If you love pumpkin pie, keep reading. If you don’t like pumpkin pie, keep reading. Oh go on, be adventurous, you only live once. And you really can’t go wrong with my vegan Pumpkin Pie Shake. It’s bursting with vitamin-A and fiber rich pumpkin-y goodness. And who doesn’t love anything-pumpkin-flavored in this festive fall season? It’s cool, creamy and really tastes like a bite of pie! You can even swirl a mound of rice whipped cream on top, for a more decadent treat. Go on, get adventurous with your smoothie today, try it, taste it, have fun and love it. Fun, festive, fall. Get my recipe…
Pumpkin Pie Shake
vegan, serves 2-3
15 ounces organic canned pumpkin – 1 can (not pie mix)
*Farmer’s Market brand of organic pumpkin really is my fave.
1/4 cup raw cashews
1/4 cup non-dairy milk, vanilla (soy or hemp preferred)
2 Tbsp maple syrup
1/4 cup vegan chai tea concentrate
2 Tbsp soy milk creamer
2 dashes cinnamon
1 dash cayenne
2 dashes nutmeg
pinch of salt
1 1/2 cups ice (coconut water ice cubes approved for this pie shake)
optional: 1/2 frozen banana, pinch of flax seed oil/meal for added nutrition
Directions:
1. Add all your ingredients, except the ice, to the blender.
2. Blend on high until smooth. Yes the pumpkin will make this smoothie thick, so be patient while blending. If you need to add more ‘milk’ go ahead.
3. Keep blending and slowly add in the ice. Make sure it blends icy-smooth! Again, if you need to add a bit more liquid, do it gradually. You can always do a taste test before pouring and modify as needed to suit your own tastes. I added in a few extra cashews because I liked the body and flavor that they added.
4. Pour, sprinkle with cinnamon on top. Whipped rice cream-optional, but yummy.
Serve! Delicious any time of day. Dessert-friendly.
And yes, it will taste like pumpkin pie! Bold beautiful pumpkin flavor.
Notes and Alterations:
Table for One? Just making this smoothie for yourself? You can easily halve the ingredients for a nice sized smoothie for 1.
Creamier? If you want to turn up the ‘creaminess’ a notch, add in a bit more soy cream, non-dairy milk and even a spray of whipped cream blended right into the blender.
Dessert Please! You can easily make this into a delicious pumpkin-ice-cream style shake by removing 1 cup of ice from the recipe and replacing it with a big scoop of vegan soy/hemp/coconut/rice cream. Vanilla flavor of course.
Perfectly Pumpkin: Feeling super adventurous and cringe at ‘canned veggies’. Well OK, grab a ‘pie pumpkin’ roast it, puree it and chill the pumpkin puree in the fridge. Use it in place of canned! I haven’t tried this, but I’m sure it’s super-yum.
Wow! I just had this for breakfast this morning, it was delicious!
I substituted half the cashews for walnuts, since I didn't have many cashews left. I also left out the maple syrup, since the chai tea concentrate, the soy creamer, and the hemp milk added a lot of sugar already. It still turned out AMAZING. I even dusted a bit of cinnamon on top, just like the picture. =) This is the fourth recipe I've tried from you, and so far, they've all been perfect.
This sounds really heathy and tasty! 🙂
Suzy,
Roasted at-home pumpkin is a great idea…better than canned. But the canned is pretty tasty and nutritious too.
I personally LOVE the combo of maple and pumpkin. But agave would be yummy too. So glad you found a version your love. …I have to try it with my own pumpkin puree. Yum!!!
~K
I used agave for the sweetener and roasted my own pumpkin for it. Gives it a much better taste, more clean.
I make a pumpkin pie shake that is very similar! Oh yum, I think I may be past due for making it … on deck!
OH MY! This sounds AND looks soooo good!
Oh yum, wish I had a darn blender. This looks really delicious, especially with the add-ins you mentioned.
Thank you, Kathy! Yes, I can seemingly still do seeds…great idea!
Scotty,
Yes the cashews are for texture and they add a bit of body to the otherwise creamy low-fat smoothie. If you can't do any nuts, I'd add in at least one frozen banana. Or what about seeds? Sunflower seeds might be a nice add-in for a bit of texture and fat. Another option would be any sort of gluten-free 'cookie crumbles'. Could be a tasty add in. And if you are unable to try those, simply blend as stated w/o the nuts! I'm sure it will still be quite tasty.
Good Luck and let me know how it goes!
Kathy
Thanks Jess! So glad you enjoyed the awesome VGP ladies. I'm posting a lovely wrap-up "Best of" post later today…
~K
That looks so yum! I found your site a couple weeks ago and have been pouring over your archives – I made the switch to vegetarian a week ago and the encouragement from having lots of online resources is so helpful in easing the transition – and I loved your VGP interviews 🙂
Looks wonderful! Question…I'm investigating more vegan recipes due to alot of new food allergies. Cannot do glutens, dairy, eggs, nuts, beans…..and rice is being investigated further. Do you have a suggestion as to the cashews in this recipes? Are they more for texture, taste? Any suggestions for substituting for them? Thank you.