I wore a jacket today for the first time this season on an evening walk with Harper around the neighborhood.
Dan was stoically shivering beside me, despite my solid attempts to get him to bring a jacket.
“It’s not that cold”, he argued, grasping elbow to elbow around his middle like a protective barrier to keep out the chill.
The air was cool and crisp for the first time this season, and I found myself craving all of the pumpkin…everything.
This launched a discussion about PSLs (Pumpkin Spice Lattes), both of us agreeing that they really are too sweet to be good.
But then most pre-made pumpkin things this time of year taste too sweet to my taste buds.
My thoughts are this…if you can’t taste the pumpkin…then what’s the point?
The point is that you need to make these these Lower Sugar Pumpkin Pie Shakes, friends!
They’re packed with pumpkin, protein, and nourishment to get you moving and grooving into fall– hopefully with a jacket on.
The concept for these shakes came about when I couldn’t find a banana-free and plant-based pumpkin pie shake recipe.
Sure, there’s plenty of sweet frozen fruit that you can add to pumpkin to make a fun shake, but I wanted the shakes to look visibly vividly orange, you know?
In yoga we’re learning about balancing the chakras and the color of the sacral chakra is orange.
Bring on the pumpkin and let the inner healing begin.
I used a blend of pre-steamed and frozen cauliflower and zucchini to add bulk and fluff to the mixture without any banana!
This also worked to keep the rich pumpkin taste and beautiful orange color intact.
These Lower Sugar Pumpkin Pie Shakes are lightly sweetened with just ONE Medjool date.
No PSL syrupy sweetness here, friends.
Just pure pumpkin and gooey date goodness.
Dates are a great source of vitamins, minerals, and complex carbohydrates while adding natural caramel sweetness and that “pie-like” feel.
I love this recipe because it’s totally customizable to meet your sweet tooth halfway.
If you prefer sweeter shakes, taste, and add another Medjool date to sweeten things up even more.
Want to go even lower sugar? Add half.
I found that one date was the perfect amount for me, with a healthy sprinkle of my favorite seasonal granola on top, of course.
When it’s fall, I almost always have a bit of pumpkin in the fridge from an opened can.
I love spooning it into my shakes and smoothie bowls for extra fiber and vitamin A.
If you have a pre-roasted pumpkin or WANT to roast and puree pumpkin for this recipe, go for it!
All you really need, though, is a can of 100% pumpkin puree (not pumpkin pie filling!)
The ingredients should read: Pumpkin. period.
To turn this shake into a smoothie bowl or even thicker drink, try freezing your canned pumpkin in a freezer safe container and add to the recipe that way.
Generally, I just spoon mine in as is and and go for a thick and creamy shake consistency.
Whip up one of these Lower Sugar Pumpkin Pie Shakes (Banana-Free) to refuel after a fun fall workout, as a quick snack, or even a a healthy dessert.
Add a handful of spinach for extra nutrients if you’re not concerned about the integrity of the orange!
I love adding a spoonful of peanut butter to mine for a pumpkin peanut butter twist.
If you aren’t a protein powder user, you can still enjoy these shakes without protein– simply omit and blend away.
Enjoy them like a shake or bowl them and eat with a spoon and your favorite toppings!
If you try these Lower Sugar Pumpkin Pie Shake (Banana-Free), let me know! I’d love to see how yours turned out!
Be sure to leave a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your shakes!
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Creamy Pumpkin Pie Shake with a lower sugar content than your orange drink! Lightly sweetened with Medjool dates and fluffed up with steamed and frozen cauliflower.
- 1/3 cup pumpkin puree
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- dash of pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1 Medjool date, pitted
- heaping 2/3 cup steamed and frozen cauliflower or zucchini
- Add all ingredients to a high speed blender and process until well combined and creamy. Taste and adjust as needed– adding another date for more sweetness, almond milk for a thinner consistency, and pumpkin pie for spice.
- Pour into a glass or bowl and serve immediately with desired toppings. I used grain-free gingerbread granola!
- Category: Protein Shake, Breakfast, Snack, Dessert
- Cuisine: Vegan, Refined Sugar Free, Gluten Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!