Vegan Pumpkin Pie Milkshakes (Gluten Free, too!)

Need I say more than “Vegan Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream?”

Well, in case I do… this fall-inspired “milkshake” recipe is not only chock full of deliciousness and holiday spirit, but is vegan and free from gluten and refined sugar! Seriously, is there a healthier AND yummier way to start the pre-celebration of Thanksgiving?

Enjoy these vegan pumpkin pie milkshakes as a sweet breakfast, before your workout, or at any other time of the day (that’s cool, too).

Image and recipe via Edible Perspective:

Yields 4  [1/2] cup servings

For the vegan pumpkin pie 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

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