Tag: pumpkin recipes

Pumpkin Pie Overnight Oats: Easy & Healthy Breakfast To Go! {GF, DF}

It’s almost fall…and you know what that means…



I love just about anything made with pumpkin.

From my favorite creamy, “I can’t believe this is good for me” pumpkin pie smoothie shake that literally tastes like pumpkin pie in a glass to pumpkin pie, pumpkin tea, pumpkin muffins and a whole slew of pumpkin recipes I plan to try this fall…pumpkin rocks!


It’s gotten some not so positive press this year due to the FoodBabe’s investigation of the ingredients in Starbucks’ Pumpkin Spice Latte (but if those are your thing, at least there are healthier recipes out there for how to make them yourself!).

Because I like to focus on the positives when it comes to our health and what we eat, here are just a few reasons pumpkin is so good for us and we should eat more of it!

  • Loaded with the antioxidant beta carotene, which the body converts to Vitamin A for healthy, glowing skin, strong vision, and to boost our immune system.
  • Contains anti-inflammatory compounds that reduce the risk of developing diseases like heart disease and arthritis.
  • Great source of potassium, an essential mineral we need to keep our hearts and muscles working at their optimal levels.

A few weeks ago, I made some “berry” quick overnight oats, and due to all of the positive feedback you shared, I wanted to try round 2 and make pumpkin-based overnight oats.

If you like the flavor of pumpkin and all of the wonderful, warming spices of fall, then you have to try this recipe 🙂 The longer I let it sit in the fridge, the more the flavors melded together. Seriously guys, this stuff is deeelish!

This will keep in the fridge for 3-4 days, so you can make up a few ahead of time and enjoy them throughout the week!



Pumpkin Pie Overnight Oats


  • 1/3 cup canned pureed pumpkin, NOT pumpkin pie filling (I use this kind)
  • 2 teaspoons chia seeds
  • 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger, pinch clove)
  • Pinch fine grain sea salt
  • 1 tablespoon pure maple syrup, divided
  • 1/4 teaspoon vanilla extract
  • 1/3 cup rolled oats, gluten-free
  • 1/2 cup almond milk, unsweetened
  • Optional toppings: chopped walnuts, almond butter, raisins, unsweetened shredded coconut


  1. In a pint-size (16 oz.) mason jar, combine pumpkin puree, chia seeds, spices, 1/2 tablespoon of maple syrup and vanilla extract and whisk until evenly combined.
  2. Add oats and almond milk and stir with the whisk or spoon for about 30 seconds, so it combines evenly.
  3. Cover with a lid and leave in fridge overnight or for at least 1 hour. Add remaining 1/2 tablespoon maple syrup and any additional toppings or mix-ins. A tablespoon of almond butter makes it even creamier!

The Ultimate Pumpkin Pie Smoothie {Dairy-Free, Paleo, Vegan}

How do you know when you’ve come up with a good recipe?

When you find yourself scraping every last bit out of the blender and your glass with a spatula, so nothing goes to waste!


That’s what happened the other day when I made this pumpkin pie smoothie.

I originally made this recipe back in June but have since tweaked it. I’m up for enjoying pumpkin any time of the year because I LOVE pumpkin!

This smoothie/shake tastes more like a decadent pumpkin pie dessert than a breakfast or snack. I could literally drink this every day!

If you like pumpkin, you have to try this recipe 🙂

If you don’t want to use the spices outlined below, just use 1/2 tablespoon pumpkin pie spice from a jar that already has everything blended.

pumpkin pie smoothie

The Ultimate Pumpkin Pie Smoothie

If you're in the mood for a seasonal smoothie full of fall spices, try this one!

Course Breakfast
Cuisine Smoothie
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Rachel Druckenmiller


  • 1 frozen banana peel before you freeze it!
  • 3/4 cup almond milk unsweetened
  • 1/3 cup pumpkin puree
  • 1 Medjool date pit removed
  • 2 tablespoons hemp seeds hulled
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/16 teaspoon ground cloves (just a pinch!)
  • 1/16 teaspoon ground nutmeg (just a pinch!)


  1. Put all ingredients in a blender in the order listed above and blend for 30-60 seconds, adding optional ingredients if you want. Enjoy!

Recipe Notes

Optional add-ins

  • 1-2 handfuls of baby spinach* (it will change the color but up the nutrients!)
  • 1/4 teaspoon ground turmeric for an anti-inflammatory boost
  • One scoop of protein powder (i.e., ideally, a sprouted version of hemp, pea or brown rice protein powder. I also like Vital Proteins collagen peptides, Sunwarrior, Vega, and Orgain Organics proteins. Find them on Amazon.)
  • Unsweetened, shredded coconut to sprinkle on top


  1. Baby spinach has a very mild flavor. It will make your smoothie light green instead of orange but will also boost the nutrient content without affecting the flavor.
  2. You can buy organic, no-sugar pumpkin purée from a can at a health foods store or make it yourself following this process. Just make sure you are buying Pumpkin Puree and NOT canned pumpkin pie filling (they are different).
  3. If your dates aren’t soft, soak them in warm warm water for 20 minutes before blending, so they blend more easily.

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