
A decadent yet simple pumpkin smoothie that combines seasonal puree, warm spices, and a white chocolate hazelnut twist—perfect for autumn breakfasts and cozy afternoons.

I remember serving this at a small weekend brunch and watching a friend take a cautious sip and then immediately go back for more. It’s a snack that invites conversation and a little bit of indulgence, which is exactly how I like to start autumn weekends. Family members ask for it at holiday breakfasts, and I’ve even used it as a simple dessert after a heavy dinner when people want something sweet but light.
My favorite thing about this smoothie is how it walks the line between breakfast and dessert. I’ve served it after casual dinners and at autumn brunches; it always feels a little special because of the white chocolate hazelnut twist. Friends often ask for the recipe and then text photos of their first sip—always gratifying.
Store any leftover smoothie in an airtight glass jar or bottle in the refrigerator for up to 24 hours. Glass keeps flavors cleaner than plastic and helps prevent off aromas. Expect some separation: the thicker components will settle, so either give the jar a vigorous shake or reblend briefly before serving. For longer storage, pour into popsicle molds and freeze for up to 2 months. When reheating frozen pops briefly in a blender, add 1–2 tablespoons of almond milk to restore a silky texture.
If you need dairy-free, swap the Greek yogurt for a coconut-based yogurt and choose a dairy-free white chocolate hazelnut spread. For fewer carbs, omit the frozen banana and increase Greek yogurt by 1/4 cup or add a scoop of vanilla protein powder. To cut sugar but keep the nutty flavor, use 1/4 cup white chocolate hazelnut spread and 2 tablespoons of almond butter. Each substitution will alter texture and sweetness: more yogurt equals tang, more milk equals thinner beverage.
Serve in chilled glasses with a sprinkle of extra pumpkin pie spice, a drizzle of white chocolate hazelnut spread, or a few toasted hazelnuts for crunch. This pairs well with savory breakfast items like scrambled eggs or a warm grain bowl to balance the sweetness. For an autumnal brunch, set out toppings—granola, toasted pumpkin seeds, and a dusting of cinnamon—for guests to customize their cups.
In winter, warm the smoothie slightly for a comforting mug by heating gently in a saucepan and whisking until combined. In summer, boost the refreshment factor by adding ice cubes or a handful of frozen cauliflower for added creaminess without extra sweetness. Around the holidays, fold in a pinch of ground cloves and a splash of brandy for an adult-friendly version.
For quick weekday mornings, portion the dry components—pumpkin puree, pumpkin pie spice, and hazelnut spread—into freezer-safe bags. In the morning, add frozen banana and a scooped portion of yogurt and blend with almond milk. Alternatively, make double the batch and refrigerate for up to 24 hours, then pour into single-serve bottles for grab-and-go breakfasts. Keep lids on tight and store upright to prevent leaks.
This pumpkin smoothie has become a small ritual for me: a quick way to savor seasonal flavors without fuss. It’s adaptable, forgiving, and reliably comforting—give it a try and make the modifications that suit your pantry and taste buds. Cheers to cozy sips and easy pleasures.
Start blending with the liquids and softer ingredients at the bottom to help the blades engage and reduce clumping.
Chill your glasses in the freezer for 10 minutes before serving to keep the smoothie cold longer without watering it down.
If the spread is thick, soften it slightly by stirring into warm almond milk before adding to the blender for a smoother integration.
This nourishing creamy pumpkin smoothie with white chocolate hazelnut recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—if you want fewer carbs, omit the frozen banana and add an extra 1/4 cup Greek yogurt or a scoop of vanilla protein powder for texture.
Use dairy-free yogurt and a dairy-free white chocolate hazelnut spread; check labels to ensure no hidden dairy.
This Creamy Pumpkin Smoothie with White Chocolate Hazelnut recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Add pumpkin puree, pumpkin pie spice, frozen banana (if using), white chocolate hazelnut spread, Greek yogurt, almond milk, and vanilla into the blender, placing liquids at the bottom to help blending.
Blend on medium-high for 30–60 seconds until smooth, scraping the sides and pulsing again if necessary to remove streaks.
Taste and thin with almond milk if needed, then pour into chilled glasses and garnish with a dusting of pumpkin pie spice.
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This recipe looks amazing! Can't wait to try it.
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