Pumpkin Pie Smoothie with Crumb Topping

Pumpkin Pie Smoothie 🥤 with Crumb Topping — Creamy Vegan Fall Treat🍂 in a Glass

Servings: 2 | Prep Time: 10 minutes | Total Time: 10 minutes

Ingredients

For the Smoothie

• ¾ cup (180 ml.) canned pumpkin purée

• 1 banana, frozen

• ½ cup (120 ml.) unsweetened non-dairy milk

• 2 tbsp. (30 ml.) maple syrup (or 1 tbsp. maple syrup + 1-2 Medjool dates)

• ½ tsp. (1 gram) ground cinnamon

• ¼ tsp. (0.5 gram) ground ginger

• ⅛ tsp. (pinch) ground nutmeg

• ⅛ tsp. (pinch) sea salt

• ½ tsp. (2.5 ml.) vanilla extract

• ½ cup (120 grams) ice, optional for extra chill and texture

For the Crumb Topping

• 1 tbsp. (8 grams) rolled oats

• 1 tbsp. (7 grams) chopped walnuts or pecans

• 1 tsp. (4 grams) maple syrup

• Pinch of cinnamon

• Pumpkin seeds or hemp seeds for garnish (optional)

Directions

1. Add all smoothie ingredients to a blender and blend until smooth and creamy. Adjust sweetness or spices to taste.

2. In a small bowl, mix oats, nuts, maple syrup, and cinnamon to create the crumb topping.

3. Pour the smoothie into a glass or bowl. Sprinkle the crumb topping over the top and garnish with seeds if desired.

4. Serve immediately with a spoon or straw.

Make It Yours

• Add 1 tablespoon almond butter for richness and protein.

• Sprinkle with toasted coconut flakes or cacao nibs.

• Make it a breakfast bowl: blend with ¼ cup (25 g) oats and top with granola.

• Add a scoop of vegan protein powder for post-workout fuel.

Pairs Well With

• Light spinach salad (for contrast if served as a snack)

Storage Tip

• Best enjoyed fresh, but you can refrigerate the smoothie base (without topping) for up to 24 hours.