Pumpkin Pie Smoothie

I got inspiration for this smoothie off of Ruvi’s website, but changed it to my preferences. We can’t use nut milks in our house due to one of us having nut allergies, so oat milk is our preferred choice for recipes. And why not use the milk of the ingredient you are pairing it with? This smoothie is full of oats and dates, both of which are great sources of fiber and will keep you fueled for hours. I didn’t miss my morning frappe I normally make, and didn’t get hungry for a long time, even while working on our farm. Note taken, I probably should be throwing oats into my frappes!

Ruvi is freeze-dried fruit and produce powder, with nothing else added. Just whole food. It rehydrates instantly. I usually drink it made with water or oat milk, done in a shaker bottle.

The Boost mix is a blend of: Banana, Mango, Carrot, Kiwi, Peach, Pineapple, Orange and Butternut Squash.

Do you need to use the fancy Boost to make the recipe? No, you don’t. You can add in any freeze-dried fruit you have on hand, but it is definitely handy to have around. And is delicious tasting!

Pumpkin Pie Smoothie


  • 1/3 cup rolled (old fashioned) oats
  • ¾ cup unsweetened oat milk
  • ½ cup canned pumpkin puree
  • 4 pitted medjool dates
  • 1 packet Ruvi Boost
  • ½ tsp ground cinnamon
  • ½ tsp pure vanilla extract
  • 1 frozen banana, chunked
  • 6 ice cubes


Add all ingredients to a high-speed blender, process until smooth, tamping as needed.

Top with sugar-free whip cream if desired.

Serves 1 large or 2 small servings.