• Dr. Nancy Bertelmann

Pumpkin Coconut Smoothie

Pumpkin Coconut Smoothie


· 1 Cup Coconut Milk

· ¼ Cup Organic Pumpkin Puree

· 2 teaspoons Pumpkin Pie Spice

· 1 Frozen Banana, sliced

· 1 Cup Ice


1. Add coconut milk, pumpkin puree, pumpkin pie spice, banana slices, and ice to a blender.

2. Blend on “smoothie cycle” or high speed until smooth.


For a low carb, keto version: omit the banana and sweeten with Stevia.

Prep Time: 5 minutes Total Time: 5 minutes

Servings: 2

Enjoy pumpkin spice season without the added sugars with this paleo pumpkin coconut smoothie recipe. With just 5 ingredients – pumpkin puree, coconut milk, pumpkin spice, frozen banana, and ice – making this pumpkin recipe will be a breeze! Serve it as a quick and healthy breakfast, snack, or dessert for Fall.

The pumpkin puree adds the pumpkin flavor and color to this smoothie. Please be sure to use plain pumpkin puree, not pumpkin pie filling, to ensure you’re not getting any added sugars or processed food chemicals.

For the coconut milk, using full-fat canned coconut milk will make you the creamiest, most decadent pumpkin smoothie ever. The refrigerated coconut milk is thinner and usually has added gums. Always be sure to read your labels! You want to get a coconut milk with just coconut and water as the ingredients.

Bananas are easier to cut when they are frozen, so just peel your banana and freeze it whole! Cut your banana into chunks (about the size of an ice cube) just before adding then to the blender.

If you have a high-speed blender, it will make for a rich and creamy consistency like a milkshake. If your blender doesn’t have a smoothie cycle, try blending it on medium for 40-50 seconds to make it extra smooth.

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