Pumpkin Pie Smoothie


Based on Too Many Pumpkins by Linda White and Toad and Frog All Year by Arnold Lobel

If you haven’t been to your local coffee shop, you may have missed the memo that it’s Pumpkin Spice Season, y’all. This smoothie satisfies your need for fall flavor without the hefty coffee-shop price tag. Plus, since you can make it right at home, there’s no line! 

Compliment this recipe by reading, Too Many Pumpkins by Linda White and if you have young readers at home, help them read Frog and Toad All Year (I Can Read Level 2).

Nutrition Nibble:

This thick and creamy beverage is packed with fruit, vegetables and protein, making it a balanced way to start your day. It’s sweet taste and pumpkin-spice flavor please the littles and gets you in the spirit of the season.

Makes: 4 cups
Contains: None of the common allergens
Diet Type: Gluten Free, Dairy Free

Challenge Level: Piece of Cake
Active Time: 30 minutes
Total Time: 30 minutes


  • 1 frozen banana

  • ⅓ cup pumpkin puree

  • 3 to 5 ounces (up to 150 g) vanilla yogurt

  • 1 tablespoon maple syrup

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon pumpkin pie spice, plus more to sprinkle on top

  • 1 cup cold milk, more if you like your smoothie thin

  • Graham crackers or similar cookie to garnish

Kids Can

  • Peel the banana

  • Measure ingredients

  • Turn the blender off and on with supervision

Watch Out For

  • Butternut squash is hard to cut, leave this to the grown ups
  • Hot skillet


  1. Combine all ingredients in your blender.
  2. Add ice if you want it more like a milkshake, add water or more milk if you like your smoothies thin.
  3. Garnish with extra pumpkin spice blend and serve with graham crackers on the side or crush them and sprinkle on top.

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