ cup pure maple syrup
- ½ teaspoon pumpkin pie spice
- Whipped cream, for topping
- Crushed graham cracker, for topping
- Add pumpkin cubes, cream cheese, milk, maple syrup, and pumpkin pie spice to a blender
- Blend until smooth and creamy
- Top with whipped cream and crushed graham crackers
Use a standard sized ice cube tray and fill the cubes with pumpkin puree (I used canned pumpkin) Once frozen, remove cubes and store in a freezer safe ziploc bag until ready to use.
I used whole milk because it is what I had on hand, but you can substitute your milk of choice.
Amount Per Serving: Calories: 521Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 465mgCarbohydrates: 66gFiber: 1gSugar: 34gProtein: 16g