Two glasses filled with Pumpkin Butter Smoothie and topped with a drizzle of honey and candied pecans.

Pumpkin Butter Smoothie

Make a Pumpkin Butter Smoothie with pumpkin butter, Greek yogurt, a frozen banana and honey for an autumn-inspired smoothie that tastes like pumpkin pie in a cup!

Two glasses filled with Pumpkin Butter Smoothie and topped with a drizzle of honey and candied pecans.
Pumpkin Butter Smoothie
Two glasses filled with Pumpkin Butter Smoothie and topped with a drizzle of honey and candied pecans.

Make a Pumpkin Butter Smoothie with pumpkin butter, Greek yogurt, a frozen banana and honey for an autumn-inspired smoothie that tastes like pumpkin pie in a cup!

Two glasses filled with Pumpkin Butter Smoothie and topped with a drizzle of honey and candied pecans.

I looked at the forecast this morning.

90 degrees! In October!

Where is fall? My jeans want to know. My boots are tapping on their boxes, begging to come out. Even my jackets are looking a little forlorn, sagging at the shoulders on the hangers.

It looks like we have another warm spell upon us in my part of the world, but that doesn’t mean we can’t enjoy autumn inspired flavors. Just when I thought I’ve figured out every possible way to enjoy pumpkin butter, I found one more. And it’s perfect for a day like today.

An open jar of pumpkin butter with a wooden spoon nearby.

How to Make Pumpkin Butter Smoothies

Pumpkin Butter Smoothies! Yes, that’s right – blend pumpkin butter into a cool and creamy and very autumny (That is a word, right? Well, it should be.) smoothie. I did add sprouted pumpkin seeds for extra protein, so that makes it a little more healthy, right? The truth is, it tastes more like dessert. With a base of Greek yogurt, frozen banana, almond or soy milk, and drizzled with honey and sprinkled with crushed candied pecans, it’s like pumpkin pie in a cup.

Two glasses filled with Pumpkin Butter Smoothie and topped with a drizzle of honey and candied pecans.

More Pumpkin Recipes

Chocolate Pumpkin Whoopie Pies
Cinnamon Chip and Walnut Pumpkin Muffins
Cassava Pumpkin Pie with Graham Cracker Crust
Pumpkin Spice Buttermilk Bundt Cake
Pumpkin Sage Polenta

Eat Seasonal

Join my friends and I who embrace eating seasonally! The autumn flavors are in full force – thank you, October! Just look at all this #eatseasonal inspiration:

A collage of food images for #EatSeasonal October 2014.

Get the delicious recipes:

Beet Braised Lentils with Thyme and Apples by Simple Bites

Butternut Squash Mac & Cheese Sliders with Gorgonzola & Arugula by Climbing Grier Mountain

Kale and Ricotta Stuffed Shells with Butternut Squash Sauce by Completely Delicious

Warm Spinach Salad with Mushroom-Bacon Vinaigrette by Mountain Mama Cooks

Apple Bread with Brown Butter Glaze by Two Peas and Their Pod

Mini Chicken Pot Pies by My Name is Yeh

Fall Frisee Salad by Cafe Johnsonia

Microwave Apple Cinnamon Oatmeal by Project Domestication

Fried Green Tomatoes Grilled Cheese Sandwich by Foodie Crush

Carrot and Date Bran Muffins by Vintage Mixer

Check out the October produce guide on The Vintage Mixer. Thank you so much, Becky, for organizing such a delicious round up of recipes!

Pumpkin Butter Smoothie

Pumpkin butter adds a taste of fall into this delicious smoothie!
Course Beverages, Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Servings 2 smoothies
Calories 241kcal

Ingredients

  • 6 oz nonfat Greek yogurt
  • 1/2 cup vanilla soy or almond milk
  • 1/3 cup pumpkin butter
  • 1/2 frozen banana
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon honey divided
  • candied pecans for serving

Instructions

  • Place the Greek yogurt, soy/almond milk, pumpkin butter, frozen banana, pumpkin seeds and 1/2 tablespoon honey into a blender. Blend until smooth and creamy. Pour into glasses, and garnish with remaining honey and crushed candied pecans. Enjoy immediately.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 345mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2480IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 1mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Marlene

    Made this for lunch with regular milk, didn’t add honey as the pumpkin butter I had was very sweet. I also added a splash of coffee i had leftover from breakfast–yum!

    Reply
  2. Becky

    I’ve been loving making smoothies with frozen bananas!  It hits the spot for my milk shake cravings!

    Reply
  3. Julie | This Gal Cooks

    Ah, I hear ya on the hot weather. It is quite warm here in south Florida. I’m craving cooler weather and hope it makes its way here soon.

    Pumpkin butter is one of the best things ever so I know these smoothies have to be out of this world amazing!

    Reply
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