If you find yourself wanting to serve up a delicious pumpkin treat that packs serious nutrition, try this Pumpkin Smoothie. It’s creamy, indulgent, and is a nice way to serve up a veggie for breakfast! And it’s a perfect way to finish up leftover pumpkin puree you may have from baking.

pumpkin smoothie in two pink cups with pumpkin

Pumpkin Smoothie

The beauty of this smoothie recipe is that it’s easy to blend up and it’s a yummy way to introduce your toddler to pumpkin… outside of pie-form! This smoothie has just a few simple ingredients so you can pull them out of your fridge and pantry and get a healthy breakfast or snack on the table quickly.

I love it because the pumpkin flavor is subtle, but there.

This is an easy recipe to make without dairy if you need it to be vegan, especially since I find that plant-milks lend a better overall consistency to smoothies than dairy milk.

I like plain unsweetened nondairy milks like soy milk or plant milk with pea protein from brands like Silk and Ripple.

TIP: This smoothie has a balanced mix of protein, fiber, and Vitamin A.

ingredients in pumpkin smoothie

Ingredients You Need

To make this pumpkin smoothie, you’ll need:

  • Milk: Dairy or nondairy work here, though I prefer nondairy.
  • Pumpkin puree: Look for puree, not pie filling here.
  • Small frozen banana
  • Cocoa powder: This adds some flavor but you can skip it if you prefer.
  • Almond or peanut butter
  • Hemp seeds: This is an easy way to add protein, fiber, and healthy fats. You can taste them as they blend right in.

Ingredient Substitutions

  • You can leave out the hemp seeds and use peanut butter or Sunbutter if desired. Or just skip the nut butter all together.
  • To make this smoothie without banana, you can try adding a 2 tablespoons of avocado and a few ice cubes. Or use half milk and half Greek yogurt to add creaminess.
  • You can omit the cocoa powder and/or sweeten to taste with maple syrup.
  • You can blend in a date if you’d like some natural sweetness.

Step-by-Step Instructions

To make this smoothie for kids, simply add the ingredients to the blender and blend until very smooth. Start the blender on low and slowly work up to high and blend on high. Scroll to the bottom of the post for the full information.

pumpkin smoothies in two pink cups with straws

How to Serve Smoothies to Toddlers

We drink our smoothies in a Squeasy Gear pouch (just remove the lid before handing it over to your toddler otherwise it can be tricky to use), in a small open cup, or in a regular cup with a silicone lid cover and straw.

See what your toddler likes best.

Best Tips for Success

I’d love to hear what you think if you make this recipe so please share a comment below!

This post was first published November 2018.

vegan pumpkin smoothie with cocoa

Chocolate Pumpkin Smoothie

This smoothie makes two toddler-size servings, or a smoothie to share for a parent and toddler. You can freeze any leftovers into a freezer pop!
4.5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Course Smoothies
Calories 239kcal
Servings 2

Ingredients

  • 1 cup milk (dairy or nondairy)
  • 1/3 cup pumpkin puree
  • 1 small banana (sliced and frozen)
  • 1 tablespoon almond butter
  • 1 tablespoon unsweetened cocoa powder
  • 1/8-1/4 teaspoon pumpkin pie spice or cinnamon
  • 1 tablespoon hemp seeds (optional)

Instructions

  • Add the ingredients to the blender and blend until very smooth.
  • Start the blender on low and slowly work up to high and blend on high for 30-60 seconds.
  • Serve cold.

Notes

  • To make this smoothie without banana, you can try adding a 2 tablespoons of avocado and a few ice cubes. Or use half milk and half Greek yogurt to add creaminess.
  • Vegan: Use nondairy milk.
  • Nut-free: Use sunflower seed butter instead of almond butter.
  • To add extra pumpkin flavor, try adding a dash of pumpkin pie spice or cinnamon to the mix.
  • Serve to kids in a small open cup, in a reusable pouch, or in a straw cup.
  • Serve immediately for the best texture, or store in the fridge for 2-4 hours and serve in a reusable pouch. Shake it before serving to make sure it’s not separated.

Nutrition

Calories: 239kcal, Carbohydrates: 26g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 12mg, Sodium: 56mg, Potassium: 554mg, Fiber: 5g, Sugar: 15g, Vitamin A: 6629IU, Vitamin C: 7mg, Calcium: 193mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin0

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. Hi is pumpkin purée essentially steamed diced pumpkin that’s then mashed? In Australia they don’t really sell this stuff anywhere

  2. 4 stars
    Hi, I made this for me and my toddler using almond milk. She liked the chocolate flavor. I used about 1/4 tsp pumpkin pie spice but think I might use a bit more next time. I also added a little maple syrup as I wanted to bring out more of the pumpkin flavor, but it was sweet enough without it. Thanks for sharing.