Carve your pumpkin this year with a Pumpkin Pie Protein Shake! This high fiber smoothie is packed with seasonal flavor, absolutely delicious, and made with just a few heathy ingredients you might already have.
Add right into a blender 1 cup of unsweetened vanilla milk substitute, 1/2 teaspoon of ground cinnamon, 1 cup of pumpkin puree, 1 1/2 scoops of a vanilla or pumpkin protein powder, 1/4 cup of rolled oats, and 1 cup of ice.
Don’t have a blender? Here’s a link to the one we’ve been using for almost a decade and highly recommend.
Flavor tip? If you choose to use an unflavored protein powder you may want to add in a little sweetener with it.
Blend all of those ingredients together until you have our pumpkin pie protein shake.
Pour your shake into your favorite glass and optionally top it! I topped mine with a little fat free whipped cream and ground cinnamon today. Let us know what healthier toppings you use on your shake in the comments below.
Stay seasonal and try our Protein Pumpkin Pancakes recipe next.
Pumpkin Pie Protein Shake
What We Used
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Ingredients
- 8 Ounces Milk Substitute - or Milk
- ½ Teaspoon Ground Cinnamon
- 1 Cup Pumpkin Puree
- 1 ½ Scoops Protein Powder - Vanilla, Unflavored, or Pumpkin
- ¼ Cup Rolled Oats - *Optional
- 1 Cup Ice
Instructions
- Blend everything together
Video
Notes
- Calories: 350
- Fat: 6g
- Saturated Fat: 0g
- Sodium: 385mg
- Carbs: 33g
- Fiber: 13g
- Sugar: 11g
- Protein: 41g
- Calories: 277
- Fat: 5g
- Saturated Fat: 0g
- Sodium: 385mg
- Carbs: 19g
- Fiber: 11g
- Sugar: 10g
- Protein: 39g
Nutrition
4 Comments
Leave a Comment
Delicious ! Pumpkin pie in a glass!
I really liked this. I, personally, did not need sweetener. I did add more spices (a tiny bit of nutmeg and cloves) because it is what I always put in my actual pumpkin pies, but I am sure that cinnamon only would be fine as well. I used the 2% milk that I already have in the house. Man, I bet this would make a great ice cream. It’s already thick and creamy, so I don’t know if I’d have to add more ice, or protein, or maybe freeze the pumpkin before use… Thanks for the recipe 🙂
If I were to add a sweetener, how much would you suggest?
Start with 1/2 Tsp and go from there! Don’t want it too sweet 🙂