This creamy, protein-packed Keto Pumpkin Spice Smoothie tastes just like pumpkin pie! Made with real pumpkin puree and perfectly seasoned with pumpkin pie spice, this low-carb smoothie is perfect for a quick breakfast or snack!
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I LOVE smoothies and have been making them since my high school days. And one of my favorite smoothies ever is this keto pumpkin smoothie.
This favorite pumpkin recipe has the classic fall spices and is made with 100% real pumpkin puree. With only 7 net carbs per serving, this is a guilt-free treat you can enjoy anytime.
🧡 Why You'll Love This Keto Pumpkin Smoothie
- This is a super simple recipe perfect for Keto diets.
- No highly processed ingredients or artificial flavors.
- Tastes just like pumpkin pie
- Has a creamy texture
- Comes together in 5 minutes
🥛 Ingredient Notes
You can easily find the ingredients to make this delicious low-carb pumpkin pie smoothie at any grocery store.
- Greek yogurt, plain, full-fat. You can also use coconut milk yogurt instead.
- Almond milk, unsweetened. You can use unsweetened coconut milk or cashew milk instead.
- Pure pumpkin puree. Use pumpkin puree, not pumpkin pie filling - which is different from pumpkin puree. You can also use squash puree. Leftover pumpkin puree can be stored in the fridge for up to one week.
- Cinnamon
- Pumpkin pie spice. I make my own homemade pumpkin pie spice, but feel free to buy it at the grocery store if you like.
- Truvia sweetener. You can use other low-carb sweeteners like Stevia, erythritol, monk fruit sweetener, or your favorite sweetener.
- Ice cubes. Add more ice cubes to make a thicker smoothie.
See the printable recipe card for quantities and a full list of ingredients.
⏲️ How To Make A Keto Pumpkin Pie Smoothie
Step-by-Step Instructions
Step 1: Add Greek yogurt, milk, pumpkin puree, cinnamon, pumpkin pie spice, sweetener, and ice to a blender.
Step 2: Blend the ingredients until smooth. Add more ice cubes to make the smoothie thicker.
Immediately pour the smoothie into a glass. Top with whipped cream made from heavy cream if desired, and a sprinkle of pumpkin pie spice or cinnamon.
Top Tip
Freeze leftover pumpkin puree in an ice cube tray, then transfer to a freezer bag. A standard ice cube tray holds about 2 tablespoons, so you can quickly grab 4 pumpkin ice cubes to make another pumpkin smoothie anytime.
💡 Variations
- MCT oil. Since the keto diet is high in fat, you can add a tablespoon of MCT oil to increase the fat content and keep you feeling full.
- Whipped cream. For an extra treat, top your smoothie with a dollop of whipped cream made from heavy cream or coconut cream.
- Protein powder. You can increase the protein of this smoothie by adding a scoop of your favorite keto-friendly unsweetened protein powder.
- Chia seeds- add one tablespoon for a boost of protein and fiber.
- Hemp hearts - add one tablespoon of hemp hearts for a boost of healthy fats and protein.
- Vegan - dairy yogurt can be replaced with plant-based yogurt to make this vegan.
🌡️ Storage Tips
For best results, enjoy this smoothie immediately.
However, this smoothie can be stored in the refrigerator overnight. Pour it into a glass jar with a lid, and give it a quick shake before you drink it.
💭 Expert Tips
- Add ingredients in the order given.
- Use less sweetener and adjust to taste.
- Blend for 1-2 minutes until smooth.
- Pour the prepared smoothie into a glass jar with a lid for breakfast on the go.
❓Recipe FAQ's
Yes, it is low in carbs.
Between 7-9 g.
Yes, you can easily double or triple the recipe, depending on how many servings you need. Just make sure your blender can handle the increased volume.
🏷️ More Pumpkin Recipes
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If you tried this Keto Pumpkin Protein Shake, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Recipe
Low Carb Keto Pumpkin Pie Smoothie
Equipment
- Blender
Ingredients
- ½ cup Greek yogurt plain, full-fat
- ½ cup almond milk unsweetened
- ½ cup pumpkin puree
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 1-2 teaspoon Truvia sweetener
- 1 cup ice
Instructions
- Place all ingredients in a high-powered blender: Greek yogurt, almond milk, pumpkin puree, ground cinnamon, pumpkin pie spice, Truvia sweetener, and ice.½ cup Greek yogurt, ½ cup almond milk, ½ cup pumpkin puree, ¼ teaspoon ground cinnamon, ¼ teaspoon pumpkin pie spice, 1-2 teaspoon Truvia sweetener, 1 cup ice
- Blend all ingredients until smooth. Pour in a glass and enjoy immediately, or place in an airtight jar and refrigerate for up to 1 day.
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Recipe Notes:
- Add ingredients in the order given.
- Use less sweetener and adjust to taste.
- Blend for 1-2 minutes until smooth.
- Pour the prepared smoothie into a glass jar with a lid for breakfast on the go.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Nanette says
The actual printable recipe does not list almond milk as an ingredient.
I guessed and added about 1/2 cup.
I think I will try using coconut milk next time.
Jeri says
Oh no! I'm so sorry! I have fixed that in the recipe card. You are right, the amount is 1/2 cup. Coconut milk is also a great choice!
Megan Ellam says
This looks delicious! I will have to give it a try.
Jeri says
Let me know how it turns out!
Natalie says
Oh, I love this smoothie. With added yogurt, I bet this tastes like pumpkin cheesecake. Yum! I'm making this tomorrow!
Jeri says
Enjoy, Natalie!
Agnieszka says
I absolutely loved this smoothie! So delicious and perfect for the fall.
Jeri says
I'm so thrilled that you liked it, Agnieszka!
Josey says
Yum!! Perfect fall treat!!