Name: Spiced Persimmon Smoothie
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 frozen persimmon, sliced; ¾ cup pumpkin puree; 1 ripe banana; ½ teaspoon pumpkin spice; 1½ cups plant-based milk (such as almond, oat, soy, or coconut milk)

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I love making this Spiced Persimmon Smoothie whenever persimmons are in season. It’s a cozy, creamy, and lightly spiced drink that perfectly captures the flavors of fall and winter. With only a few simple ingredients and five minutes, I can enjoy a naturally sweet, nutritious smoothie that feels indulgent yet wholesome. Spiced Persimmon Smoothie

Why You’ll Love This Recipe

I enjoy this smoothie because it’s both comforting and refreshing. The sweetness of ripe persimmon pairs beautifully with the warm notes of pumpkin spice and the creamy texture of banana. It’s full of vitamins A and C, fiber, and antioxidants, making it as nourishing as it is delicious. Whether I’m having it for breakfast or a mid-afternoon treat, it always gives me a boost of energy and seasonal flavor.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 frozen persimmon, sliced
¾ cup pumpkin puree
1 ripe banana
½ teaspoon pumpkin spice
1½ cups plant-based milk (such as almond, oat, soy, or coconut milk)

Directions

I place all the ingredients into my blender.
I blend on high speed until smooth and creamy. If I want a thinner texture, I add a splash more plant-based milk.
I pour the smoothie into a glass and enjoy it right away while it’s cold and frothy.

Servings and Timing

This recipe makes 1 serving and takes about 5 minutes from start to finish. It’s the perfect quick breakfast, post-workout drink, or afternoon pick-me-up.

Variations

I love how flexible this smoothie is. Here are some ways I change it up:

I replace the banana with a pear or apple for a lighter flavor.
I swap the pumpkin spice for cinnamon and nutmeg when I want a milder spice.
For a protein boost, I add a scoop of vanilla or plain vegan protein powder.
I add a tablespoon of chia seeds or flaxseeds for extra fiber and healthy fats.
To make a smoothie bowl, I reduce the plant milk to ½ cup and top it with granola, nuts, or fresh fruit.

Storage/Reheating

I prefer drinking this smoothie fresh for the best texture, but if I have leftovers, I store them in an airtight jar in the refrigerator for up to 24 hours. I can also pour the extra smoothie into ice cube trays and freeze it, then re-blend the cubes later for a quick, chilled drink.

FAQs

How can I tell when a persimmon is ripe?

I use Fuyu persimmons when they’re firm and deep orange, while Hachiya persimmons should be very soft and almost jelly-like before blending.

Can I make this smoothie without pumpkin puree?

Yes, I can replace it with more banana, sweet potato puree, or even mango for a similar creamy texture.

What kind of plant milk works best?

I usually use almond or oat milk for a light flavor, but full-fat coconut milk gives the smoothie a richer, dessert-like taste.

Can I add ice to make it colder?

Yes, I sometimes add a few ice cubes before blending if I want a frostier smoothie, especially when my fruit isn’t frozen.

Can I double this recipe?

Definitely. I often double or triple the ingredients to make enough for my family or to store extras for later.

Conclusion

I find this Spiced Persimmon Smoothie to be one of the easiest and most satisfying ways to enjoy the cozy flavors of the season. It’s creamy, sweet, and warmly spiced—perfect for a quick breakfast or healthy treat. I love that it takes only minutes to make but always feels like a special, nourishing indulgence.