Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Pumpkin Pie Breakfast Smoothie

Tuesday, August 20, 2019
Total time
5 minutes

A quick and delicious vegan breakfast smoothie recipe using frozen bananas and pumpkin, perfect for the fall season.

or2 medium units (7" to 7-7/8" long) of bananas, raw (236 g)
or1 cup of pumpkin, canned, without salt (245 g)
or1.5 cups of beverages, almond milk, unsweetened, shelf stable (393 g)
or1 tbsp of syrups, maple (20 g)
or1 tsp of vanilla extract (4 g)
or1 tsp of spices, cinnamon, ground (3 g)
or1/2 tsp of spices, ginger, ground (1 g)
or1/4 tsp of spices, nutmeg, ground (1 g)
Add all ingredients to a blender and blend until smooth. Bananas should be frozen, but if using raw temperature bananas, add ice before blending.
Nutritional information
Per 100 gPer portion (451 g)% DRI
Energy48 kcal214 kcal11 %
Fat1 g3 g4 %
Fatty acids, total saturated0 g1 g3 %
Cholesterol0 mg0 mg0 %
Sodium33 mg150 mg6 %
Carbohydrate11 g48 g16 %
Sugars6 g26 gremove
Fiber2 g8 g31 %
Protein1 g4 gremove