As promised, here’s the third pumpkin recipe of the week — Pumpkin Spice mix included. This pumpkin chia smoothie is creamy, lightly spiced, and easy to throw together for an autumnal breakfast or snack.
I recently joined the Downtown Nashville YMCA and I’m still a little awed by it. It’s a very upscale gym — think spacious studios, a range of classes and even a cardio cinema surrounded by ellipticals and treadmills. The location is within walking distance from my office, which removes one big excuse for skipping workouts. I’m particularly excited about the spin classes and the pool; a friend and I plan to use it for triathlon training. Writing that here also helps keep me accountable.
A quick tip before you blend: this smoothie is best when the pumpkin is frozen. Freezing the pumpkin gives the drink a thick, creamy texture without diluting flavor with too much ice. If you don’t have frozen pumpkin, you can add a handful of ice, but expect the flavor to be slightly watered down.
One of the things I love about recipes like this is how simple they are: add everything to the blender and blend until smooth. I added chia seeds at the last minute; they’re optional but add a pleasant texture and extra fiber. I topped my smoothie with candied almonds and pecans for crunch and a touch of sweetness — a nice complement to the pumpkin-spice flavor.
Pumpkin Chia Smoothie
By Brita Britnell
Prep: 5 mins | Cook: 1 min | Total: 6 mins
Ingredients
- ½ can pureed pumpkin, frozen
- 1½ cups vanilla almond milk, plus a little more if needed
- 1 single-serving container vanilla Greek yogurt (~5 oz)
- ½ teaspoon pumpkin spice mix
- 1 heaping tablespoon chia seeds (or more to taste)
- 2–3 single-serving packets of stevia, or 1 tablespoon honey
Instructions
- Combine all ingredients in a blender.
- Blend until creamy and smooth, scraping down the sides as needed.
- If the smoothie is too thick, add a splash more almond milk and blend again.
- Pour into a glass, top if desired, and enjoy.
Tips and Variations
- Freeze the pumpkin: Freezing the pumpkin ahead of time creates the best texture. Spoon leftover pumpkin into an ice cube tray or a small container and freeze for smoothies later.
- Adjust sweetness: Use stevia or honey to taste. If you prefer natural sweetness, add half a banana instead of the sweetener.
- Make it vegan: Swap the vanilla Greek yogurt for a plant-based yogurt (coconut or almond) to keep the smoothie dairy-free.
- Protein boost: Add a scoop of vanilla protein powder or a tablespoon of nut butter for extra staying power.
- Crunchy toppings: Candied almonds and pecans, granola, or toasted oats make an excellent topping for texture contrast.
Storage and Make-Ahead
This smoothie is best enjoyed fresh. If you need to make it ahead, store it in an airtight container in the refrigerator for up to 24 hours; it may separate and need a quick stir or shake before drinking. For a thicker, spoonable version, increase chia seeds and let it sit in the fridge for 30–60 minutes to thicken into a pudding-like consistency.
Serving Suggestions
Serve this pumpkin chia smoothie in a tall glass or jar. Garnish with a sprinkle of pumpkin spice, a drizzle of honey, or chopped candied nuts for an inviting fall presentation. It works well as a quick breakfast, post-workout snack, or afternoon pick-me-up.
The pumpkin spice mix I used was inspired by a fellow food blogger. If you make this recipe, tag @foodwithfeeling or use the hashtag #foodwithfeeling to share how it turned out. Enjoy the warm spice flavors of fall in a quick, nourishing smoothie!