Use up your leftover canned pumpkin and make this Pumpkin Berry Cashew Butter Smoothie. It blends classic fall flavors into a nutrient-packed breakfast or snack that’s creamy, balanced, and easy to make.
Smoothies All Year Round
There’s a common idea that smoothies belong only in warm weather. In reality, smoothies are a versatile meal or snack any time of year. With the right ingredients you can match seasonal flavors—think cozy pumpkin and warm spices in autumn—and still enjoy the convenience of a blended meal.
This pumpkin berry smoothie is designed for fall but works anytime you want a satisfying, nutrient-dense drink. It uses common pantry and freezer items like canned pumpkin, frozen berries, bananas, nut butter, and milk, so it’s quick to pull together any morning or after a workout.
Use Up Your Canned Pumpkin
One of the best things about this recipe is that it helps you use leftover canned pumpkin from pies, muffins, and other fall recipes. Pumpkin puree smooths into the drink, adding body and a subtle savory note that balances the sweetness from berries and banana.
If you have pumpkin puree open in the fridge, this smoothie is a great way to finish it off without additional baking. The flavor is familiar and comforting without being overly sweet—perfect for people who prefer a more balanced smoothie.
Everything You Need to Know
This recipe is straightforward: combine the ingredients in a high-speed blender and blend until smooth. Below you’ll find ingredient notes, simple substitutions, and tips for adjusting texture and flavor so your smoothie turns out just the way you like it.
If your freezer is stocked with mixed berries or single-variety berries, feel free to use those instead of blueberries. If you prefer a thinner drink, add more unsweetened milk a teaspoon at a time until the desired consistency is reached.
Pumpkin Smoothie Ingredients
Pumpkin Puree: The defining ingredient for this smoothie. Pumpkin adds richness and a subtle savory element that keeps the overall flavor balanced instead of cloyingly sweet. If you don’t have pumpkin, cooked and mashed sweet potato or butternut squash can be used in a pinch.
Frozen Blueberries: Blueberries contribute sweetness, color, and a pleasant tartness that pairs nicely with pumpkin. Any frozen berry or berry blend works well here—raspberries, strawberries, or mixed berries are good alternatives.
Frozen Banana: Bananas create a creamy base and natural sweetness. Keeping bananas frozen helps thicken the smoothie and eliminates the need for ice, which can water down flavor.
Cashew Butter: Adds creaminess, mild sweetness, and some protein and healthy fats. You can substitute almond butter, peanut butter, or another nut or seed butter based on your preference.
Unsweetened Almond Milk: Used as the liquid for a neutral, dairy-free base. Any milk or milk alternative will work—dairy milk, oat milk, or soy milk are easy swaps.
Pumpkin Pie Spice: A small amount of pumpkin pie spice brings warmth and autumnal character. If you don’t have a premade spice blend, a pinch of cinnamon and a tiny bit of ground nutmeg will create a similar profile.
Ground Flax: Flaxseed meal adds fiber and a subtle nutty flavor. Chia seeds or hemp hearts can be used instead if desired.
Healthy Smoothie Recipes
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Pumpkin Smoothie with Cashew Butter
Ingredients
- 2 tablespoons pumpkin puree
- 1 tablespoon cashew butter
- 1 cup frozen blueberries (or other frozen berries)
- 1/2 frozen banana
- 1/2 tablespoon flax seed meal
- 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon + pinch nutmeg)
- 1 cup unsweetened almond milk (or milk of choice)
Instructions
- Place all ingredients in a high-speed blender.
- Blend on high until smooth, stopping once to scrape down the sides if needed.
- If the smoothie is too thick, add additional almond milk 1 teaspoon at a time until you reach your preferred consistency.
- Pour into a glass and serve. Optional toppings: granola, fresh fruit, or a sprinkle of extra spice.
Tips and Variations
- For added protein, add a scoop of your favorite protein powder or an extra tablespoon of nut butter.
- Switch berries to frozen strawberries or raspberries for a different flavor profile.
- To make it vegan and nut-free, use sunflower seed butter and oat milk.
- Prepare a double batch and store in an airtight container in the fridge for up to 24 hours; give it a quick shake or stir before drinking.
Nutrition
Approximate nutrition per serving: Calories: 287 kcal • Protein: 7 g • Fat: 12 g • Fiber: 9 g • Sugar: 23 g
Nutrition values are estimates and should be used as a general guide.
If you try this recipe, tag your photos on social media with the hashtag #fitfoodiefinds to share your version. Enjoy a cozy, flavorful smoothie that turns leftover pumpkin into a quick, healthy meal.