Pumpkin Smoothie Bowl with Granola & Pumpkin Seeds

This pumpkin smoothie bowl is like fall in a bowl, and it’s so good.

It’s thick, creamy, a little spiced, a little sweet, and loaded with texture.

I’ve made this on cool mornings when I want something cozy but still fresh and filling.

You’ll blend up creamy pumpkin, banana, and yogurt, then top it with crunchy granola, pumpkin seeds, and whatever else your heart wants.

It’s quick too—just blend, pour, and top. You’ll love how satisfying it is.

Why I Love This Recipe

This recipe is my go-to when I want something that feels cozy but doesn’t weigh me down. I started making this when I had leftover canned pumpkin and needed a quick breakfast. It turned into a favorite.

• It’s full of warm fall flavor
• Ready in under 10 minutes
• Thick and creamy like soft-serve
• Packed with fiber and protein
• Easy to customize with your favorite toppings

Makes: 2 servingsTotal Time: 8 minutes

What You’ll Need

• 1 cup canned pumpkin puree (unsweetened)
• 1 frozen banana
• ½ cup plain Greek yogurt
• ½ cup unsweetened almond milk
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• ¼ cup granola (for topping)
• 1 tablespoon pumpkin seeds (pepitas)
• Optional: banana slices, almond butter, chia seeds, extra cinnamon

Pro Tips

• Use a ripe banana before freezing—it adds natural sweetness.
• Don’t skip the pumpkin pie spice. It gives that warm, spiced flavor.
• To get a super thick smoothie bowl, use frozen banana and don’t over-blend.
• Use a high-speed blender to get the creamiest texture.
• Chill your bowl for 5 minutes in the fridge before pouring in the smoothie—it helps keep it thick.

Tools You’ll Need

• High-speed blender
• Measuring cups and spoons
• Spatula
• Small bowls for toppings
• Round serving bowls

Substitutions & Variations

• Use oat or dairy milk instead of almond milk
• Sub honey or agave for maple syrup
• Use vanilla yogurt instead of plain for extra flavor
• Add a scoop of protein powder to boost protein
• Try chopped nuts, coconut flakes, or cacao nibs as extra toppings

Make Ahead Tips

You can blend the smoothie base the night before and store it in an airtight container in the fridge. Just stir before serving and add your toppings fresh in the morning.

How to Make a Pumpkin Smoothie Bowl

Step 1: Add pumpkin, banana, yogurt, and almond milk to blender

Add 1 cup canned pumpkin puree, 1 frozen banana, ½ cup plain Greek yogurt, and ½ cup unsweetened almond milk to your blender.

Step 2: Add sweetener and spices

Add 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon pumpkin pie spice, and ½ teaspoon vanilla extract to the blender.

Step 3: Blend until smooth and creamy

Blend on high for 30–45 seconds, stopping to scrape down the sides with a spatula if needed, until smooth and thick.

Step 4: Pour smoothie into bowls

Use a spatula to pour the blended smoothie evenly into two round serving bowls.

Step 5: Add toppings

Top each bowl with granola (¼ cup total), 1 tablespoon pumpkin seeds, and any extras like banana slices, almond butter, or chia seeds.

Leftovers & Storage

Store any leftover smoothie base (without toppings) in the fridge for up to 24 hours. It may thicken—just stir in a splash of milk before serving. Add fresh toppings right before eating.

Why This Recipe Works (Quick Science)

Pumpkin is full of fiber, which helps thicken the smoothie. Frozen banana adds creaminess without needing ice. The Greek yogurt gives protein and a little tang, while the spices bring that warm fall flavor. Blending them together makes everything smooth and satisfying—like eating soft-serve but better for you.

Common Mistakes

• Using fresh banana – the smoothie won’t be thick enough
• Adding ice – waters it down and changes the texture
• Using sweetened pumpkin – throws off the flavor balance
• Over-blending – can make it runny instead of spoonable
• Skipping toppings – you’ll miss the texture contrast

What to Serve With

• A hot cup of chai or coffee
• A slice of toasted whole grain bread with almond butter
• A boiled egg for extra protein
• Apple slices with cinnamon on the side

FAQ

Can I make this without banana?
Yes! Try using ½ cup frozen mango or ½ an avocado for a similar creamy texture.

Is canned pumpkin the same as pumpkin pie filling?
Nope. Pumpkin pie filling has sugar and spices added. Use plain canned pumpkin.

Can I use a food processor instead of a blender?
It might work, but a blender gives you that extra-smooth texture.

Is this good for meal prep?
You can prep the smoothie base ahead, but toppings should be added fresh so they stay crunchy.

Final Thoughts

This pumpkin smoothie bowl is creamy, cozy, and totally satisfying. It’s a great way to use up that canned pumpkin and start your day off with something delicious. Try it once, and I promise it’ll go into your weekly rotation. If you give it a try, leave a comment and tell me how you topped yours—I love hearing what combos people come up with!