Pumpkin Pie Shake

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This is a tasty recipe that you can make using fresh or canned pumpkin! It is great any time of the day and has just the right amount of sweetness. Pumpkin is a good source of beta-carotene, fiber, vitamin B, C, E, iron, and potassium.

Pumpkin Pie Shake


½ cup pumpkin puree
4 ounces coconut milk
4 ounces unsweetened nut milk
2 tsp pumpkin pie spice
½ tsp vanilla extract
pinch of sea salt
3-4 drops liquid stevia
2 tbsp whipped cream or coconut cream


Put all of the ingredients in a blender and blend until smooth. This will take about 30 seconds
Pour into a glass and top with whipped or coconut cream

Homemade Pumpkin Puree

If using fresh pumpkin, slice your pumpkin in half and scoop out the seeds
Place halves facing down on a baking dish with 1/2 inch of water in the bottom
Bake at 350 degrees for about 45 minutes or until tender
Scoop out the flesh and blend until the pulp is smooth
You can store your puree in an airtight container in the fridge for up to 5 days

Homemade Coconut Milk

Blend 1 cup shredded coconut with 2 cups of water
Strain through a nut milk bag or mesh strainer
You can store your milk in the fridge for 3-4 days


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