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Pumpkin Pie Smoothie Bowl

Pumpkin pie is a classic fall (and especially Thanksgiving!) treat, so why not have it for breakfast too?? This smoothie bowl is loaded with nourishing ingredients, yet it tastes and looks almost exactly like pumpkin pie! A crumbled Peanut Butter OHi Bar forms the “crust”, which sits on top of the smoothie. Enjoy it all season long, and particularly on Thanksgiving morning!


(for one breakfast portion; multiply as needed)

  • One banana, sliced and then frozen
  • ¼-½ c thick, rich plant milk like soy, oat, or flax
  • ¼ c pumpkin puree
  • 1 tsp maple syrup
  • ¼ tsp cinnamon
  • Punch of nutmeg
  • Pinch of allspice
  • Small pinch of cardamon
  • 1 OHi Peanut Butter bar
  • Dollop of whipped cream, whipped coconut cream, or yogurt


  1. Cut the banana into slices and put them in a tightly-sealed container. Freeze overnight, or for up to several weeks.
  2. When you’re ready to make the smoothie, put the frozen banana, ¼ c milk, pumpkin, maple syrup, and spices into a blender. Blend until you have a thick, rich texture, adding additional milk as needed, then transfer the smoothie to a bowl.
  3. Cut up the OHi Bar into a coarse, crumbly texture. Scatter the crumble topping around the perimeter of the bowl to mimic the crust of a pumpkin pie.
  4. Top the smoothie with a dollop of whipped cream or yogurt, then finish it with an additional sprinkle of cinnamon.

Customize It

  • For a vegan version: use vegan whipped cream, whipped coconut cream, or vegan yogurt.
  • To avoid added sugar: use unsweetened plant milk and omit the maple syrup; you can also add one or two pitted dates for some fruit-based sweetness.
  • Hosting a holiday brunch? Make mini versions in small ramekins to serve alongside your other brunch dishes!
  • Do you love ginger? Add a few cubes of crystallized ginger or 1 tsp fresh grated ginger.
  • Want to sneak in some extra veggies? Add a few frozen cauliflower florets; they’ll add great creamy texture and you won’t taste them at all.


This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She creates seasonal, monthly recipes using OHi Bars, all of which you can find on our blog. You can find Lee’s blog at

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