Pumpkin Pie Shake

by Lea Jacobsen
Made with a base of pumpkin and sweet potato, this Pumpkin Pie Shake is not only dairy-free, refined sugar-free, super creamy, and luscious, it’ll also give you a serving of vegetables!

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We’re putting my DIY Pumpkin Pie Spice to use in this delicious pumpkin pie-inspired drink. Although a cold drink might not seem like an obvious choice during this chilly time, with the pumpkin flavour, warming spices, and maple syrup – this is an autumn must-try!

I decided to call it a shake and not a smoothie because I think it’s creamier and sweeter than a smoothie, and it would feel wrong since there’s no fruit (except dates) in this. With its healthy and clean ingredients, it’s sweet enough to be considered treat, but also healthy enough to be a part of your breakfast in the morning. I know I wouldn’t mind getting out of bed if it meant I could have this.

Reasons to make Pumpkin Pie Shake

If you’re still not convinced this is an “autumn must-try“, you might be when you hear that this recipe is:

  • vegan, dairy-free, and refined sugar-free.
  • made with 6 healthy ingredients.
  • super easy and quick to make.
  • basically pumpkin pie in liquid form.
  • totally a serving of your daily vegetables.

Pumpkin Pie Shake ingredients and substitutions

  • Frozen cooked cubed pumpkin and sweet potato: are the base of the shake. They add creaminess, flavour, and natural sweetness. Read more about how to prepare them in the recipe notes.
  • Dates and maple syrup: add natural sweetness. This shake is mainly sweetened with dates, but if it’s not sweet enough, you can add maple syrup to taste. I usually add 1-2 teaspoons.
  • Vegan yoghurt: adds creaminess. I’ve also made the shake with 1/4 avocado. It tastes just as good, but gives it a slightly different colour.
  • Pumpkin pie spice: is essential! If you can’t find it or don’t have it on hand, here’s how you can make it yourself.
  • Non-dairy milk: determines the consistency of the shake. Add more or less depending on how thick or thin you’d like it.

Looking for more autumn breakfasts and treats?

My collection of sweet autumn recipes, especially pumpkin-flavoured ones, is still small, but here are some recipes you may like:

I’d love to hear from you!

If you try this Pumpkin Pie Shake, let me know what you think about it. Rate the recipe, leave a comment below, and take a picture of your shake and tag me on Instagram. My profile name is @spirendeveganer. I’d love to hear your thoughts and see your creations!

Love, Lea

Pumpkin Pie Shake

Yield: 1 serving (~250 ml/1 cup) Prep time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.7/5
( 3 voted )


  • 60 g frozen cooked cubed pumpkin, 1/2 cup (see notes)
  • 60 g frozen cooked cubed sweet potato, 1/2 cup (see notes)
  • 1-2 dates
  • 2 tbsp (vanilla) vegan yoghurt (see notes)
  • 1/4 tsp vanilla bean powder (optional)
  • 150-200 ml non-dairy milk, 2/5-4/5 cup
  • maple syrup (optional)


Place all the ingredients in a blender and blend until smooth and creamy. Add more or less milk depending on the consistency you'd like. If it's not sweet enough, add maple syrup to taste.

Serve immediately and enjoy.


To prepare the pumpkin and sweet potato, I peel and cut them into cubes. Then I boil the hokkaido pumpkin and bake the sweet potato. I bake the sweet potato because it think it brings out its natural sweetness more. Then I freeze both at least for 1 day to give the shake the best consistency. Instead of vegan yoghurt, you can also use 1/4 avocado. It tastes just as good, but gives the shake a slightly different colour.

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