Pumpkin pie shake

pumpkin pie shake made with almond milk and lots of autumn spicesEasy vegan pumpkin pie shake with Almond Breeze almond milk

Want to make this shake? Click here to find my recipe for these vegan pumpkin pie shakes.

pumpkin pie shake made with almond milk and lots of autumn spicesI unofficially declared it pumpkin week when I posted the recipe for the cute little pumpkin tarts. Come November, we Canadians will be reading all about American Thanksgiving, jealously, so I figured why not return the favour and celebrate pumpkin and Canadian Thanksgiving on the blog. Plus, I roasted a whole pumpkin, people! I roasted it, blended it, strained it, and divvied it up neatly among several ice cube trays for easy storage. Okay, it wasn’t very difficult, except for the fact that I only have a mini-food processor, so to blend a 3 kilo pumpkin took a while because I had to do it a couple cupfuls at a time, which is a slow process to say the least when you have cups and cups of the stuff. But I digress…

Vegan Pumpkin pie shake
Confession: I don’t like the word “smoothie.” It irks me, especially most every smoothie recipe I come across is banana-based (ironically, the one smoothie recipe on this blog contains banana, so I just proved my point). Why, oh why does every smoothie recipe have to start with a banana? Is it the potassium? Are we all potassium deficient to the point where all our shakes and smoothies must contain a banana? Maybe I just don’t get it. Bananas aside, my shakes always begin with almond milk (and specifically Almond Breeze). I also usually opt for the unsweetened kind (whether plain or vanilla) because I like to control my sweetness. I’ve been using Almond Breeze since 2009, when I did a crazy gluten-free, sugar-free, processed-food free challenge. Part of the challenge was to explore other “milks”, and that’s when I latched onto Almond Breeze. I’ve got to be honest though: I would not drink Almond Breeze straight, BUT to make breakfast porridges, blended in shakes, or even to bake with, it’s perfect.

vegan pumpkin pie shakes
Almond Breeze has added a new line of refrigerated almond milk beverages that come in 1.89 litre packs and start out in the refrigerator aisle (different from the shelf-stable tetra paks). I found this convenient for a recipe like this one because adding room temperature milk to a cold shake kinda doesn’t make sense and I never remember to pre-chill my almond milk before opening it because my shake-making is usually unplanned spontaneous.

I am not one for protein powders or adding scoops of anything more than the fruits and veggies I’d eat if I weren’t about to blend them. And, as I mentioned earlier, I don’t think every single “healthy drink” that comes out of my blender should involve a banana. This is a pumpkin pie shake and it tastes exactly like pumpkin pie: a little sweet, a little spiced, a little creamy. In fact, I based my recipe on the ingredients in the little pumpkin tarts I posted earlier this week. I have consumed blenders-full of this pumpkin pie shake. It’s really very good, if I may say so myself. And it’s probably healthier than any pumpkin bread, even if that pumpkin bread is made with whole wheat flour. But I’d happily eat and drink them all, obviously.

Vegan pumpkin pie shake recipe


Pumpkin pie shake

This is a pumpkin pie shake that tastes exactly like pumpkin pie: a little sweet, a little spiced, a little creamy.
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 157kcal
Author Janice


  • 500 mL Almond Breeze unsweetened almond milk 2 cups
  • 25 grams light brown sugar 2–3 tbsp
  • 1 tsp pure vanilla extract
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 pinch ground cloves
  • 250 grams frozen homemade pumpkin purée 1 cup, about 10 ice cubes worth


  • In a blender, start by blending the almond milk, sugar, maple syrup, and spices.
  • Add the pumpkin purée and blend until it's the consistency of a thick milkshake.
  • Divide among glasses. Makes 4 small servings or 2 breakfast portions. You can sprinkle with some freshly grated nutmeg, ground cinnamon, or even graham cracker crumbs.


I made this shake recipe with Almond Breeze unsweetened almond milk
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 157kcal



 Almond Breeze sent me samples of their almond milk and financial compensation to develop recipes with their products this month. Thanks for supporting the sponsors that allow me to create new recipes for Kitchen Heals Soul. As always, please know that I wouldn’t mention the product if it wasn’t worth it. And I really have been using Almond Breeze since 2009.

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13 Responses to Pumpkin pie shake

  1. Lynn October 8, 2014 at 1:14 pm #

    I like the texture bananas provide, especially if I’m not including yogurt in the smoothie. But that’s just me.

    • Janice October 8, 2014 at 2:00 pm #

      Thanks! Hmmm, maybe it lends a certain creaminess? But doesn’t it overwhelm flavours?

  2. Shareba @ In Search Of Yummy-ness October 8, 2014 at 4:16 pm #

    I’ve been experimenting with pumpkin-flavoured drinks too, but I haven’t found anything that I really like yet. Your shake looks yummy though! I’ve pinned this to my “pumpkin love” board 🙂

    • Janice October 8, 2014 at 4:38 pm #

      Thanks, Shareba! I tried a few versions of this recipe, but this was my favourite in the end. One of my versions even had a little Bird’s Eye custard powder in it, but that one tasted great but had a cornstarch-y mouthfeel I didn’t like. In the end, the simplest ingredients worked out the best, I guess 😉

  3. Stephanie October 8, 2014 at 11:18 pm #

    Yummm!!! I agree that all smoothies rely on bananas too much. Pumpkin is a genius replacement

  4. Sondi October 10, 2014 at 6:54 pm #

    I love the idea of making pumpkin cubes – I’ll have to do that soon! When I make smoothies, I rarely use banana. Lots of people like to use them because they add sweetness, especially if you are also tossing greens into your smoothie, and frozen bananas offer a thick, creamy texture. Me? I much prefer berries over bananas in smoothies.

  5. Melissa October 14, 2014 at 11:07 am #

    ummm… this looks so yummy… now to get one delivered 😉


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