Warm pumpkin pie in the form of a milkshake! Dairy free, low in sugar, and totally indulgent tasting!
I’ve been an almond milk drinker for awhile now..a long while, I can’t even remember the last time I drank dairy milk. So when Silk approached me about the Taste Challenge, converting someone into an almond milk drinker, I hopped right on it!
Last Fall, when I stayed with my mom for a month before we moved, I brought almond milk into her house..she kind of looked at me sideways, but stuck with her cream. Within the first week, I had her trying it in smoothies and lattes, and she loved how much creamier and naturally sweeter it made everything! Im proud to say, she now keeps a container in her fridge at all times!
Now, for this challenge, I decided to take on my husband, who adamantly has been protesting for years about my love for vanilla almond milk. He says at least once a week, “I don’t know how you drink that stuff”. Blasphemy, I know.
But since, I couldn’t get him to drink it straight out, I had to trick him into it, kind of like how I have to trick and sneak veggies into my kids meals once in awhile. 😉
Every Fall, he begs me for this milkshake. It takes a little more work because it requires fresh pumpkin, not the canned kind. (& sorry, but in this one instance, it makes a difference.) So! I made it for him recently when i knew he was on his way home from work, but instead of using cream and lots of sugar, I switched it up to almond milk and lightened up the sugar. I was nervous that it would lose its sweet, creaminess, the best part of a milkshake, but it didn’t! It was better, because not only was it still creamy, but it wasn’t so thick and heavy sitting in our bellies.
So, he walked in and I handed him a nice warm glass of this Pumpkin Pie Milkshake. He says “oh, finally! thank you!” perfect and delicious, as usual, thanks babe’
Take that. After I revealed my secret, he’ll never diss on it again! Safe to say he loves it now! 😉 Oh & my kids couldn’t get enough either!
So I challenge you to try it! Sign up for the silk newsletter, and receive a coupon to try Silk for yourself! (plus a chance to win awesome prizes each month!)
This conversation is sponsored by Silk. The opinions and text are all mine.
Warm pumpkin pie in the shape of a milkshake! Dairy free, low in sugar, and totally indulgent tasting!
Ingredients
- 4 cups fresh cooked pumpkin (see instructions below)
- 1 cup unsweetened vanilla almond milk
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup pure maple syrup
- 1 Tablespoon dark brown sugar
Directions
- Take your pumpkin and clean out the seeds, peel the skin, and chop into 1" pieces. Place in a large resealable bag in the freezer until ready to use, or cook and puree immediately.
- For this recipe, take your freshly cubed pumpkin and drop about 5 cups into a pot of slightly boiling water. Reduce the heat to medium, and let them cook until soft and tender. Drain in a colander.
- In a blender, add about 4 cups of the warm, cooked pumpkin, press out a little of water.
- Warm your almond milk in the microwave for 45-60 seconds, then pour it into the blender.
- Add in all the remaining ingredients and pulse until smooth and creamy, stopping once to scrape down the sides. Enjoy!