Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream
/For all the pie haters and baking haters.
For all the pumpkin lovers.
For the milkshake fanatics.
This recipe is for you.
I’m not a pie hater by any stretch of the imagination, but I wanted to get creative with an equally delicious, decadent, pumpkin-filled dessert. Something that’s easy to throw together after you wake from your Thanksgiving day food-coma-slumber.
It’s creamy. Seriously, so creamy.
Speckled with spices and loaded with pumpkin.
Then topped with a dollop of creamy love and toasted pecans and coconut.
A from-scratch milkshake?
Vegan and gluten-free?
No baking necessary?
Decadent?
Pumpkin filled.
yes.yes.yes.yes.yes.
My favorite thing to do is let this sit for just a few minutes before eating. I love the melty, delicious ice cream puddle that collects on the sides!
Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream
gluten-free, vegan // yields 4, 1/2+ cup servings
for the milkshake:
- 1 can full fat coconut milk, whisked well
- 1/2 cup raw pecans
- 1 cup large flaked unsweetened coconut
- 1/2 cup pumpkin puree
- 3-4 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 1/2 – 1 3/4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 – 1/2 teaspoon nutmeg
- 1/8 teaspoon all spice
- 1/16 teaspoon clove
- pinch of salt
- unsweetened almond milk, or soy/rice/etc.
for the coconut whipped cream:
- 1 can full fat coconut milk, fully chilled and not shaken
- 2 teaspoons maple syrup
- 1/4 – 1/2 teaspoon cinnamon
Prep: Pour entire can of whisked coconut milk into an ice cube tray and freeze until solid. Chill a metal mixing bowl in the fridge. Preheat your oven to 350* F and spread the pecans and coconut on a baking sheet. Bake for about 10-15 minutes until the coconut starts to turn golden brown. Watch closely then remove from the oven and set aside to cool.
For the milkshake: Place coconut ice cubes, pumpkin, maple syrup, vanilla, spices, and salt in a high powdered blender and blend until fully smooth. Scrape as needed. Add small amounts of almond milk to get the mixture moving but use as little as possible. Taste and add more spices if needed. Place blender container in the freezer or pour into a bowl and place in the freezer.
For the coconut whipped cream: Open the chilled coconut milk can and scrape off only the solid cream at the top. [Save the liquid at the bottom for smoothies, savory thai dishes, etc.] Place the cream in your chilled bowl and beat with the whisk attachment until fluffy. Beat in the maple syrup and cinnamon.
Assemble: Remove blender from freezer and pulse a few times to make sure it’s well mixed. Portion into 4 dessert cups and scoop the coconut whipped cream on top. Sprinkle with toasted coconut and pecans then serve immediately.
Practice makes perfect, so you should probably go test this recipe out before next Thursday.
Ashley
