Plant-Based Spiced Pumpkin Pie Shake

A refreshing, subtly sweet frozen treat.

Image Credit: Jordan Lomibao 

Back in the early days of our relationship, when Mr. DoH and I would make the long drive north to his parents’ house for the holidays, we would always stop halfway in Wilkes Barre, Pennsylvania to eat a good old American meal at Red Robin.

I am not quite sure how this became a habit for us in those early days, but we loved it. During our glutinous excursion, I always immediately ordered an essential seasonal offering: the Spiced Pumpkin Pie Shake. I drank it all within a few minutes of it being set down at our table and proceeded to make Mr. DoH finish my burger because I was too full.

Image Credit: Gaelle Marcel

Fast forward about five years, several dietary changes, and an adorable pup later, and our beloved traditional Red Robin pit stop is a thing of the past, colored in nostalgia. That being said, we all know that my indulgence this time of year cannot be tempered. Consequently, I had no choice but to create an icy little sidekick to my warming Stay at Home Sleepy Pumpkin Latte.

Allow me to introduce you to my Plant-Based Spiced Pumpkin Pie Shake. Flavorful and refreshing: it’s a seasonal delight, girl!

Image Credit: Director of Household

Plant-Based Spiced Pumpkin Pie Shake

Servings: 1


1/2 c plant-based vanilla ice cream (I used So Delicious Very Vanilla Cashew Milk ice cream)
Scant 1/2 c plant-based milk (I used my fav, Oatly Oat Milk)
Scant 1/2 c pumpkin purée
1/2 t (heaping) Ceylon cinnamon
Heavy pinch ground nutmeg
Pinch ground clove
Pinch ground cardamom
Pinch ground allspice
1/2 t maple syrup (for a sweeter shake, add another 1/2 t)
3/4 c ice

Vegan-friendly graham crackers (I used Kinnikinnick Smoreables)
Coconut whipped cream (optional)

Add all shake ingredients into a blender. Blend until smooth. (I used the ice cream making option on my blender for a nice consistency.) Top generously with graham cracker crumbles and (optional) coconut whipped cream. Enjoy!