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Go Dairy Free Recipe!

Pumpkin Pie Protein Shake

By Alisa Flemming

This creamy shake recipe emerged when I had leftover canned pumpkin from the holidays. These days I stock up on pumpkin in the winter, so I can enjoy this healthy, cool shake in summer, too. Please note that the stevia in this recipe isn’t purely for adding sweetness. It also helps brighten the spices and other flavors.

Makes 1 serving


1 medium to large very ripe frozen banana, broken into chunks

1/2 cup lite coconut milk or unsweetened plain dairy-free milk beverage, plus additional if needed

1/3 to 1/2 cup pumpkin puree, to taste

2 tablespoons plain dairy-free protein powder (such as pea protein)

2 teaspoons maple syrup, or to taste

1/4 teaspoon pure vanilla flavoring or extract

1/4 teaspoon pumpkin pie spice (store-bought or Pumpkin Pie Spice Recipe below)

1/4 teaspoon ground cinnamon (or more pumpkin pie spice)

2 to 4 drops stevia (optional)

Generous pinch salt


  1. Put the banana, coconut milk or milk beverage, pumpkin, protein powder, maple syrup, vanilla, pie spice, cinnamon, stevia (if using), and salt in your blender. Blend until smooth, about 1 minute.
  2. If the shake is too thick, blend in more lite coconut milk or milk beverage as needed.
  3. Pour into a glass to serve immediately.


If you don’t have a favorite protein powder handy, you can substitute 1 to 2 tablespoons of nut or seed butter. This will result in a slightly richer and very delicious shake.


In a small bowl, whisk together 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg, and 1 tablespoon ground allspice. You can optionally add up to 3/4 teaspoon ground cloves for a spicier kick. This makes about 1/3 cup.

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