5-Minute Pumpkin Pie Protein Smoothie with Almond Butter and Hemp Hearts
A thick, creamy pumpkin protein smoothie with pumpkin purée, frozen banana, soy milk, almond butter and warm pie spices. Blended and ready in five minutes.
- Prep
- 5 min
- Serves
- 1
5-Minute Pumpkin Pie Protein Smoothie with Almond Butter and Hemp Hearts is a vegan breakfast recipe made with unsweetened soy milk, canned pumpkin purée (not pumpkin pie filling), ripe banana. It takes 5 minutes of hands-on time, serves 1, and each serving has 521 calories, 30 g of protein and 11 g of fiber.
Frozen banana and a generous half cup of pumpkin purée make this smoothie thick enough to taste like pie filling, while soy milk, plant protein powder, almond butter and hemp hearts all add protein. A pinch of salt and a little vanilla round out the cinnamon, ginger and nutmeg so the pumpkin doesn't taste flat or vegetal. Liquid goes into the blender first, which keeps the powder from clumping under the blades.
A seasonal flavor profile + protein source (pumpkin purée and pumpkin pie spices with plant protein powder, soy milk and almond butter, instead of apple pie flavor built on silken tofu and oats) take on our High Protein Apple Pie Smoothie with Silken Tofu and Oats.
Ingredients
- 1 cup243 gunsweetened soy milk, cold
- ½ cup123 gcanned pumpkin purée (not pumpkin pie filling)
- 1 medium118 gripe banana, peeled, sliced and frozen
- ¼ cup32 gvanilla vegan protein powder (about 1 scoop)
- 1 tbsp16 galmond butter
- 1 tbsp10 ghemp hearts
- ½ tsp1.3 gground cinnamon
- ¼ tsp0.5 gground ginger
- ⅛ tsp0.3 gground nutmeg
- ½ tsp2.1 gvanilla extract
- 1 pinch0.4 gfine salt
- ½ cup110 gice cubes (about 4)
- 1 tsp6.7 gmaple syrup, to taste, Only needed if your protein powder is unsweetened or your banana isn't very ripe. (optional)
Topping
- 1 tsp3.3 ghemp hearts, for sprinkling (optional)
- 1 pinch0.3 gground cinnamon, for dusting (optional)
Kit: blender
Tips
- Freeze the banana in slices, not whole, so it blends quickly and doesn't strain the motor. Keep a bag of slices in the freezer for up to 3 months.
- Check the can: plain pumpkin purée has one ingredient. Pumpkin pie filling is already sweetened and spiced and will throw off the balance.
- Freeze leftover pumpkin purée in an ice cube tray (about 2 tablespoons per cube). Four cubes equal the half cup here, and you can skip the ice.
- Protein powders vary a lot in sweetness and thickness. Pea-based blends thicken more than soy or rice, so add extra soy milk a tablespoon at a time if needed.
Swap ideas
- Use 3/4 teaspoon pumpkin pie spice in place of the cinnamon, ginger and nutmeg
- Same warm flavor with one jar, usually with a hint of clove and allspice.
- Swap the almond butter for peanut butter or sunflower seed butter
- Peanut butter tastes more assertive and slightly masks the pumpkin; sunflower seed butter keeps it nut-free with a mild, earthy flavor.
- Replace the frozen banana with 2 pitted soft dates plus frozen pumpkin purée cubes
- Banana-free with a deeper caramel sweetness; slightly less creamy, so blend a little longer.
- Use chilled brewed coffee for half of the soy milk
- Turns it into a pumpkin spice latte-style smoothie that is a little thinner, with less protein from the milk.
The numbers
Nutrition per serving
521kcal per serving
Everything else · 1 serving per recipe
- Saturated fat
- 2.7 g 14%
- Sugars
- 28.5 g
- Sodium
- 485 mg 21%
- Potassium
- 1407 mg 30%
- Calcium
- 466 mg 36%
- Iron
- 9 mg 50%
- Vitamin C
- 16 mg 17%
- Vitamin B12
- 2.07 µg 86%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Soymilk, original and vanilla, with added calcium, vitamins A and D, Pumpkin, canned, without salt, Bananas, raw, Orgain Protein Plant Based Protein Powder - Chocolate (2 scoops, 46 g: 150 kcal, 21 g protein, 15 g carbs, 2 g fiber, 4 g fat, 1 g sat fat, 290 mg sodium, 260 mg potassium, 70 mg calcium, 6.4 mg iron), scaled to 100 g, Nuts, almond butter, plain, without salt added, Seeds, hemp seed, hulled, Spices, cinnamon, ground, Spices, ginger, ground, Spices, nutmeg, ground, Vanilla extract, Salt, table, Beverages, water, tap, drinking
Method
Pour the soy milk into the blender first, then add the pumpkin purée, almond butter and vanilla. Starting with the liquid and soft ingredients helps the blades catch and stops the powder from sticking to the bottom.
Add the protein powder, 1 tablespoon hemp hearts, cinnamon, ginger, nutmeg and salt.
Top with the frozen banana slices and the ice.
Blend on low for about 10 seconds to break up the frozen pieces, then on high for 45–60 seconds, until completely smooth and thick with no flecks of banana or grit from the powder. Stop and scrape down the sides once if anything clings.
Taste and adjust: blend in the maple syrup if it needs sweetness, or a splash more soy milk if it is too thick to pour. For a thicker, spoonable texture, blend in 2 more ice cubes.
Pour into a tall glass, sprinkle with the extra hemp hearts and a dusting of cinnamon, and drink right away while it is cold and thick.
Storage: Best right after blending. If needed, refrigerate in a sealed jar for up to 24 hours and shake or re-blend with a couple of ice cubes before drinking, as it separates and thickens. For faster mornings, freeze the banana slices and pumpkin purée cubes together in a bag for up to 3 months.
Questions
- How much protein is in 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts?
- Each of the 1 serving has 30 g of protein, 11 g of fiber and 521 calories, calculated from USDA FoodData Central values for every ingredient.
- Is 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts take to make?
- 5 minutes of prep, so 5 minutes of hands-on time.
- Can you make 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts ahead?
- Best right after blending. If needed, refrigerate in a sealed jar for up to 24 hours and shake or re-blend with a couple of ice cubes before drinking, as it separates and thickens. For faster mornings, freeze the banana slices and pumpkin purée cubes together in a bag for up to 3 months.
- What can I substitute in 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts?
- Use 3/4 teaspoon pumpkin pie spice in place of the cinnamon, ginger and nutmeg — same warm flavor with one jar, usually with a hint of clove and allspice.. Swap the almond butter for peanut butter or sunflower seed butter — peanut butter tastes more assertive and slightly masks the pumpkin; sunflower seed butter keeps it nut-free with a mild, earthy flavor.. Replace the frozen banana with 2 pitted soft dates plus frozen pumpkin purée cubes — banana-free with a deeper caramel sweetness; slightly less creamy, so blend a little longer.. Use chilled brewed coffee for half of the soy milk — turns it into a pumpkin spice latte-style smoothie that is a little thinner, with less protein from the milk..
- Does 5-minute pumpkin pie protein smoothie with almond butter and hemp hearts contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 20, 2026 ·American
