I just have to share this new breakfast recipe with you – it’s amazing! I’m going through a serious bowl phase at the moment: a few days ago I posted the recipe for my beautiful Persimmon Breakfast Bowl, and over the past few weeks, I’ve been having this Pumpkin Pie Smoothie Bowl a lot. Sometimes several day in a row – and that says something! It’s super quick to prepare and perfect for the colder months – you can even eat it warm if your pumpkin is freshly cooked or steamed! (It’s also great cold, though.)


Pumpkin is a wonderful local superfood with numerous health benefits, and it makes a great addition to not only smoothie bowls, but to “normal” smoothies as well. And yes, you can eat pumpkin raw! This may sound a little strange at first, but trust me – it works. I used Hokkaido pumpkin in this smoothie bowl, but I’m sure it’s great with other varieties as well.

The other great thing about this smoothie bowl is how filling it is (thanks to the banana and peanut butter). If you want a heartier bowl, simply add some oat flakes when blending (and a little more liquid, if necessary).


Meanwhile, here’s the recipe for my Pumpkin Pie Smoothie Bowl – enjoy! :-)

Recipe: Pumpkin Pie Smoothie Bowl

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 120 g pumpkin seeds removed
  • 2 bananas ripe
  • 200 ml almond milk*
  • 2 tbsp peanut butter*
  • 1 tbsp Lebkuchengewürz* or my Pumpkin Pie Spice
  • 2 tbsp freeze-fried raspberries*
  • 1 tangerine
  • 2 tbsp sliced almonds
  • 2 tbsp cacao nibs*
  • 2 tbsp hempseeds* shelled
  1. Wash pumpkin and cut into pieces. Cook or steam for about 5 minutes.
  2. Peel bananas and cut into pieces. Blend* or purée pumpkin, banana, almond milk, peanut butter, and spice mix. Divide into two bowls.
  3. Peel tangerine and separate segments. Top smoothie bowls with tangerine segments, freeze-fried raspberries, sliced almonds, cacao nibs, and shelled hempseeds.
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