Pumpkin Chai Smoothie

A creamy pumpkin chai smoothie garnished with dried cranberries and served in a glass, showcasing the thick, frosty texture achieved when blending pumpkin puree with frozen bananas and warm chai spices.

Here are two fantastic fall flavors—pumpkin and chai—in one big frosty glass.

If you don’t have frozen bananas on hand, don’t worry. Feel free to use fresh bananas in this recipe, keeping in mind the resulting texture will be slightly different.

Serves 1 | Active Time: 15 minutes | Total Time:

Chef's Notes

RECIPE TIPS
Frozen Bananas: Line a baking sheet with parchment paper. Freeze bananas on prepared baking sheet for at least 2 hours.

Unflavored Plant Milk: Plant milk is the term we use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soy milk are all varieties of plant milk. Look for unsweetened, unflavored plant milks.

Step 1: MAKE SMOOTHIE

3 bananas sliced & frozen
9 fl oz unflavored plant milk (≈1 1⁄4 cups)
1⁄3 (15-oz) can pure pumpkin purée (≈3⁄4 cup)
1⁄3 cup quick-cooking oats
3 tablespoons dried cranberries
3⁄4 teaspoon ground cinnamon
3⁄4 teaspoon orange zest
2 dashes ground nutmeg
1 dash ground cloves
1 1⁄2 tablespoons dried cranberries (optional)

In a high-powered blender (or food processor), combine frozen bananas, plant milk, pumpkin purée, quick-cooking oats, 3 tablespoons dried cranberries, cinnamon, orange zest, nutmeg, and cloves. Purée until smooth.

Pour into glasses and serve. Sprinkle each serving with dried cranberries, if desired.

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