Each year, September rolls around and as I start to mourn the end of summer I also start itching for some pumpkin in my life. Last year, my favorite pumpkin recipes included Pumpkin Pie Vegan Overnight Oats (the perfect, easy fall breakfast), Garlic-Maple Pumpkin Hummus (you just have to trust me on this one – amazing!) and Sweet & Salty Roasted Pumpkin Seeds (my most addictive recipe yet). Two years ago I was loving Pumpkin Risotto (definitely making this again!). This year, I started craving pumpkin pie pretty early in the season but decided it was way too early to start baking. Enter: my new Pumpkin Pie Protein Shake. Bam! It is cool, refreshing and the perfect way to transition into fall while the weather is still warm and sunny. This shake tastes just like yummy, velvety pumpkin pie (think a creamy, pumpkin blend bursting with cinnamon, vanilla, ginger and nutmeg flavor) but contains no refined sugars and is full of orange veggie goodness. Each serving offers 10 grams of plant-based protein without any cholesterol. And, this shake provides 10 grams of filling, heart-healthy fiber coming mostly from the chia seeds, pumpkin and oats. This shake is just dreamy and makes for perfect pre- or post-workout fuel.
Here is a video of me making this recipe. I walk you through the instructions step by step and provide extra tips throughout. Follow me on snapchat (eatingbyelaine) for more recipe demos and behind the scenes in my kitchen.
Pumpkin is everyone’s favorite fall-time vegetable. But did you know it is also packed with disease-fighting nutrients? Pumpkins have actually been deemed a “super food,” and for good reason. They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage. They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C, E and K. Canned pumpkin is packed with these nutrients too.
As always, this recipe is vegan, gluten-free, peanut-free and soy-free. It also has a nut-free option if you replace the almond milk with another non-dairy milk option such as oat, hemp, rice or coconut. The recipe is naturally sweetened with dates making it refined-sugar free.
I included an optional ingredient below: blackstrap molasses. Its flavor pairs well with the ginger flavor. I love blackstrap molasses mainly because it is such a great source of vegan iron, but it also provides calcium, potassium, vitamin B6, magnesium, copper and more!
I hope you enjoy this nutritious protein shake as much as I do. And I look forward to creating more pumpkin-based recipes for you all in the weeks ahead. I’m thinking about making pumpkin granola, pumpkin soup and a vegan/nut-free/gluten-free pumpkin pie! I would love to hear in the comments below what you think and if you have any other pumpkin recipe requests.
If you make this Pumpkin Pie Protein Shake I would love to see! Please snap a pic and tag @eatingbyelaine so I can see your creations! Happy (almost) fall, everyone!
- 1 cup unsweetened, vanilla non-dairy milk (I use almond milk but you can use coconut, hemp, oat or rice)
- 8 non-dairy milk ice cubes (I use unsweetened, vanilla almond milk here and freeze in ice cube trays the night before)
- 5 pitted dates
- ½ cup pumpkin puree
- 3 tablespoons old fashioned oats (gluten-free if desired)
- 3 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon vanilla bean powder (or 1 teaspoon pure vanilla extract)
- ⅛ teaspoon nutmeg
- optional: 1 teaspoon blackstrap molasses (for added iron, calcium, potassium,vitamin B6, magnesium, copper and more)
- Place all ingredients in a high speed blender and puree from low to high until silky smooth. If your dates are not moist and have dried out too much you can soak them in boiling water for a couple minutes before pureeing. If you have a powerful blender though it shouldn't matter too much.