As a fresh-off-the-jet New Yorker living in Miami, it doesn’t feel quite like Fall right now with 89 degree days in late October. But, despite the lack of changing leaves, a crisp breeze and my favorite leather jacket, it is still PSL season. One of my all time favorite desserts is Pumpkin Pie with a dollop of Cool Whip- yum! As I was scrolling through Instagram one evening, I spotted Earthyandy’s post, featuring a mouth-watering Vegan Pumpkin Pie Shake. This was perfect because I could satiate my pumpkin craving with a healthy treat and avoid turning on my oven in the Miami heat. With just six ingredients, this simple recipe is easy and fun to do with kids during the fall season. [Disclaimer: I don’t have any kids, but look how much EarthyAndy’s kids are enjoying this!] I am definitely keeping this in my back pocket for future babysitting gigs :)
This recipe is definitely for the Pumpkin lover! It has that real pumpkin flavor with a hint of banana. For those of you that want an extra probiotic kick, you can add a scoop of Gryph & IvyRose’s Banana Probiotic Powder. It blends well with the flavors and provides a tummy-pleasing boost. I added a touch more maple syrup and topped it with my favorite gluten-free granola, Purely Elizabeth. While it wasn’t a warm slice of pumpkin pie, it satisfied my craving for the seasonal delight and gave Miami a bit of a traditional northeast Autumn feel. Thanks Earthyandy for the creative recipe and we hope you all enjoy making this with your friends and family as a perfect Fall treat.
** Prepare frozen banana’s and nut milk ice cubes prior to making the shake**
Serving size: 2
* 1/2 cup almond milk or fav nut milk
* 7 almond milk ice cubes
* 3 frozen ripe bananas
* ¾ cup 100% pure pumpkin puree
* 1 tablespoon pure maple syrup
* 1 tablespoon coconut sugar or maple syrup (add more to taste)
* 1 teaspoon pumpkin pie spice
*¼ teaspoon pure vanilla extract or 1/2 vanilla bean
Blend all together! Top with favorite vegan ice cream or coconut whipped cream, like So Delicious Coco Whip!