1. Gather all your ingredients and measure them out. Ensure your banana is frozen, as this is key for the thick, creamy texture of a smoothie bowl.

2. Pour the unsweetened almond milk into your blender first. This helps the blades move more easily and prevents ingredients from sticking to the bottom.

3. Add the canned pumpkin puree, frozen banana, plain Greek yogurt, vanilla protein powder, pumpkin pie spice, vanilla extract, and a pinch of salt to the blender. If you’re using maple syrup or honey, add it now.

4. Secure the lid on your blender and start blending on a low setting, gradually increasing the speed. You might need to stop and scrape down the sides with a spatula a few times to ensure everything is fully incorporated. Blend until the mixture is completely smooth and thick, with no chunks of banana remaining. The consistency should be like soft-serve ice cream.

5. If the smoothie is too thick to blend, add a tiny splash more almond milk (one tablespoon at a time) until it reaches a blendable consistency. If it’s too thin, add a few more pieces of frozen banana or a tablespoon of chia seeds to thicken it.

6. Once perfectly smooth and thick, carefully pour the pumpkin pie smoothie into your favorite serving bowl.

7. Garnish your smoothie bowl with your preferred toppings.