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Easy Keto Pumpkin Pie Smoothie Recipe

This creamy Keto Pumpkin Pie Smoothie is bursting with cozy fall flavors and fits perfectly into the keto diet. Made with real pumpkin, warm spices, and simple low-carb ingredients, it’s the perfect quick breakfast, snack, or dessert. Ready in just 5 minutes and completely sugar-free.

Ingredients

Scale
  • ½ cup 100% pumpkin puree (unsweetened)
  • 1 cup unsweetened almond milk (or unsweetened coconut milk)
  • 2 tablespoons heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 12 tablespoons erythritol or monk fruit sweetener (to taste)
  • ½ cup ice cubes
  • Optional: Pinch of salt for enhanced flavor

Instructions

  1. Add almond milk to the blender first, followed by pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, sweetener, and ice cubes.
  2. Blend on low for 10 seconds to mix, then blend on high for 30-45 seconds until smooth and creamy.
  3. Taste and adjust sweetness or spice as needed.
  4. Pour into a chilled glass, top with whipped cream and a sprinkle of pumpkin spice if desired.
  5. Serve immediately and enjoy!

Notes

  • For a thicker smoothie, add more ice or a tablespoon of heavy cream.
  • To make it dairy-free, swap heavy cream for canned coconut cream.
  • Add a scoop of low-carb vanilla protein powder to make it a filling post-workout snack.
  • Always use unsweetened pumpkin puree, not pumpkin pie filling.

Nutrition