Food + Wine

Pumpkin Pie Shakes-healthy, vegan, G-free and delicious!

So my oldest child fell up the stairs yesterday.  Busted his mouth on the banister.  It was this whole thing, most of you veteran parents have been there before…you hear your child scream, you run to find him and see him covered in his own blood and tears.  Not the best way to kick off an evening.  And poor little guy- can’t speak really well, can’t really eat, he’s just this swollen-mouthed version of his happy, playful self.  So I set out to make him something special to eat…er, sip that would be both delicious and healthy enough to count as a meal.  And since it’s that time of year, I decided to make pumpkin pie flavored shakes!  I know I could have just blended vanilla ice cream with canned pumpkin pie filling and it would have been incredible (done that before, and it is) but I needed it to be healthy enough to be a meal replacement.  And what I came up with is so, so delicious.  These shakes ended up being not only healthy but vegan and gluten free.

So…if you roll that way, you’re welcome.

Both my kids loved them so much.  And seeing the crooked-toothed smile from my little guy after he took his first sip just made my day.

Clearly it’s hard to both smile AND sip from a straw…but trust me, they’re satisfied customers.  Lots of smiles were happening pre and post-sip.


I hope you enjoy them too!!

*Pumpkin Pie Shakes (Healthy AND Vegan!!!)

In a blender, combine the following.  Puree until completely smooth.

-1 can full fat coconut milk
-3/4 cup canned plain pumpkin puree
-1/2 cup nut butter (I actually used Sunbutter (yes, I know it’s a seed-butter), because my daughter goes to a peanut-free preschool and turns out, she hates sunbutter sandwiches so…I’m left with a full jar of it but cashew and almond butter would both be great…peanut butter would be too strong.)
-1 frozen banana
-1 tsp pumpkin pie spice
-pinch kosher salt
-agave or maple syrup to taste (If I were making this for me, I wouldn’t need to add any extra sweetener, but I wanted to make it as special as I could for my little slugger.)

Serve as is, or place in the freezer for a bit to get super cold and thick!

(And for a delicious vegan, G-free, raw and processed sugar free version of actual Pumpkin Pie, follow this link:
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