A Guilt-Free Thanksgiving Treat: Paleo Pumpkin Pie Smoothie


I spent the better part of the weekend cooking up a storm, developing healthy fall recipes that you guys are going to L-O-V-E. To start, I want to share this simple paleo, low-sugar pumpkin pie smoothie. Before you try to argue that smoothies after Labor Day are a foodie faux pas, hear me out. And keep in mind fashion rules don’t apply to food. Especially when I’m pretty sure no one follows the whole white pants rule anymore. Do they? Shrugs.



1/2 cup organic pumpkin puree, canned or boxed
1/2 – 1 cup almond milk or coconut milk (light or full fat—totally up to you)*
1 tbsp creamy almond butter, salted
1/2 to 1 tsp maca powder (I use Gaia or Organic Burst brands)
1/2 tsp pumpkin pie spice blend
1 small frozen green banana**
2 tbs Great Lakes grass-fed collagen powder (or substitute a protein powder of your choice)
1/4 tsp freshly grated ginger root
1 tsp vanilla extract
1 cup ice


1 tsp full-fat coconut milk for drizzling (optional)
1 tsp pumpkin seeds for topping (optional)
Dash of cinnamon for topping (NOT optional – wink!)


  1. Combine all ingredients in a high-speed blender until smooth and creamy. If you prefer to make a thicker smoothie, then use less almond or coconut milk and add as needed to achieve desired consistency.
  2. Add toppings as you like and enjoy!

Lisa Bryan

November 20, 2015 at 9:22 am

This sounds delish – a perfect fall smoothie! And I totally agree that smoothies are great any time of year. I enjoyed a breakfast smoothie bowl yesterday…while I had my heater going. 😉 x

Melissa S

November 20, 2015 at 8:37 pm

Sounds yummy but what do the asterisks mean? I’m viewing on an iPad, maybe they were cut off?

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