• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Pumpkin

    Published on: October 8, 2014 by Janice Lawandi; Updated on: January 26, 2023 7 Comments

    Pumpkin spice shake

    479 shares
    • Facebook23
    • Reddit
    • Flipboard
    Jump to Recipe
    Easy vegan pumpkin pie shake with Almond Breeze almond milk

    This vegan pumpkin spice shake is made with almond milk, frozen pumpkin purée, and lots of fall spices for a flavourful drink that's still healthy enough.

    pumpkin pie shake made with almond milk and lots of autumn spices
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Many of us like to buy a few sugar pumpkins in the fall to make homemade pumpkin purée. All you have to do is roast the pumpkin until the flesh is soft enough to purée. Sometimes homemade purées can be more watery than the commercially canned pumpkin, so I like to strain it through a few layers of cheesecloth to make sure it's thick enough for baking with. 

    When you go to all that effort, it's nice to make a big batch of purée. Then you can explore more recipes for baking with pumpkin—order your copy of the e-book All About Pumpkin so you can celebrate this star ingredient!

    Freezing pumpkin purée

    I freeze some of it in different portion sizes to be ready for a variety of recipes:

    • freeze 0.5 cup portions to make a small batch of baked pumpkin donuts or these cute pumpkin whoopie pies filled with cream cheese frosting.
    • freeze 1 cup portions for easy recipes like this pumpkin loaf cake, this whole wheat pumpkin bread, or even this maple pumpkin bread
    • freeze 1.5 cup portions for this healthier pumpkin bread which is also eggless, dairy-free, and vegan, or this fabulous pumpkin bread with cranberries
    • freeze some in ice cube trays for smoothies and shakes (like the recipe below)
    Glasses of vegan Pumpkin pie shake made with Almond Breeze


    Most smoothies are banana-based, often made with frozen banana which gives the drink a creamy, thick textures. This shake is made with frozen pumpkin and almond milk (and specifically Almond Breeze). I also usually opt for the unsweetened kind (whether plain or vanilla) because I like to control my sweetness. I've been using Almond Breeze since 2009, and I've been hooked ever since. I've got to be honest though: I would not drink Almond Breeze straight, BUT I love it in breakfast porridges, blended in shakes, or even to bake with.

    4 glasses of orange pumpkin spice shakes garnished with cinnamon sticks.


    Almond Breeze has added a new line of refrigerated almond milk beverages that come in 1.89-litre packs and start out in the refrigerator aisle (different from the shelf-stable tetra paks). I found this convenient for a recipe like this one because adding room-temperature milk to a cold shake kinda doesn't make sense and I never remember to pre-chill my almond milk before opening it because my shake-making is usually spontaneous.

    If you are a big fan of baking with pumpkin, check out my new e-book All About Pumpkin full of tips and tricks for getting the most out of fall's most beloved ingredient!

    I am not one for protein powders or adding scoops of anything more than the fruits and veggies I'd eat if I weren't about to blend them. And, as I mentioned earlier, I don't think every single "healthy drink" that comes out of my blender should involve a banana. This is a pumpkin pie shake and it tastes exactly like pumpkin pie: a little sweet, a little spiced, and a little creamy. In fact, I based this vegan shake recipe on the ingredients in the pumpkin tarts. I have consumed blender-fulls of this pumpkin pie shake. It's really very good, if I may say so myself. 

    📖 Recipe

    vegan pumpkin pie shakes

    Pumpkin Spice Shake

    AuthorAuthor : Janice Lawandi
    This is a pumpkin spice shake that tastes exactly like pumpkin pie: a little sweet, a little spiced, a little creamy.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Drinks
    Cuisine American
    Servings 2
    Calories 157 kcal
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 500 mL Almond Breeze unsweetened almond milk
    • 25 grams light brown sugar more or less depending on how sweet you like your shakes
    • 5 mL pure vanilla extract
    • 15 mL pure maple syrup
    • 2.5 mL ground cinnamon
    • 1.25 mL ground ginger
    • 0.625 mL ground nutmeg
    • 1 pinch ground cloves
    • 250 grams pumpkin purée about 10 ice cubes worth if using homemade pumpkin purée frozen in ice cube trays

    Instructions
     

    • In a blender, start by blending the almond milk, sugar, maple syrup, and spices.
    • Add the pumpkin purée and blend until it's the consistency of a thick milkshake.
    • Divide among glasses. Makes 4 small servings or 2 breakfast portions. You can sprinkle with some freshly grated nutmeg, ground cinnamon, or even graham cracker crumbs.

    Notes

    I made this shake recipe with Almond Breeze unsweetened almond milk

    Nutrition

    Calories: 157kcal
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

     Almond Breeze sent me samples of their almond milk and financial compensation to develop recipes with their products this month. Thanks for supporting the sponsors that allow me to create new recipes for Kitchen Heals Soul. As always, please know that I wouldn't mention the product if it wasn't worth it. And I really have been using Almond Breeze since 2009.

    More Pumpkin Baking Recipes

    • A yellow plate of baked pumpkin donuts coated in cinnamon sugar.
      Baked pumpkin donuts
    • Scoops of pumpkin ice cream in little bowls with pie crust cookies.
      Pumpkin ice cream
    • Serving pumpkin pie on black plates.
      Pumpkin Pie Without Evaporated Milk
    • A plate with a pumpkin muffin split open and smeared with butter, with a cup of coffee on the side.
      Pumpkin Muffins With Streusel Topping

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Melissa says

      October 14, 2014 at 11:07 am

      ummm... this looks so yummy... now to get one delivered 😉
      M.

      Reply
    2. Sondi says

      October 10, 2014 at 6:54 pm

      I love the idea of making pumpkin cubes - I'll have to do that soon! When I make smoothies, I rarely use banana. Lots of people like to use them because they add sweetness, especially if you are also tossing greens into your smoothie, and frozen bananas offer a thick, creamy texture. Me? I much prefer berries over bananas in smoothies.

      Reply
    3. Stephanie says

      October 08, 2014 at 11:18 pm

      Yummm!!! I agree that all smoothies rely on bananas too much. Pumpkin is a genius replacement

      Reply
    4. Shareba @ In Search Of Yummy-ness says

      October 08, 2014 at 4:16 pm

      I've been experimenting with pumpkin-flavoured drinks too, but I haven't found anything that I really like yet. Your shake looks yummy though! I've pinned this to my "pumpkin love" board 🙂

      Reply
      • Janice says

        October 08, 2014 at 4:38 pm

        Thanks, Shareba! I tried a few versions of this recipe, but this was my favourite in the end. One of my versions even had a little Bird's Eye custard powder in it, but that one tasted great but had a cornstarch-y mouthfeel I didn't like. In the end, the simplest ingredients worked out the best, I guess 😉

        Reply
    5. Lynn says

      October 08, 2014 at 1:14 pm

      I like the texture bananas provide, especially if I'm not including yogurt in the smoothie. But that's just me.

      Reply
      • Janice says

        October 08, 2014 at 2:00 pm

        Thanks! Hmmm, maybe it lends a certain creaminess? But doesn't it overwhelm flavours?

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Berry Baking

    • Milk crumbs on a Momofuku Milk Bar style cake-layers of blackberry curd, almond cake, and almond frosting
      Blackberry almond cake — Milk Bar style
    • raspberry amaretti semifreddo slice
      Almond raspberry semifreddo
    • Vanilla cardamom tapioca pudding with strawberries
      Homemade tapioca pudding recipe with fresh strawberries
    • A pan of baked honey blueberry muffins with streusel topping.
      Honey blueberry muffins
    • A plate of raspberry financiers.
      Raspberry Financiers
    • Honey-kissed-strawberry-rhubarb crumbles
      Strawberry Rhubarb Crumble With Honey

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.