Creamy Pumpkin Protein Shake
This pumpkin protein shake tastes like a creamy spiced pumpkin pie in a glass, but it's packed with enough protein and fiber to get through the school morning chaos. No chalky aftertaste, no weird textures – just a genuinely delicious breakfast that takes five minutes to throw together.
Equipment
- High-speed blender
- Measuring Cups and Spoons
- Tall glass and straw
Ingredients
Wet Ingredients
- 1/2 cup canned pumpkin purée (100% pumpkin, not pie filling)
- 1 cup unsweetened vanilla almond milk (or milk of choice)
- 1/2 frozen banana (peeled and sliced)
Protein & Fat
- 1 scoop vanilla or unflavored protein powder (or collagen peptides)
- 1 tbsp almond butter or cashew butter (or tahini for nut-free)
Spice & Flavor
- 1/2 tsp pumpkin pie spice
- 1 pinch sea salt (non-negotiable)
- 1 tsp maple syrup or honey (optional, only if you want it sweeter)
For serving (optional)
- coconut whipped cream or extra cinnamon
Instructions
- Add the almond milk, pumpkin purée, frozen banana, almond butter, protein powder, pumpkin pie spice, and salt to the blender. (I always put the liquid in first – it helps everything blend smoothly without the powder caking on the bottom.)
- Start on low, then ramp up to high for about 45 seconds, or until completely smooth and creamy. If it's too thick, add a splash more milk. Too thin, toss in a handful of ice or a few extra frozen banana slices.
- Taste it. Does it need more spice? A pinch more salt? A tiny drizzle of maple syrup? Adjust now. Simone likes hers with a dash of extra cinnamon on top. I like mine with a splash of cold brew coffee blended in for an iced pumpkin latte situation.
- Pour into a tall glass, top with a dollop of coconut whipped cream or a sprinkle of cinnamon, and drink immediately. I sometimes pour the extra into a little cup for Simone to sip on the way to school – it's her breakfast bonus.
Notes
Meal prep tip: Pre-portion the pumpkin purée, almond milk, and almond butter into a mason jar. In the morning, just dump it in the blender with the frozen banana and protein powder. Or make a smoothie pack: frozen banana slices, protein powder, and dry spices in a zip-top bag labeled 'Pumpkin Shake'. Store in the freezer.
Variations: For a dairy-free/vegan version, use plant-based protein powder and oat or coconut milk. For nut-free, swap almond butter for sunflower seed butter or tahini. For a pumpkin spice latte, replace half the milk with cold brew or cooled strong coffee.
Storage: Best fresh, but can be stored in a sealed jar in the fridge for up to 24 hours. Shake or re-blend before drinking.