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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      7-Day Vegan Challenge eBook

      December 28, 2020

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      Vegan Pumpkin Pie Smoothie Bowl

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      Baked Potato Gnocchi

      September 26, 2020

      Lunch & Dinner

      One-Pot Creamy Vegan Taco Pasta

      August 31, 2020

      Lunch & Dinner

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Lunch & Dinner

      Tomato Ricotta Galette

      July 20, 2020

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Make Your Own…

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Make Your Own…

      Vegan Marshmallows

      June 29, 2020

      Make Your Own…

      Mini Everything Bagels

      June 15, 2020

      Make Your Own…

      Homemade Vegan Ricotta Cheese

      June 11, 2020

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

      August 17, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

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      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

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      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Side Dishes

      Maple Sriracha Cauliflower

      July 14, 2020

      Side Dishes

      Ginger Dill Spring Peas

      April 9, 2020

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      Creamy Dirty Mashed Potatoes

      March 29, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Cornbread Stuffing

      November 23, 2019

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      Beet Hummus Hash Brown Toast

      January 7, 2021

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      Candied Amaretto Trail Mix

      December 21, 2020

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      Slow Cooker Broccoli “Cheese” Soup

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      Slow Cooker Lasagna Soup

      September 12, 2018

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      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

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[slide-anything id="6097"]
Breakfast

Vegan Pumpkin Pie Smoothie Bowl

by Gina Fontana October 12, 2020
written by Gina Fontana October 12, 2020
Jump to Recipe

A creamy, dairy-free pumpkin smoothie topped with gluten-free chocolate chip cookie dough bites, raw pumpkin seeds, pecans, chocolate covered chia seeds, coconut cream, and maple syrup for a naturally sweetened fall-inspired breakfast that tastes just like pumpkin pie!

a pumpkin pie smoothie in a bowl topped with cookie dough balls, pumpkin seeds, pecans, chocolate covered chia seeds drizzled with maple syrup

The weather can’t seem to make up its mind here in Columbus, Ohio. It’s chilly, then a couple of days later it’s back up into the high 80’s, and not that I’m complaining at all, but it’s kinda giving my body mixed signals, ya know what I mean? Like, I’m still craving all the fall flavors, but I’m over here sweating so combining the heat factor with the fall flavor I came up with the perfect, delicious solution. Say hello to this Vegan Pumpkin Pie Smoothie Bowl!

a close up of a pumpkin pie smoothie in a bowl topped with cookie dough balls, pumpkin seeds, pecans, chocolate covered chia seeds drizzled with maple syrup

This easy breakfast recipe is filled with nutritious goodies that still gives you all the fall feels and requires no stove, no oven. Just you, your freezer, and your blender. You simply freeze a banana and some pumpkin puree overnight, then the next morning you blend and top with raw cookie dough balls that serve as the “pie crust”, raw pumpkin seeds, pecans, chocolate covered chia seeds and coconut cream- because what’s pumpkin pie without the “whipped cream”?!

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an action shot of a pumpkin pie smoothie in a bowl topped with cookie dough balls, pumpkin seeds, pecans, chocolate covered chia seeds being drizzled with maple syrup

And don’t forget to drizzle with maple syrup! This breakfast bowl tastes like a healthy, deconstructed pumpkin pie in smoothie form! You can also make the cookie dough bites the night before as well so that you’re ready to go in the morning! Note: they make a great snack/dessert so be sure to save some for your Vegan Pumpkin Pie Smoothie in the morning 😉

an extreme closeup of a pumpkin pie smoothie in a bowl topped with cookie dough balls, pumpkin seeds, pecans, chocolate covered chia seeds drizzled with maple syrup

I recommend freezing some of the pumpkin puree the night before because it helps to create that frozen, almost ice cream-like texture, but if you forget you can still just add the pumpkin puree straight from the can. I always keep frozen bananas in the freezer too. My hubby has a smoothie every morning, so we keep them stocked. Not a bad idea if you’re also a smoothie lover. So there we have it! An easy, nutritious, delicious, dessert-for-breakfast type recipe.

Check out these other smoothie bowl recipes too!
Cookie Monster Smoothie Bowl
Strawberry Banana Sundae Smoothie Bowls

Don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles if you make this Vegan Pumpkin Pie Smoothie Bowl!

Continue to Content
a pumpkin pie smoothie in a bowl topped with cookie dough balls, pumpkin seeds, pecans, chocolate covered chia seeds drizzled with maple syrup

Vegan Pumpkin Pie Smoothie Bowl

Yield: 1-2 people
Prep Time: 20 minutes
Total Time: 20 minutes

A creamy, dairy-free pumpkin smoothie topped with gluten-free chocolate chip cookie dough bites, raw pumpkin seeds, pecans, chocolate covered chia seeds, coconut cream, and maple syrup for a naturally sweetened fall-inspired breakfast that tastes just like pumpkin pie!

Ingredients

Smoothie

  • 1 frozen banana
  • 1/2 avocado
  • 1/2 cup frozen pumpkin purée
  • 1/3 cup non-frozen pumpkin purée
  • 3/4 cup plant milk (I used oat)
  • 1/4 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3 tablespoons maple syrup

Toppings

  • Chocolate chip cookie dough bites (below)
  • Coconut cream
  • Chocolate covered chia seeds
  • Cinnamon
  • chopped pecans
  • raw pumpkin seeds
  • maple syrup for drizzling

Chocolate Chip Cookie Dough Bites

  • 1.5 cups quick oats, flour
  • 1/4 cup peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup maple/agave syrup
  • 1/4 cup gluten-free, dairy-free mini chocolate chips

Instructions

    NOTE: MAKE SURE TO FREEZE A BANANA AND 1/2 CUP PUMPKIN PUREE (in an ice cube tray) THE NIGHT BEFORE!

    1. First, make the cookie dough. Place all the cookie dough ingredients in a medium bowl and stir together until a dough forms. Roll into small balls and store in an airtight container in the fridge.
      *You can make this the night before to save time in the morning.
    2. To make the smoothie, add all the smoothie ingredients to your blender and blend until smooth.
    3. Spoon the smoothie into a bowl top with coconut cream, cookie dough balls, chocolate covered chia seeds (optional), raw pumpkin seeds, pecans, cinnamon, and maple syrup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Semi-sweet Chocolate Mini Chips
    Semi-sweet Chocolate Mini Chips
  • Organic Dark Chocolate-Covered Chia Seeds
    Organic Dark Chocolate-Covered Chia Seeds
  • Organic Raw Pumpkin Seeds
    Organic Raw Pumpkin Seeds

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Breakfast
vegan pumpkin pie smoothie bowl

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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