Creamy Pumpkin Pie Shake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A thick, spiced pumpkin smoothie reworked with lightly altered quantities and a subtle twist of maple syrup instead of honey. Frozen banana swapped for avocado to deepen creaminess and add a silky texture. Blended until the surface hums smooth, thick enough to coat the spoon but pourable. Cinnamon garnish optional but recommended for aroma. Milk adjusted on sight to perfect tactile heft. Quick breakfast fix or mid-afternoon pick-me-up, pairs best with crunchy pecans or nutmeg dust. All-in blender concoction with improvised timing and intuitive texture checks. Pantry-friendly, forgiving, cozy fall vibes in a glass.
Prep:
6 min
Cook:
0 min
Total:
6 min
Servings:
2 servings
#pumpkin
#fall recipes
#smoothies
#avocado
#maple syrup
#spices
#quick breakfast
Pumpkin near the end of the can, begging for something other than pie. I’ve thrown in bananas for creaminess before but avocado’s smoother, less sweet, richer. The cool, spiced aroma fills the kitchen while blending. Texture judgment over timing — you want thick yet pourable; not smoothie soup, not pudding pudding. Maple syrup over honey here — adds subtle warmth that reminds me of autumn mornings. A sprinkle of nutmeg alongside cinnamon gives that bounced-not-overdone flavor. Freezing the avocado chunks upfront saves time plus gives cold thickness. The biggest pitfall? Over thinning. Add milk in dribs, not gulps. Pecans on top bring crunch that stops monotony. Simple. Lived in. Always a hit when tried. Feel like I nailed a pumpkin shake variant finally.
Ingredients
- 1 cup pumpkin puree
- 1 ripe avocado, frozen in chunks
- 3/4 cup whole milk, more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Pecans or cinnamon for garnish
About the ingredients
Pumpkin puree can be canned or fresh-roasted but canned is easier, more consistent. Avocado frozen yields natural cream without sugar, unlike banana; substitute frozen banana if you prefer sweeter profile or no avocado on hand. Whole milk ideal for richness, but plant milks are valid—coconut milk adds further thickness, almond makes it lighter but watch flavor clash. Maple syrup provides a mellow, complex sweetness, replaceable with agave or honey if unavoidable but shifts undertone. Spices — freshly ground is best, stale powder dulls impact, so taste wisely. Vanilla extract is key to tying flavors; skip, and it feels flat. Salt a pinch wakes up subtle notes, don’t omit. Pecans optional but worth it; toasted variety offers more crunch and aroma, walnuts also good. Keep frozen ingredients handy for quick assembly. Pecan dust brings texture contrast, important in creamy drinks.
Method
- Start with cold pumpkin puree and frozen avocado chunks into a large, high-powered blender. Hit pulse a few times to break frozen pieces.
- Add milk, cinnamon, nutmeg, ginger, maple syrup, vanilla, and salt. Blend on high, listening for that steady whoosh, about 1 minute. Scrape sides if chunky bits stick.
- Check thickness visually. It should move slowly when tilting but still able to pour. If stubbornly thick, add milk by tablespoons, pulse again for 15 seconds each addition.
- If too runny, toss in a few frozen avocado chunks, blend again briefly. Texture’s everything here, not clocks.
- Pour into chilled glasses. Sprinkle cinnamon or chopped pecans on top. Can’t wait to sip. Smells like fall indoors.
- Serve immediately. Over time will thin and lose charm. Stir before drinking if left standing.
Cooking tips
Using a high-powered blender matters — older blenders churn out uneven texture, pellets of avocado or pumpkin remain unblended. Start with pulse to break up frozen pieces, then full speed for creaminess. Listen for sound — when blender hums steadily, ingredients well combined. Stop and scrape down sides to avoid chunky pockets. Visual thickness test is crucial — pour slowly with tilt, if it runs too fast, throw in milk just a little at a time, pulse in between to avoid watery mess. Too thick? Add more frozen avocado one chunk at a time; the coldness firms it up. Timing is flexible around these cues — 1-2 minutes blending standard, but rely on senses over stopwatch. Pour into pre-chilled glasses if possible to keep texture stable longer. Garnish last moment to prevent sogginess. Drink right away — separation begins quickly. Leftover? Stir vigorously before reheating lightly if desired, but fresh is best.
Chef's notes
- 💡 Frozen avocado chunks start thick and cold. Use pulse first to break them up or blender struggles. Texture relies on sensory check - not stopwatch. Listen for steady hum to know blending is consistent. Scrape blender sides often — chunks hide there. Too thick? Add milk tablespoon by tablespoon. Too runny? Frozen avocado chunks bring back firmness. Don’t dump liquid all at once. Patience matters here for holding richness.
- 💡 Use whole milk for richness. Plant milks work but change texture — coconut thickens but flavors clash; almond thins but tastes lighter. Frozen avocado gives creamy feel without sugar like banana would bring. If sweetness desired, swap avocado for frozen banana but lose the neutral base. Maple syrup adds subtle depth unlike honey which is heavier. Vanilla extract is small but key flavor tie; skip it and blend tastes flatter. Salt wakes up those aroma notes; no salt makes blend duller.
- 💡 Freshly ground spices matter here. Old powder dulls aroma and bite; nutmeg + cinnamon combo balances warmth without overkill. Ground ginger adds a sharp edge that brightens. Garnish last minute — cinnamon sprinkle or toasted pecans add crunch and aroma contrast. Toasted pecans preferred but walnuts also good presence. Blending time flexible — trust sound, texture, not clock. Start pulse, go full speed until smooth, stop if stickiness or chunks appear.
- 💡 Pumpkin puree works canned or fresh-roasted. Canned easier, consistent. Fresh gives extra aroma but texture varies. Keep avocado frozen until use — cold chunks thicken, keep blend from watery. Don’t blend long after texture perfect or separation starts. Pour slowly into chilled glasses to set texture longer. Stored shake thins fast, stir before drinking if sitting. Heat lightly if needed but flavor fresh better. Pecan dust or nutmeg dust adds texture contrast — important balance for cream drinks.
- 💡 Texture judgment key. Should coat spoon yet pour with gentle tilt. Not soup, not pudding. Freeze avocado in manageable chunks. Add milk slowly. Sound clues from blender — steady whoosh means emulsification. Stop, scrape if chunks remain. Garnish last moment to prevent sogginess. Drink immediately for stable texture. Leftover thins quickly, loses thickness strength. Reblend or stir vigorously to try to regain but expect differences.
Common questions
Can I substitute frozen banana for avocado?
Yes, banana adds sweetness and more sugar, creaminess changes. Avocado is neutral, less sweet. Frozen banana makes lighter texture, maybe runnier depending on ripeness. Watch milk amounts, might need less.
What if shake is too thick?
Add milk slowly, tablespoon at a time. Pulse blending between adds cream but keeps thickness. Avoid pouring large liquid amounts or loses body. Frozen avocado chunk can be added back to thicken if over-thin. Texture control sensory based, not mechanical.
How to store leftovers?
Keep in fridge in airtight container, try to consume same day. Shake separates and thins while standing; stir or reblend before use. Heat lightly if needed but freshness fades. Chilled glass slows separation during serving but no long hold once poured.
What milk alternatives work best?
Coconut milk thickens more but flavors can overpower. Almond milk thins blend, lighter flavor. Oat milk close to whole milk in texture but sweetness varies brand to brand. Adjust milk volume thinking thickness, not just measurement. Plant milks can change mouthfeel and cooling effect slightly.
