I really love pumpkin! The texture, the flavor, and even the scent. I can’t let the season go by without making a new pumpkin recipe. This dairy-free pumpkin pie milkshake is such a great treat for this time of year!
Typically, I add pumpkin to my smoothies in the fall for an added boost of texture and flavor. Sometimes, it nice to just enjoy a treat though.
Not only is this dairy-free pumpkin pie milkshake creamy, but it has the best flavor too!
Since today is Halloween, we thought it would be there perfect time to share this recipe 🙂
Pin This: Dairy-Free Pumpkin Pie Milkshake
- 1 cup unsweetened vanilla almond milk
- 1/4 cup canned pumpkin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup dairy-free vanilla frozen yogurt
- 2 tsp raw honey (or maple syrup)***
- Simply add the ingredients to a blender.
- Blend until smooth.
- Feel free to add another teaspoon for additional sweetness.
This pumpkin pie milkshake is so easy, there isn’t much to mess up!
When it comes to adding sugar, honey and maple syrup are the best natural options. Learn more about sugar in this post.
There are a few different dairy-free frozen yogurts on the market today. My husband prefers Nada Moo brand. It is made from coconut, but has very little coconut flavor. In fact, my husband absolutely hates coconut. He still enjoys this brand the most.
Remember, just because something is labeled lactose-free doesn’t mean it is dairy-free. Dairy is more than lactose.
I only buy Libby’s pumpkin because it is high quality and always available. There are a few organic options at the store, but I haven’t liked those as much.
Just make sure to NOT buy pumpkin pie filling in a can!
Furthermore, you can also make your own pumpkin puree which is a great way to use up pumpkins you buy.
Do you want more pumpkin treats? Check out the most popular ones from Chemistry Cachet below!