Caramel Maple Pumpkin Pie Smoothie

This is like dessert in a cup.  Don’t let the name ‘smoothie’ make you think otherwise.

 I like my smoothies sweet, rich, and thick.

If you’re looking for a way to make something that tastes like drinkable pumpkin pie filling, then this is the hot ticket.

It incorporates what I think are the “good parts” of pumpkin pie: the filling and the whipped topping

MY OTHER RECIPES

Minus the boring part: the pie crust

I find pumpkin pie crusts tend to be so lackluster and bland unless they happen to be made with graham cracker crumbs (or almond flour + lots of agave which is how I make my Pumpkin Pie (no-bake, Vegan, GF) but I digress.

Back to this smoothie…

Note the darker part near the top of the smoothie underneath the Cool Whip, that’s caramel sauce.  Crazy good.

For those who don’t like pumpkin pie, then make this smoothie instead.  Rum optional but encouraged on that one.  You could probably put rum in today’s smoothie, too.  Hmmm.

For the pumpkin lovers and hoarders, this smoothie is for you.

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Caramel Maple Pumpkin Pie Smoothie

1/2 c pumpkin puree (ideally freeze 1/2 c pumpkin puree either in a container or if you want to get fancy in an ice cube tray, but previously frozen pumpkin puree is encouraged)

1 medium banana (previously frozen, in 1-2 inch chunks)

1 to 2 tbsp maple syrup, or to taste (optional)

1 to 2 tbsp, caramel sauce, or to taste (optional, and you can add it to the mixture or drizzle over the top of the finished smoothie)

1 to 2 tbsp brown sugar, or to taste (optional)

1/8 tsp pinch pumpkin pie spice

1/8 tsp cinnamon (to taste, optional)

pinch of other seasonings such as nutmeg, ginger, allspice, cloves, etc. (to taste, optional)

1/8 tsp vanilla extract (to taste, optional)

splash of milk, cream, nut milk, water (optional and only use as needed if you need something to help get the blending process going if your mixture is too thick otherwise)

Directions: Combine all ingredients into a Vita-Mix or blender of your choice and blend.  Serve immediately.   Optional: Garnish with Cool Whip, caramel sauce, and a sprinkle of pumpkin pie spice or cinnamon; add a handful of granola to the top, or drizzle the top with nut butter like almond, sunflower seed butter, or peanut butter.

Notes:

I didn’t use all of the sweeteners but am providing options/suggestions, i.e. maple, caramel sauce, brown sugar, and Cool Whip.  Do as your taste palate dictates.

You will notice lots of “to taste, optional” in this recipe because all spices, seasonings, and amounts are to taste and pumpkin pie and the spices and sweetness levels associated with it vary widely.  Do as your taste palate and preferences dictate.  I am sharing the recipe based on what I did and liked.

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This smoothie will keep you full for a good, long while

And you can convince yourself this is “healthy” because it has the name ‘smoothie’ in the recipe title.

All kidding aside, if you hold or reduce the sweeteners, the caramel sauce, and the whipped topping (below), it’s actually pretty healthy.  Pumpkin puree and bananas are a healthy starting place.  It’s what you do with them next.  Ahem.

It’s everything else you pile on that takes things into dessert-like territory, which I happen to enjoy.

And if you’d prefer a hot dessert a hot pumpkin beverage, try a homemade Pumpkin Spice Latte (vegan, GF)

Want to eat your pumpkin dessert rather than drink it?

I gotcha.

Try Pumpkin Peanut Butter Oatmeal Bars (vegan, GF)

Clearly, I’ve jumped on the pumpkin bandwagon in all forms this year.  I even have a Pumpkin Board on Pinterest.

Christmas baking season better hurry up and come so I can phase out pumpkin and phase in peppermint.

Questions:

1. Do you like pumpkin pie/pumpkin?  Caramel Sauce?  Cool Whip?

Yeppers.  I like them all.

I didn’t used to be the biggest pumpkin lover but these Pumpkin Peanut Butter Oat Bars (Vegan, GF) were the nail in the coffin that sealed the pumpkin’ lovin’ for me.

Those, or the homemade Pumpkin Spice Latte (Vegan, GF), did the trick.

And caramel, hello.  Love it. Caramel Apple Bars

or Homemade Dark Rum Caramel SauceGet drunk and get your sweet tooth handled all in one

And Cool Whip.  Oh, I love you so.  I actually have a recipe up my sleeve with it to be posted soon.

