Easy Pumpkin Chai Smoothie Recipe (Dairy-Free / Vegan / Healthy)
This easy pumpkin chai smoothie recipe is my go-to drink when the mornings turn crisp and I want something that tastes like autumn in a glass. It blends creamy pumpkin puree with cozy masala chai; black tea, cinnamon, ginger, cardamom, and clove for a flavour that’s both comforting and energizing. Unlike a heavy pumpkin spice latte, this smoothie is light, naturally sweetened, and full of nutrients, making it a perfect healthy fall breakfast smoothie or mid-afternoon pick-me-up. Plus, it can be made dairy-free and vegan, so everyone can enjoy it. Simple to make, nourishing, and packed with seasonal flavour, this smoothie is everything I love about fall!
Why You’ll Love This Pumpkin Chai Smoothie
🍂 Cozy fall flavour: warming chai spices (cinnamon, ginger, cardamom, and cloves) blended with creamy pumpkin puree.
🍂 Dairy-free & vegan: made with almond milk (or any plant-based milk), perfect for a healthy pumpkin smoothie.
🍂 Quick & easy recipe: ready in just minutes, making it a great fall breakfast smoothie or snack.
🍂 Nutritious & energizing: packed with fibre, vitamins, and antioxidants to keep you full and refreshed.
🍂 Versatile & customizable: add banana for extra creaminess, protein powder for a post-workout smoothie, or swap sweeteners to taste.
🍂 Healthy alternative to pumpkin spice lattes: enjoy all the fall flavour without loads of sugar or caffeine.
Ingredients You’ll Need for This Pumpkin Chai Smoothie
🔸 Masala chai tea: infused in milk and frozen into ice cubes for that authentic spiced chai flavour
🔸 Milk: use dairy or your favourite plant-based milk (almond, oat, soy, or coconut)
🔸 Yogurt: regular, Greek, or dairy-free alternatives all work well for creaminess
🔸 Pumpkin puree: canned or homemade pumpkin puree adds natural sweetness and fall flavour
🔸 Banana: for extra creaminess and natural sweetness
🔸 Almond butter: adds richness and a boost of healthy fats
🔸 Maple syrup: or adjust to taste with your preferred natural sweetener
🔸 Unflavoured protein powder or collagen peptides (optional): to turn it into a filling, protein-packed smoothie
🔸 Sprinkle of cinnamon (optional): for garnish and an extra layer of cozy spice
Pumpkin Puree vs Fresh Pumpkin
For the best results, canned pumpkin puree is quick, smooth, and consistent. If you prefer fresh homemade pumpkin puree, roast and blend it first. Either works for this pumpkin chai smoothie recipe, but puree keeps it creamy.
Best Dairy / Non-Dairy Milks
Whole milk gives a richer taste, but almond milk, oat milk, soy milk, or coconut milk all work fabulously. For a vegan pumpkin chai smoothie, stick with non-dairy options. Oat milk adds creaminess, while almond milk keeps it light.
Chai Spices & Spice Mix Tips
If you don’t have masala chai tea, you can use a homemade chai spice blend with cinnamon, cardamom, ginger, nutmeg, and cloves. Adjust to taste if you love extra spice. A little ground black pepper also boosts the flavour!
Natural Sweetener Options
Maple syrup gives that warm, fall flavour, but you can also use honey, agave, dates, or stevia, depending on your preferences. For a healthy pumpkin chai smoothie, keep sweeteners light and let the banana and pumpkin add natural sweetness.
How to Make a Pumpkin Chai Smoothie at Home
Making this pumpkin chai smoothie recipe is simple, quick, and perfect for busy mornings. The secret to getting that rich chai flavour is preparing a batch of chai latte the night before and freezing some into ice cubes. That way, when you’re ready to blend, you’ll have spiced chai cubes that infuse the smoothie with cozy fall flavour.
For an even creamier twist, I recommend making a large batch of coconut chai latte and saving a few cubes just for your next pumpkin smoothie. It’s an easy prep step that adds so much depth.
Once your chai ice cubes are ready, simply add all the ingredients to a blender and whip up a smooth, spiced, and nourishing drink. Top with a sprinkle of cinnamon or, better yet, drizzle with homemade pumpkin spice syrup for extra indulgence. This syrup is one of my favourite fall recipe staples because it works perfectly in smoothies, lattes, and even desserts.
