This pumpkin smoothie is my seasonal guilty pleasure: creamy, spiced, and just sweet enough to feel like a special treat. I first pulled this combination together on a drizzly October morning when I wanted something that tasted like pumpkin pie but could be sipped on the go. The first sip was a revelation — the pumpkin lends body and earthiness, the white chocolate hazelnut spread brings a luxurious, nutty sweetness, and a touch of Greek yogurt keeps the texture silky while adding a tangy backbone.

I keep the frozen banana optional in the ingredient list because sometimes I want lower carbs and a denser hazelnut-forward sip; other times I want that extra creaminess and natural sweetness. Over the years this version has become a breakfast stand-in, a post-workout indulgence, and a fancy dessert when I want something quick to impress friends. It’s one of those recipes that feels decadent even though it’s built from pantry staples and a few fresh jars in the fridge.

Ingredients

• Pumpkin puree (1 cup): Use canned 100% pumpkin puree (not pumpkin pie filling) for consistent texture and flavor. Libby's is a reliable brand; the puree gives structure, moisture, and true pumpkin flavor.
• Pumpkin pie spice (2 teaspoons): A blend of cinnamon, nutmeg, ginger, and cloves provides instant autumn warmth. Use store-bought or a homemade mix — adjust to taste if you prefer more cinnamon.
• Frozen banana (1 medium, optional): Adds natural sweetness and creaminess. Freeze ripe bananas peeled flat in a zip-top bag for best blending; omit for lower carbs or when you want the hazelnut to shine.
• White chocolate hazelnut spread (1/2 cup): A sweet, nutty spread like white chocolate-hazelnut cream provides depth and indulgence. Brands vary in sweetness and thickness; scoop from room temperature for easier blending.
• Greek yogurt (1/2 cup): Plain full-fat or low-fat Greek yogurt adds creaminess and protein. Full-fat yields the richest texture; nonfat will be tangier and lighter.
• Unsweetened almond milk (1/2 cup): Keeps the drink pourable while minimizing added sugar. Substitute any milk or fortified plant milk if preferred.
• Vanilla extract (1/2 teaspoon): A small amount brightens the flavors and rounds out the sweetness of the hazelnut spread.

Instructions

Prepare your ingredients: Measure out the pumpkin puree, hazelnut spread, and yogurt. If you haven’t frozen a banana ahead of time, use a chilled banana and a few ice cubes to cool the drink. Scrape the vanilla and ensure your spice is fresh — older spice will mute the signature pumpkin aroma (about 2–3 minutes). Layer in the blender: Place the liquid (almond milk and vanilla) in the blender first to help the blades move freely. Add the Greek yogurt, pumpkin puree, pumpkin pie spice, white chocolate hazelnut spread, and the frozen banana last. Layering helps prevent clumping and promotes smooth blending (about 1 minute of assembly). Blend until silky: Start on low and ramp to high, blending for 45–90 seconds until completely smooth. Stop and scrape the sides once if needed. Visual cues: no visible streaks of pumpkin or nut spread and a glossy, velvety surface indicate readiness. Adjust texture and sweetness: If the drink is too thick, add a splash more almond milk (1 tablespoon at a time). If you want it sweeter, blend in a teaspoon of honey or maple syrup, but taste first — the hazelnut spread is already sweet (about 30–60 seconds for adjustments). Serve immediately: Pour into chilled glasses, garnish with a dusting of pumpkin pie spice or chopped toasted hazelnuts if desired, and enjoy right away. Smoothies made with frozen banana are best consumed immediately to preserve the creamy texture.

Storage Tips

Best consumed immediately for texture and flavor. If you must store, keep in an airtight container in the refrigerator for up to 24 hours; expect separation — shake or re-blend briefly before serving. For longer storage, pour into ice cube trays and freeze (up to 2 months). When reconstituting, blend frozen cubes with a splash of almond milk to recover creaminess. Use glass jars with tight lids for minimal flavor transfer and to preserve aroma.

Ingredient Substitutions

For a dairy-free option, replace Greek yogurt with coconut yogurt (full-fat gives similar richness) and ensure your white chocolate hazelnut spread is dairy-free or use a pure hazelnut-cocoa spread. To avoid tree nuts, swap the hazelnut spread for a sunflower seed butter blended with a tablespoon of white chocolate chips melted into the mixture. Use regular milk instead of almond milk if you prefer a creamier mouthfeel. To lower sugar, substitute the hazelnut spread with 2 tablespoons cocoa powder plus 1–2 teaspoons of a lower-calorie sweetener and a touch of butter or coconut oil for mouthfeel.

Serving Suggestions

Serve in chilled glasses or mason jars with a dollop of whipped cream or a spoonful of Greek yogurt on top for an extra-luxe presentation. Garnish with a light dusting of pumpkin pie spice, finely chopped toasted hazelnuts, or a drizzle of melted white chocolate. Pair with warm cinnamon toast or a spiced muffin for a brunch spread. For a dessert course, offer small shooter glasses as a rich after-dinner sip.

Seasonal Adaptations

In autumn, boost warming spices: increase pumpkin pie spice by 1/2 teaspoon and add a pinch of ground cardamom for complexity. For winter holidays, stir in a tablespoon of bourbon or amaretto for an adult version. In summer, use chilled ingredients and add a handful of ice for a cooler texture. For a festive twist, layer the smoothie with espresso or cold brew for a pumpkin-spice mocha drink.

Meal Prep Tips

Portion ingredients into freezer bags (pumpkin puree, spice, and banana) so you can dump and blend quickly. Pre-measure the white chocolate hazelnut spread into single-serve containers to avoid contamination from sticky spoons. When planning breakfasts, prepare smoothie cubes from double batches to re-blend with milk for fast mornings. Use insulated bottles to keep portions cool for commuting or pack chilled in an insulated lunch bag with an ice pack.

Making this drink always sparks cozy conversation in my kitchen — it’s simple enough for a weekday treat and special enough for holiday brunch. Whether you keep it classic or tweak it for dietary needs, it’s a small seasonal luxury that’s easy to make your own. Enjoy experimenting and finding the balance that fits your taste.