Layered Green Pumpkin Pie Smoothie

Green Pumpkin Pie Smoothie


Green Pumpkin Pie Smoothies are my favorite smoothie, no question. I love all the spices, they aren’t too sweet, and I have green and orange vegetables checked off the list first thing in the morning.

I’ve been having to hold off posting this recipe for months now. I drink them all year. I make pumpkin recipes all year. You would too, if you lived where pumpkins are in season year round.

Layered Pumpkin Pie Smoothie

The pumpkins we buy here in Malaysia look nothing like a carving pumpkin or even a cute little sugar pumpkin. They are dark green with bits of orange, bumpy, and look like they’ve been stepped on they’re so flat. But they taste delicious! It’s one of the produce items I know I will always be able to get at the store here, and because it’s local, it’s very inexpensive, too.

I am not sure how pumpkin makes it’s way into so little local cuisine here. Many restaurants serve pumpkin soup, and I’m no expert on local Malaysian food, but I can’t think of any dishes besides soup that use the vegetable.

But I can name about 20 different ways we prepare pumpkin throughout the fall in the West!

Pumpkin Pie Smoothie

The first year I lived here, a few weeks before Thanksgiving, I decided I needed to make a pumpkin pie. There had been cans of Libby’s pumpkin at the grocery store before, so I thought it would be easy to pick it up. Wrong! Apparently, that sells out to all the expats during the “fall” season.

I ended up making my own pumpkin puree, and it was amazing. And good thing. The next year, when I knew Thanksgiving required enough cooking already, I decided to get a jump start on the pumpkin-buying, and started looking for cans as soon as I returned after my summer break- in August. Can’t buy it. Already sold out. And this is a yearly thing. It’s just very difficult to get your hands on during the season Western people want to cook with it!

So, I’ve narrowed down the pumpkin puree making process, and it’s actually rather easy. I take a large pumpkin, cut it in half, scoop out the insides, and place it flesh down in a baking dish. Add a splash of water to keep it from drying out, cover it tightly in tin foil, and bake at 400º f for 45-60 minutes, until the pumpkin is easily pieced with a fork. Then I just leave it wrapped up in the baking dish until it’s almost cool, scoop it out into my food processor bowl, and process for 2-3 minutes until it’s really smooth.

And all my pumpkin recipe creation fantasies can come true.

Yields 1

Layered Green Pumpkin Pie Smoothie

This smoothie is a delicious way to get orange and green veggies in before you leave the house in the morning! It's mine and my toddler's favorite breakfast. I add whey protein to mine, and to his, a few teaspoons of coconut oil to up the healthy fats.

5 minPrep Time

5 minTotal Time

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  • 1/3 cup pumpkin puree
  • 1/4 cup coconut milk (canned)
  • 1/4 cup water or almond milk
  • 1 frozen banana (peeled and cut into chunks)
  • 2 cups spinach
  • 4 ice cubes
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • dash of fresh grated nutmeg
  • 5 grams of whey protein powder


  1. Add yogurt, coconut milk, and almond milk or water to a blender. Then add spinach, ice, and frozen banana. I layer the ingredients liquids first, then spinach, then frozen pieces on top of the spinach to weigh it down, and this is the way it blends the easiest.
  2. Add spices and optional protein powder, and blend until the mixture is very smooth and the spinach is entirely broken up in the mixture.
  3. Serve with whipped cream or coconut whipped cream for a special treat.


I generally double this recipe and find that my blender does better with the larger amount, and my son and I share it. **To make a layered smoothie, keep the spinach out of the mixture. After blending, pour half of the smoothie into a cup, and then add the spinach to the half left in the blender and blend until very smooth.

Pumpkin Pie SmoothieOther Pumpkin Pie Smoothie Recipes:

This post is originally from October of 2014. This recipe is popular, so it was retested and photographed so show how we are still enjoying this smoothie.



  1. says

    I LOVE Pumpkins. I guess growing up in the South “west” (Texas) pumpkins were plentiful and I just developed a real love of the pumpkin. Just found your site and can’t wait to try the Pumpkin Smoothly. It is Pumpkin Season now in Georgia and I am in heaven!


    • says

      Thanks for letting me know, Anita! Pumpkins weren’t such a big deal, except for pumpkin pie, in Oregon. I am living in Asia, and pumpkin is so popular, and is an all year local crop, so it’s very cheap. Pumpkin soup, roast pumpkin.. but my favorite way to use it is in this smoothie! I just had a baby, and I’ve been making this smoothie every morning for a good does of veggies, protein, and healthy fats. Need to keep myself hydrated and lots of nutrients going in!


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