Method

• Pour the whole milk into the blender first: Add the Greek yogurt, maple syrup, and vanilla extract. Starting with the liquid ingredients helps the blender circulate the thicker ingredients more easily.
• Add the pumpkin puree and frozen banana: Break apart any banana slices that have frozen together in a solid clump before placing them in the blender.
• Add the pumpkin pie spice, cinnamon, and fine salt. The salt should be only a small pinch; it is there to sharpen the pumpkin and spice flavors rather than make the smoothie taste salty.
• Add the ice cubes last: If your blender is less powerful, start with half of the ice and add the rest after the first blend.
• Blend on high for 45–60 seconds: Stop and scrape down the sides if necessary, then continue blending until the smoothie is completely smooth and creamy. There should be no visible ice pieces or streaks of pumpkin.
• Check the texture: If the smoothie is too thick, add milk 1–2 tablespoons (15–30 mL) at a time and blend briefly. If it is too thin, add a few more ice cubes or a small amount of additional frozen banana and blend again.
• Divide the smoothie between two glasses: Top with optional whipped cream and a light dusting of cinnamon if desired. Serve immediately for the thickest texture.