A delicious dairy-free and plant-based milk shake featuring pumpkin puree and frozen bananas.
This is one of those spur-of-the-moment recipes – one that my husband requested. Well, he didn’t exactly request it. Rather, when I made pumpkin pie, I asked my husband to taste the pie filling. I wanted to know if it needed more coconut sugar or spices. He said it was perfect. And then he asked if he could drink it. After considering it for a moment, I decided he had a really great idea.
And there you have it. The Healthy Pumpkin Pie Frosty was born. Using the pumpkin pie filling recipe as a starting point, I swapped maple syrup for the coconut sugar to ensure a smooth consistency. And instead of using corn starch to thicken it, I used frozen bananas. The result is an absolutely delicious Pumpkin Pie Frosty! It contains all of the flavors and texture of a liquid pumpkin pie – a fantastic dessert for the pumpkin pie lover.
I didn’t quite know what to call it though. It’s not a milk shake per se’. Nor is it nice cream. Though this would make a fantastic Pumpkin Pie Nice Cream by decreasing the milk in half. And it is’t a smoothie since it doesn’t contain any rolled oats or healthful seeds like hemp hearts, flax seeds, or chia seeds. It is dessert.
Though it is healthy enough you could eat this Pumpkin Pie Frosty for breakfast. It contains pure pumpkin puree, frozen banana, maple syrup, and pumpkin pie spices. And pumpkin contains loads of antioxidants that help nullify free radicals, which can damage cells. It’s particularly abundant in beta carotene, which transforms into Vitamin A.
I hope you enjoy this Pumpkin Pie Frosty as much as I do. I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
And don’t forget to subscribe for new recipes today!!
Ingredients
- 1 cup canned Pumpkin purée*
- 1 cup plant milk
- 3 frozen bananas**
- ¼ cup maple syrup
- ½ tsp pumpkin pie spice***
- ½ tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Place all of the ingredients in a high-speed blender.
- Blend on high until smooth, 1-2 minutes.
- Pour into two glasses and serve plain or with non-dairy whipped topping.
- I like sprinkling a dash of cinnamon or pumpkin pie spice on top.
Notes
* If you prefer to use fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pumpkin purée.
** I keep ripe bananas in the freezer for smoothies and nice cream. Just peel and slice in half or sections, then place in a freezer bag until ready to use.
*** If you don’t have pumpkin pie spice, combine ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a dash of cloves.
Pumpkin Pie Frosty
Equipment
- high speed blender
Ingredients
- 1 cup canned Pumpkin purée*
- 1 cup plant milk
- 3 frozen bananas
- ¼ cup maple syrup
- ½ tsp pumpkin pie spice**
- ½ tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Place all of the ingredients in a high-speed blender.
- Blend on high until smooth, 1-2 minutes.
- Serve plain or with non-dairy whipped topping. I like sprinkling a dash of cinnamon or pumpkin pie spice on top.