We have reached a stage of the year best described as “seasonal confusion.” It feels a little bit summer, a little bit fall, and 100% a reason to sip a frosty Pumpkin Milkshake.
On the summer side, I never want to put away my flip flops. I’m still savoring fresh tomatoes, and I might just cry when the last juicy peach leaves the produce shelves.
Last night, I confronted both seasons in the middle of my bedroom floor. I returned from a foodie trip to Columbus, Ohio (check my Instagram feed for the highlights!), then this morning, less than 24 hours later, I departed for a wedding in the Colorado mountains. I was home exactly long enough to repack my suitcase and confirm that my dog still knows who I am.
The breezy tops came out of the suitcase; the scarves went in. As I folded my flannel shirts and sweaters, I felt a familiar tingle: the excitement for fall.
About This Pumpkin Milkshake
Every year, I feel guilty rushing fall, because summer feels so short. Can’t I have my fall and my summer too?
This Pumpkin Milkshake recipe says YES. It’s the cozy flavors of fall transformed into a cool, creamy treat that’s perfect for these last warm days.
A lightened-up version of a pumpkin pie milkshake, this healthy pumpkin shake recipe tastes anything but!
Here’s the scoop, er, sip on the ingredients:
- Canned pumpkin. Hello, vitamins!
- Frozen banana. My trick to making the shake taste thick, creamy, and sweet, and sneaking in a serving of fruit at the same time. I tried the recipe both with and without it, and I definitely preferred the version WITH the banana. It was sweeter, frostier, and the banana flavor was nearly undetectable. All you’ll taste is pure pumpkin spice bliss.
- Lots of warm spices.
- Graham crackers. The “crust” to this yummy pumpkin pie–inspired dessert.
- Kemps No Sugar Added Vanilla Frozen Yogurt. A freezer staple in our ice-cream-loving household.
I was first introduced to Kemps when I moved to Minneapolis after college graduation. The company began as a small family creamery in southeastern Minnesota and has since expanded throughout the upper Midwest, including to my current home state of Wisconsin. I first bought Kemps products for their quality and taste. Since learning about the company’s commitment to sourcing its milk from nearby local farms, I also buy them because my purchase supports my community. Kemps gives 100% of its profit back to dairy farmers and their families, many of whom you can read about here. I find Kemps at Pick ‘n Save (the grocery store nearest my house), but it’s widely available across many retailers in the upper Midwest.
When Kemps asked me to develop this Pumpkin Milkshake recipe to share its “Good Comes Around” message, it resonated with me right away. By sourcing high-quality milk from nearby, Kemps can provide fresher, better products to you and me. The profits from those products then go right back to the community, and the cycle begins again. It’s a rewarding model for all involved, a point on which I am happy to reflect while sipping a Pumpkin Milkshake!
I selected Kemps No Sugar Added Vanilla Frozen Yogurt because it’s creamy and smooth, and at only 70 calories a serving, it’s a healthy way to satisfy my sweet tooth. It’s also an excellent canvas for all manner of sundae toppings, a mandatory addition to my Pumpkin Pecan Cobbler, and of course a key ingredient to today’s Pumpkin Milkshake. You’ll never suspect that this recipe is made without ice cream.
Pumpkin Milkshake Topping Options
- Whipped Cream. Top your milkshake with a heap of whipped cream for an extra decadent and tasty option.
- Graham Cracker. For the ultimate pumpkin pie experience!
- Chocolate Sauce. Drizzle a little chocolate syrup over the top for the chocolate lover in your life.
- Caramel Sauce. Pumpkin + caramel = the perfect combination.
More Pumpkin Dessert Recipes
- Pumpkin Maple Coffee Cake
- Pumpkin Sheet Cake with Greek Yogurt Cream Cheese Frosting
- You can find even more Healthy Pumpkin Recipes here!
This Pumpkin Milkshake takes less than five minutes to throw together, is easy to scale up or down, and is an excellent way to use up any bits of canned pumpkin you have leftover from other baking recipes too. Cheers!
- 1/2 cup pumpkin puree — not pumpkin pie filling
- 1/4 cup nonfat milk
- 1/2 medium ripe banana — cut into chunks and frozen (about 1/3 cup)
- 1 1/2 cups Kemps No Sugar Added Vanilla Frozen Yogurt — slightly softened
- 1 teaspoon pumpkin pie spice — or 1/2 teaspoon cinnamon, plus a pinch each of ginger, nutmeg, and cloves
- 1/4 teaspoon ground cinnamon
- 1 full sheet low-fat honey graham cracker — plus additional for topping
- Whipped cream — optional for topping
- To a high-powered blender, add in order the pumpkin puree, milk, banana, frozen yogurt, pumpkin pie spice, and cinnamon. Break the sheet of graham cracker into a few pieces directly into the blender. Blend until smooth, adding more milk 1 tablespoon at a time as needed to reach your desired consistency. Divide into glasses and top with additional crushed graham crackers and whipped cream. Sip immediately.
Nutrition InformationAmount per serving (1 (of 2), without whipped cream) — Calories: 205, Fat: 1g, Cholesterol: 1mg, Sodium: 161mg, Carbohydrates: 48g, Fiber: 11g, Sugar: 17g, Protein: 8g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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