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Healthy Recipe: Pumpkin Pie Shake

This tasty treat is rich in protein and vitamin A.

This Cooking Light-inspired recipe requires whipping together a few ingredients to create a healthy treat for the fall season. Photographs by Melissa Romero.

Accept it, guys: It’s pumpkin season. The major coffee chains are currently overrun with pumpkin lattes/cupcakes/basically anything you can ingest—but for a healthier indulgence, we set out to make our own fall-inspired treat. 

Say hello to our new favorite dessert: the pumpkin pie shake. All that’s required for this super-simple recipe, based on a Cooking Light version, is whipping together a few ingredients. We can guarantee it’ll be a hit at your next gathering. 

Serving size: 4
Nutrition per serving: 129.1 calories, 3 grams fat, 90.8 milligrams sodium, 332.1 milligrams potassium, 21.7 carbohydrates, 5.2 grams protein.

2 cups low-fat vanilla ice cream
1 cup fat-free milk
⅔ cup canned pumpkin
¾ teaspoon pumpkin pie spice
2 tablespoons brown sugar (optional)

Blend all ingredients together until smooth. Pour into four glasses. Top with a scoop of ice cream or whipped cream if desired. Sprinkle with extra pumpkin pie spice.

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  • Ana Browne AnaBell

    use coconut water and crushed ice to replace the ice cream and milk. Stevia and honey are good options and drop the born sugar. and def agree with fresh punmpkin instead of canned.

  • Mary

    Agreed. It's not THAT healthy. But still a good base recipe that could be made into something healthier. Low fat and fat free aren't necessarily better for you. Sometimes they have more sugar added to compensate for the less fat. Stevia as Anna mentioned would be better as would milk alternatives. Also why pumpkin from a can? Use the real stuff. It is pumpkin season after all.

  • Anna

    but that is not healthy, that is horrible. make it with stevia or honey instead of brown sugar and almond milk instead of ice cream and milk!

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