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Pumpkin​ ​Spice​ ​Smoothie​ ​Bowl

by Ruth Crump
on 10th November 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Smoothie​ ​bowls​ ​are​ ​one​ ​of​ ​my​ ​favourite​ ​speedy​ ​breakfast​ ​options,​ ​they​ ​are​ ​so​ ​simple​ ​to make​ ​and​ ​there​ ​are​ ​endless​ ​flavour​ ​combinations.​ ​This​ ​recipe​ ​is​ ​the​ ​perfect​ ​warming,​ ​spiced smoothie​ ​bowl​ ​flavoured​ ​with​ ​autumnal​ ​spices​ ​making​ ​for​ ​such​ ​a​ ​comforting​ ​breakfast!​

Pumpkin​ ​Spice​ ​Smoothie​ ​Bowl

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​This recipe​ ​is​ ​gluten​ ​free,​ ​low​ ​FODMAP,​ ​refined​ ​sugar​ ​and​ ​vegan​ ​proving​ ​that​ ​free-from​ ​food doesn’t​ ​have​ ​to​ ​be​ ​tasteless!


  • For​ ​the​ ​smoothie
  • 200ml​ ​ unsweetened​ ​almond​ ​milk
  • 1​ ​frozen​ ​banana
  • 90g​ ​pumpkin​ ​(peeled,​ ​steamed​ ​and​ ​frozen)
  • 1​ ​ scoop​ ​vanilla​ ​vegan​ ​protein​ ​(30g)
  • ½​ ​tsp​ ​ground​ ​cinnamon
  • ¼​ ​tsp​ ​ground​ ​ginger
  • ¼​ ​tsp​ ​ground​ ​allspice
  • ¼​ ​tsp​ ​ground​ ​cloves
  • To​ ​decorate
  • 1​ ​tbsp​ ​ pecan​ ​nuts,​ ​roughly​ ​chopped
  • ½​ ​ pumpkin​ ​seeds
  • ½​ ​tbsp​ ​ maple​ ​syrup
  • ½​ ​tsp​ ​ coconut​ ​oil
  • 1​ ​tbsp​ ​ coconut​ ​chips​ ​(optional)
  • ½​ ​tbsp​ ​cacao​ ​nibs​ ​(optional)
Prep Time


  1. Start​ ​by​ ​preparing​ ​the​ ​pecans​ ​and​ ​pumpkin​ ​seeds,​ ​heat​ ​the​ ​coconut​ ​oil​ ​in​ ​a​ ​pan​ ​over a​ ​low/medium​ ​heat.

  2. Add​ ​the​ ​maple​ ​syrup,​ ​pecans​ ​and​ ​pumpkin​ ​seeds​ ​to​ ​the​ ​pan​ ​and​ ​stir​ ​continuously​ ​for 3​ ​minutes,​ ​all​ ​to​ ​cool​ ​before​ ​using.

  3. Simply​ ​place​ ​all​ ​the​ ​smoothie​ ​ingredients​ ​in​ ​your​ ​Ninja​ ​blender,​ ​blend​ ​for​ ​1​ ​minute until​ ​you​ ​have​ ​a​ ​thick​ ​and​ ​creamy​ ​smoothie.

  4. Pour​ ​the​ ​smoothie​ ​into​ ​your​ ​bowl​ ​then​ ​sprinkle​ ​over​ ​the​ ​maple​ ​toasted​ ​pecans​ ​and seeds​ ​(and​ ​the​ ​coconut​ ​chips​ ​and​ ​cacao​ ​nibs​ ​if​ ​using)


Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump