I'm quite certain that there is a cozy place where summer meets fall. Maybe in a small cafe, under a dusty golden tree with sparkly amber and chestnut-colored leaves, a babbling brook circling the back porch, gushing under a stone bridge, pink and gold fireflies skimming the cold blue water. Inside the cafe are dozens of tiny wooden tables all serving up this treat. Ready-to-sip glasses of my vegan Frosty Pumpkin Shake. Lets all go there and grab a sip, yes?
Shake Up Pumpkin. Thick and frosty with hints of cinnamon and coconut - this pumpkin shake is the perfect way to embrace your craving for pumpkin amidst the heat of late summer. Plus get my cube technique for making the thickest pumpkin shake ever - without adding in any vegan ice cream..
I'm weak. Very, very weak.
I had no intention of posting pumpkin recipes when it is still (quite obviously) summer. Still hot. Eighty-six degrees outside today. Shorts and flip flops weather. No fluffy hats or scarves in sight. But shoot, pumpkin is my kryptonite.
This weekend I wandered into Williams and Sonoma. World Market. Whole Foods. Peets Coffee. All of which are completely and totally (sillily) convinced that fall is here. Pumpkin Spice Lattes. Halloween treats. Harvest decorations. And pumpkin. Stack and stacks of canned pumpkin just waiting to fill my pantry. Crap. I'm oh so very weak.
And into my cart went the pumpkin. There was no turning back.
But luckily I really only had one pumpkin craving this weekend. A pumpkin shake. Thick and frosty with accents of coconut and cinnamon. Fast, easy, amazing.
Ice Cube Technique. I was testing out a new pumpkin shake technique for this recipe and I am happy to say that it totally worked. Super thick and frosty results without adding vegan ice cream.
I froze both the coconut milk and the pumpkin puree into ice cube trays - for blending into my shake. Then all you really do is add splashes of liquid until the shake blends. Sweeten and spice - and lightly salt.
Tip! The pumpkin puree in the 'boxes' pours a bit more easily than 'canned pumpkin' - so it is perfect for this recipe. Read more about boxed vs. canned pumpkin puree here on Babble.
Grab a straw or spoon and sink into icy, creamy, cinnamon-spiced, maple-sweet, pure pumpkin euphoria - via this dairy-free shake. No ice cream needed. Five ingredients.
(TWO versions - because I know some of you like a lower-fat shake! Try Banana Pumpkin too!)
Frosty Pumpkin Shake
vegan, serves 1-2
4-5 large pumpkin puree ice cubes
4-5 large coconut milk ice cubes (full fat or light)
non-dairy milk or creamer
maple or agave syrup to taste
a few pinches of cinnamon + a pinch of salt (to taste)
Or try my lower-fat option!: Pumpkin Banana. All you do for this version is replace the coconut milk ice cubes with frozen bananas. And add an extra pumpkin puree cube or two for more pumpkin flavor. The banana flavor is pleasantly mild allowing the pumpkin, cinnamon and hint of maple flavors to shine through.
Directions:
1. Freeze your pumpkin puree and coconut milk ahead of time. (I know, I know, "booo" lack of instant gratification. But trust me, the prep is well worth it!)
2. Pluck your cubes and add a 1:1 ratio - or add more pumpkin for a more pumpkin-y blend - or more coconut cubes for a creamier coconut-y blend (this recipe is easy to customize.)
3. Add a splash of non-dairy milk or creamer. I used plain creamer for a super decadent blend. Add a few spoonfuls of sweetener and your cinnamon and salt.
4. Blend on low until the cubes blend out and the mixture becomes too thick to blend. Then add in more splashes of the non-dairy liquid. Keep adding until the blend swirls in a thick yet creamy texture.
5. Do a taste test and add more sweetener, spice or salt as desired.
6. Pour and serve!
knj says
How much pumpkin do you think that would be?
Sherry says
I am heading to the freezer. This sounds incredible....and my local health food store has the boxed pumpkin. I hope it freezes fast. I made the cubes small : )
Kathy Patalsky says
🙂 enjoy! Love this shake!
Heather McClees says
Hey Kathy, I know this is an older post, but I wanted to ask, where did you find the boxed pumpkin puree? I can't ever find it in stores. Thanks!:) I think until I find some I might try blending the coconut milk and canned pumpkin together in the blender and then pouring into ice cubes as an alternative. Thanks!:)
Kathy Patalsky says
so glad you got a chance to try it!! 🙂 thanks !
Sherry (BTLover2) says
Finally got around to making this today -- why did I wait so long???? It's superb! The full-fat version is a treat for me so next time it'll be made with banana. I have no doubt that it too will be outstanding! Thanks, Kathy, for another delicious and creative recipe!
Kathy Patalsky says
Glad u enjoyed it!
cdv says
I made this. It was heavenly. Thank you SO much for sharing this recipe.
Kathy Patalsky says
They are shaped to fit inside water bottles.. Any ice tray will work. And thanks! 🙂
Kathy Patalsky says
ahaha dontcha just love spellcheck. Krypton ire sounds like a drunken version of kryptonite. which makes me giggle just a little. 🙂
Fuji Mama says
Darn spell check! Kryptonite!!
Fuji Mama says
Pumpkin is my krypton ire too, and I'm perfectly happy to drink my krypton ire every day of the year...yum!
Kathy Patalsky says
Aw, I know how that feels. 🙁 hang in there! College is an awesome time of life.
Lindsay Bohémier says
My mouth is WATERING! Why do I have to be at college and away from my awesome kitchen full of vegan love? 🙁
Fezelry Jewelry says
OH MY GOSH!!! Going to whole foods... (AGAIN) tonight! I must make this asap!!
Kathy Patalsky says
Whole foods has two brands!
Beth L. says
I have never seen boxed pumpkin. Can anyone tell me where to purchase it. Also, love your pumpkin glass. 🙂
Thanks
Kathy Patalsky says
Aw thanks!! 🙂
Kate Mortell says
Pumpkin is MY kryptonite too! Plus, I am on a frozen banana kick. Can't wait to try this Frosty Pumpkin Shake.
Christina says
Pumpkin in shake form AND with coconut milk!!? SOLD! I love the idea of freezing the mixture before to make for a quick and easy shake. This looks incredible and I am sure tastes just as amazing.
Cheryl Walker says
I love everything about this post from your use of "sillily" to the gorgeous photography of a TANTALIZING punkin' smoothie. I'm all over this. Thank you.
Yashalife says
Sounds tremendous. Looks delightful. All over this. Great post.
Jessica says
Yesssss!!! Pure pumpkin nirvana. Thank you for such a timely answer to what I've been craving. (P.S. I love your pint glass...Mmmmmmmmm...pumpkin ale....
Kay Wilson says
I hear u in tucson, where is our fall>>>
suzie says
I would love to make this frosty. Your ice cubes look a bit different, what kind of trays did you use? By the way, I Love, love your blog!!!!
Nikki @ the Tolerant Vegan says
It's NEVER too early for pumpkin! Bring it on!!
leah says
Okay.. so there's another pumpkin fan out there?? I just bought so many jars last week.. feeling it was "that time of year!" Oooh... I'm making this today! Thanks!!!
Warm Vanilla Sugar says
I love the simplicity to this! It looks fabulous!
MaryHollywood says
Yep, this will DEFINITELY be my weakness for the next couple of weeks, considering it's still in the 100s here in Arizona. Thank you, as always, Kathy 🙂