2. Are you sick of pumpkin yet?

Sorry if you are or were never that big of a fan to begin with.

It is everywhere, that’s for sure.  But hey, it’s only 6 weeks or so of the year and then peppermint starts.  <– Ready for that?

Thanks for the Not Nuts! Giveaway entries

62 comments on “Caramel Maple Pumpkin Pie Smoothie”

  1. I have been obsessed with making pumpkin smoothies in the morning. Actually I am obsessed with anything pumpkin right now, this morning I made some homemade pumpkin spice granola. The house smelled amazing! Every fall, I buy as many pie pumpkins as I can, to bake, puree and freeze so I can have fresh pumpkin puree (instead of canned) all winter long.

  2. I’m running out to the store right now to grab pumpkin puree!

  3. Yum on all counts! I’m excited to try this. I may have skipped a holiday, because I’ve already entered Peppermint territory. Tried my hand last night at some homemade peppermint patties and I’ve had “Silver Bells” playing in my head ever since…

  4. I like pumpkin, but not in the huge way that most people do. Although I do love pumpkin recipes because it gets me all excited for the holidays!

  5. I was fisrt dissapointed to see the smoothies because I was hopping to find something comforting since it has been raining in here for the last 3 days, so then I rolled down and I was excited to see the pumpkin latte recipe and the peanut butter bars! I can’t wait to make them, seat on my couch, watch a movie and enjoy my hot latte and a bar :) thanks for the recipes!

  6. Sigh.

    I see pumpkin all over blogland and it just makes me so happy. Pumpkin is one of the very best parts about autumn. Can’t wait to test this out! :D

  7. Oh wow, caramel sauce. You really shouldn’t have put that idea in my head :)

  8. Haha – only a few weeks and “then the peppermint starts”. Lol!

    I’m going to be making a healthy pumpkin pie soon. It’s my mission to make it as tasty as possible. Our Canadian Thanksgiving was last week but I was too busy, so I figure I’ll just make it and eat it as a tribute to my US friends – why not, right?? :) :)

  9. I love how customizable this is, and that it’s made of pumpkin. I can’t wait to make one. Maybe I’ll throw in some spinach for “health”? And I love that you have a glass straw. I use mine for all my smoothies!

  10. I keep THINKING I’m over pumpkin, but somehow it always ends up in my shopping cart :)
    But I also can’t wait for peppermint!! I’ve already started to put it in my smoothies and it’s making me crave candy canes and the holiday season… and Starbucks peppermint mochas!

  11. Hi Averie, I just recently come across your blog and I love it! Your recipes are awesome and so creative not to mention the photography, I could browse on your site forever…I already found so many things I want to try. This smoothie looks amazing and I’m going to have to try that too along with your Pumpkin Spice Latte, I love fall! Thanks for the great ideas!

  12. Thanks so much for your kind words on my blog! Your blog is also lovely and I’ve been stalking it for the last half hour :)

  13. I love my smoothie thick too, i love when I can feel it going down my throat. Happy fall is here, with all the pumpkins around, I think I might get meself one spicy pumpkin smoothie

  14. How delish! Hope you will consider submitting this to Healthy Aperture. Our fans would love this.

  15. Fall might be long gone for now, but I’m craving pumpkin anyway. I can’t wait to try this.

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  18. Okay, so this comment is like a year after your post, but what the heck. “Caramel Maple Pumpkin” reached out and grabbed me by the throat – bigtime maple junkie here, and I’m tired of the same-old-same-old smoothies. (I’m on a low-fat pureed diet, dr’s orders.) I make pumpkin pie about once a week all winter long, but I haven’t wasted the calories/fat on piecrust in at least a decade and probably quite a lot more. Much better uses for piecrust elsewhere! I just pour the filling mixture (not that canned “pumpkin pie filling” stuff) in a heavy, round Pyrex or ceramic casserole dish, chuck it in the oven and bake ‘er up. Serve in a bowl with a spoon. Or a handful of graham crackers for scooping! More often than not this stuff is BREAKFAST, not dessert, especially if I decide to get all virtuous and top it with maple-spiked Greek yogurt instead of whipped cream. Now I just have to wait for the dadratted pumpkin puree to freeze to make a luscious smoothie for this perfect blue-skied, breezy, just-getting-chilly September day…

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