This Vegan Pecan Pumpkin Shake is so easy to make and you don’t use any vegan ice cream to make it. It’s so rich and creamy that you’ll forget it’s actually healthy. In fact, it’s healthy enough to even be your morning smoothie.
This recipe is from my ebook, The Ghoulish Gourmet. You can get the Kindle version at Amazon for $7.95.
Now back to your yummy shake. First, you make your own homemade pecan milk. I don’t bother straining it since I love any little pieces that sneak through in a shake. Then you add the pumpkin puree, ground chia seeds and spices.
Blend more and the ground chia seeds will start to make it a little thicker. They are what will keep the liquid incorporated with the ice, so be sure to include them. Add the crushed ice, blend and enjoy!
This shake is gluten-free, soy-free and has no added oil. It can even be made nut free for a completely allergy-free treat. So what’s not to love, right?
This is also great as a frozen coffee, just substitute coffee concentrate for about 1/2 cup of the water.
Vegan Pecan Pumpkin No Ice Cream Needed Shake
Ingredients
- 1 1/4 cups water
- 1/2 cup pecans
- 1/4 cup pumpkin puree
- 1 teaspoon ground chia seeds or 1/4 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- pinch cloves
- sweetener of choice to taste (maple syrup, stevia, monk fruit, agave and soaked dates all work well)
- 1/2 to 1 cup crushed ice
Instructions
- Make your own nondairy milk by adding the water and pecans to a blender and blending until mostly smooth. At this point, you can strain the mixture or leave the tiny bits of pecan in to add texture to the shake. I like to leave them in.
- Next add the pumpkin, chia seeds, spices and your choice of sweetener to the blender with the nondairy mixture. Blend until smooth, taste and add more sweetener if needed.
- Add ice and blend until it looks like a milkshake. Please note that if you do not have a powerful blender you may need to add the first ½ cup of ice and blend, then add more in ¼ cup increments until it’s as thick as your blender (or undertaker) will allow.
Notes
Nutrition
This shake is from my e-cookbook, The Ghoulish Gourmet. But, it’s great for all of pumpkin season and I’m enjoying one whenever I can!
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Slow Cooker Maple Pumpkin Spice Latte
Paula says
November 5, 2015 at 10:07 pmThis sounds delicious! I may try it with walnuts, as I have no pecans.
Noel says
November 7, 2015 at 9:21 amHow perfectly seasonal! I love the fact that no ice cream is required.
Sophie says
November 27, 2015 at 1:59 pmI made this lovely smoothy already 2 times with home-made roasted pumpkin mash!
So delicious! I also grown the pumpkins myself!
richard says
October 7, 2016 at 9:43 pmThis is my new favorite thing in the world. Didn’t have pecans so I made it with almond milk and it was incredibly delicious.
Kathy Hester says
October 7, 2016 at 11:40 pmThat is great to hear!
Becky says
August 26, 2017 at 5:41 pmI’ve not made this yet, but I’m chomping at the bit. I can just tell it’s going to taste great, so I’m saying yum now!
jenna urben says
October 24, 2018 at 1:59 pmOh my gosh, yum!! This would be perfect for a festive lunch today, and I have everything! Yay 🙂
Cassidy @ Cassidy's Craveable Creations says
October 24, 2018 at 6:54 pmThis recipe is right up my alley, looks great!!! I love the combo of pecans and pumpkin 🙂
Brianna says
October 25, 2018 at 4:53 pmPumpkin is my favorite seasonal flavor! I love the addition of pecans to this shake. I’ll bet they give it a great flavor!
Alisa Fleming says
November 5, 2018 at 11:47 amThis looks divine – so creamy and rich in flavor! I can’t wait to try this one, cold weather or not.