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Dairy Free Pumpkin Spice Smoothie

This Pumpkin Spice Smoothie is the only way to say hello to the best time of the year! It’s officially Pumpkin season.

Most people say the first day of Fall is when Starbucks releases their much anticipated PSL.  To be totally honest with all of you I’m not a big coffee drinker, the minority, I know. The first time I ever tried a Pumpkin Spice Latte was a few months ago when I stopped at Starbucks with a friend. I ordered mine with almond milk and delighted in the massive amounts of sugar. To be totally honest, it was just “okay”.  It might have just been that I really don’t like coffee.

That latte got me thinking, ‘why have I never made a pumpkin smoothie?’ I love all things pumpkin, it only makes sense to have a yummy pumpkin drink with a little less sugar and a little more health benefit. I decided to throw on my favorite leggings, an oversized sweater and boots before I started throwing things in the blender and before I knew it I had a pretty yummy replica. Sans the coffee of course!

Everyone will love this Pumpkin smoothie, because its delicious and its easy to make.

Start off by getting your ingredients together and add them into your Vitamix Blender and blend until smooth. I think its best when served with a sprinkle of cinnamon for an amazing bonus flavor.

These smoothies are perfect to bring to a friend, and watch how they will instantly brighten their day. After all, is it even Fall without Pumpkin?

I hope you enjoy this yummy treat, with or without coffee!

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Dairy Free Pumpkin Spice Smoothie

Print Recipe


  • 2 cups ice cubes
  • 1 cup almond or plant milk of choice
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree
  • 2 tablespoons 100% pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg


  • Add all ingredients to a high powdered blender and blend until smooth, about 30 seconds.
  • Divide the smoothie evenly between two glasses and serve with a sprinkle of sprinkle of nutmeg on top
Servings: 2
Author: Brittany Williams


    1. Pleas don’t sub spices for essential oils. There is no value in this and it can cause internal damage to sensitive linings internally.

  1. I have two questions for you. First, what does the coconut oil do the the flavor/texture? Second, the other option is adding two cups of coffee. Do you sub this for something? That’s a lot of liquid.

    1. Where are you seeing to add coffee? I can’t find that on the recipe, though it could be because I’m on a mobile device. Thanks.

  2. I purchased the meal bundle
    How Can I print all the recipes off?
    I’m not that great with computers and would do better with them printed and in a binder
    Also is there a quick shopping list for ingredients needed for each week of meals

  3. I made this and loved it! Is there a way to make it a hot latte? I see in your comments to make sure the coffee is cooled and it’s made with ice. This time of year I’d love a recipe for hot pumpkin lattes like the ones I’m trying to avoid at Dunkin’ Donuts!

    1. Sure! The agave might taste a little bit better than the honey when substituting. When you using maple syrup or agave as a sweetener you don’t notice it as much in a recipe like this but honey has a very bolt flavor so you will notice more of a honey pumpkin flavor. If you love honey I’d say go for it but if not I’d substitute the maple syrup using agave. 🙂

  4. I really want to try this but I am diabetic. I could substitute for agave like suggested but Im afraid that also might be to much sugar. Any other suggestions?

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