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Low Carb Pumpkin Pie Milkshake - Cozy Flavor Without the Sugar Crash

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup unsweetened almond milk (or unsweetened cashew milk or dairy milk)
  • 1/2 cup low carb vanilla ice cream (or 4–6 cubes of frozen unsweetened almond milk for a lighter option)
  • 2–3 tablespoons granular or powdered erythritol/monk fruit blend (adjust to taste; liquid stevia also works)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger + pinch clove)
  • Pinch of sea salt (enhances flavor)
  • 4–6 ice cubes (optional, for extra thickness)
  • 2 tablespoons heavy cream or coconut cream (optional, for richness)
  • Whipped cream (low carb) and a dusting of cinnamon for topping (optional)

Method
 

  1. Chill your ingredients. For the best texture, use cold almond milk and cold pumpkin. If you can, toss the pumpkin puree in the fridge for 20–30 minutes beforehand.
  2. Load the blender. Add almond milk, pumpkin puree, low carb vanilla ice cream (or frozen milk cubes), sweetener, vanilla extract, pumpkin pie spice, and a pinch of salt.
  3. Blend until smooth. Start on low, then go high for 20–30 seconds. If it’s too thick, add a splash more almond milk. If it’s too thin, add a few ice cubes and blend again.
  4. Taste and tweak. Add more sweetener, spice, or vanilla if needed. A little extra cinnamon can make the flavor pop without extra carbs.
  5. Make it richer (optional). For a dessert-level shake, add heavy cream or coconut cream and blend briefly to combine.
  6. Serve and top. Pour into a chilled glass. Add a swirl of low carb whipped cream and a light dusting of cinnamon or pumpkin pie spice.
  7. Enjoy right away. The texture is best fresh from the blender.