This is a wonderful pumpkin pie shake recipe for using up leftover roasted pumpkin or winter squash, and it’s like having dessert for breakfast. Pumpkin pie as a morning smoothie is simply amazing, and when you add Daily Shake – it’s full of nutrition!
Perfectly spiced and with just the right amount of sweetness, this shake is packed with healthy fats and nutrients to keep you satiated and energized for whatever your fall and winter months have in store.
It’s great anytime of the day or year, but particularly wonderful right now when fresh pumpkins are readily available. Don’t forget to keep your seeds to make delicious roasted spicy pumpkin seeds. Finally a healthy alternative to a pumpkin spice latte!
1 sugar pumpkin, or ½ cup canned pumpkin
8 ounces coconut milk (make it at home, or buy some in a BPA free can)
4 ounces chilled almond milk
1 teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ teaspoon freshly grated or ground nutmeg
1 teaspoon freshly grated ginger or ½ teaspoon ground dried ginger
½ teaspoon ground allspice
pinch of ground clove
pinch of sea salt
1 date, pitted
2 tablespoons coconut palm sugar
(Skip this step if using canned pumpkin)
To make pumpkin puree:
Slice the pumpkin in half and remove seeds. Place the two halves face down in a baking dish and add ¼ inch water. Bake at 350°F until tender, about 45 minutes to 1 hour depending on the pumpkin’s size. Once the pumpkin is cool, scoop the flesh into a blender. Pulse until the pulp is smooth. Set aside ½ cup of the puree for your shake. Put the remaining puree in an airtight container and store in the fridge for up to five days.
Place all the ingredients into a high speed blender and blend until smooth and creamy. This will take about 45 seconds.
Recipe by Frank Giglio, Photography by Jenny Nelson
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