Ingredients (Serves 2)
2 heaped teaspoons of masala chai (or 2 tea bags)
2 cups of milk – dairy or plant-based
4 tablespoons of yogurt – dairy or plant-based
½ cup of pumpkin puree
1 banana
1 tablespoon of almond butter
2 tablespoons of maple syrup
2 scoops of unflavoured protein powder or collagen peptides (optional)
Sprinkle of cinnamon to serve (optional)
Method
Brew the chai latte: Infuse masala chai directly in hot milk for 7–10 minutes, then strain. Pour into an ice cube tray and freeze for at least 4 hours or overnight.
Blend the smoothie: Add frozen chai latte cubes, yogurt, pumpkin puree, banana, almond butter, maple syrup, and protein powder (if using) into a blender. Blend until smooth and creamy, adding a splash of milk if needed.
Serve and garnish: Pour into glasses, sprinkle with cinnamon, and drizzle with pumpkin spice syrup for a café-style finish. For even more indulgence, add a helping of pumpkin cold foam.
Tips for Perfect Texture & Flavor
Using Frozen Ingredients
For the creamiest pumpkin chai smoothie, use frozen bananas and chai latte ice cubes. They thicken the drink without watering it down, making it taste more like an indulgent milkshake than a smoothie. Frozen pumpkin puree also works if you’ve made a big batch in advance.
Adjusting Sweetness to Taste
Banana and pumpkin add natural sweetness, but you can customize this smoothie to your liking. Maple syrup gives it a warm fall flavour, while honey, agave, or dates make excellent alternatives. For a healthy pumpkin chai smoothie, keep added sweeteners light and let the fruit shine through.
Pumpkin Chai Smoothie
Ingredients (Serves 2)
- 2 heaped teaspoons of masala chai (or 2 tea bags)
- 2 cups of milk – dairy or plant-based
- 4 tablespoons of yogurt – dairy or plant-based
- ½ cup of pumpkin puree
- 1 banana
- 1 tablespoon of almond butter
- 2 tablespoons of maple syrup
- 2 scoops of unflavoured protein powder or collagen peptides (optional)
- Sprinkle of cinnamon to serve (optional)
Method
- Brew the chai latte: Infuse masala chai directly in hot milk for 7–10 minutes, then strain. Pour into an ice cube tray and freeze for at least 4 hours or overnight.
- Blend the smoothie: Add frozen chai latte cubes, yogurt, pumpkin puree, banana, almond butter, maple syrup, and protein powder (if using) into a blender. Blend until smooth and creamy, adding a splash of milk if needed.
- Serve and garnish: Pour into glasses, sprinkle with cinnamon, and drizzle with pumpkin spice syrup for a café-style finish. For even more indulgence, top with pumpkin cold foam.
Find the full recipe here: Pumpkin Chai Smoothie
FAQs About Pumpkin Chai Smoothies
1. Can I make this pumpkin chai smoothie without banana?
Yes! You can swap the banana for frozen mango, avocado, or extra yogurt to keep the creamy texture without the banana flavour.
2. What kind of milk works best in a pumpkin chai smoothie?
Any milk works: dairy, almond, oat, soy, or coconut. Oat milk gives a creamier texture, while almond milk keeps it light and nutty.
3. Can I make this smoothie vegan?
Absolutely! Use plant-based milk and yogurt, and skip the collagen or use a vegan protein powder for a fully vegan pumpkin chai smoothie.
4. Can I make this smoothie ahead of time?
Yes, but it’s best enjoyed fresh. You can refrigerate it in an airtight jar for up to 24 hours. Give it a quick shake or blend before drinking.
5. Do I have to freeze the chai latte into ice cubes?
Freezing the chai into cubes adds flavor and keeps the smoothie thick. If you don’t have time, use chilled chai tea and add a handful of regular ice.
6. How can I make this smoothie higher in protein?
Add a scoop of protein powder, collagen peptides, or Greek yogurt. Nut butters such as almond or peanut butter also boost protein naturally.
7. Can I use fresh pumpkin instead of pumpkin puree?
Yes! Roast fresh pumpkin, blend until smooth, and use it just like canned pumpkin puree. Be sure to drain excess liquid if it’s watery.
8. What’s the best sweetener for a healthy pumpkin chai smoothie?
Maple syrup gives a warm fall flavour, but honey, dates, agave, or stevia are all great alternatives depending on your dietary needs.
9. Can I turn this into a pumpkin chai smoothie bowl?
Yes! Use less milk to make it thicker, pour it into a bowl, and top with granola, chia seeds, pumpkin seeds, or coconut flakes.
10. Can I add coffee to make a pumpkin chai smoothie latte?
Yes! Blend in a shot of cooled espresso or strong brewed coffee for a pumpkin chai smoothie latte, perfect for an energizing fall breakfast.
