Easy as [Pumpkin] Pie

Drawing dangerously close to those both loved and loathed major winter holidays, just about every food brand and eatery are now whipping out their seasonal specials and limited edition goodies, emblazoned with cheerful winter graphics and packed with warming spices. From gingerbread lattes to pumpkin muffins, these little treats make the most average eats just a little bit more exciting; spirited, even. Scouring shelves for the early arrival of any vegan nogs, one of my absolutely favorite seasonal specialties, I’ve been on high alert during every recent grocery shopping expedition, encouraged by the first reports of a few sightings far out west. Sadly, so far it’s been for naught, just the same old choices of soy, rice, and almond milk sitting on those lonely store shelves. To tide over my thirst, however, I did find an entirely new beverage addiction… Odwalla Pumpkin Super Protein.

Buy the bottles of sweetly spiced orange drinks by the dozen, they’ve already begun to play hard to get, restocking in unreliable intervals and in unsatisfying small quantity. For fear of losing yet another beloved treat, and even before the seasonal window closes, it quickly became clear that I would be on my own on in satisfying this craving.

Wouldn’t you know, it’s really easier than all get up to recreate this instant classic at home. Taking a hint from the ingredients list, and putting my own personal preferences into the mix, it was a matter of minutes before I had a giant pitcher of liquid pumpkin pie, still nutritionally sound and full of protein, too. Even better, my version kicks up the spices a bit, and uses a touch of agave instead of cane sugar to sweeten the deal.

Thank goodness, now I’ll have at least one “limited edition” treat that I won’t need to worry about hunting down or losing, despite the changing seasons!

Yield: 7 1/2 - 8 1/2 Cups

Pumpkin Pie Shake

Pumpkin Pie Shake

Liquid pumpkin pie, full of protein and kicked up with warm spices.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 15-Ounce Can Pumpkin Puree
  • 6 Ounces (1/2 Package) Extra-Firm Silken Tofu
  • 1 Ripe, Medium-Sized Banana
  • 3 – 4 Cups Vanilla Non-Dairy Milk
  • 1 Cup Apple Cider or Juice
  • 1/4 Cup Agave Nectar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon All Spice
  • Pinch Nutmeg
  • Pinch Salt


  1. As with any smoothie or shake, just toss all of the ingredients into your trusty blender or food processor, and crank it up! Add more or less non-dairy milk depending on how thick you’d like it.


This makes a giant batch, so feel free to cut it in half.

It will keep in the fridge in an air-tight pitcher for 7 – 10 days, just make sure you shake well before pouring, as settling may occur.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 298Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 81mgCarbohydrates: 62gFiber: 2gSugar: 56gProtein: 2g

28 thoughts on “Easy as [Pumpkin] Pie

  1. yum! i make pumpkin smoothies all the time, but i always like trying other people’s variations! i’m sure yours is better than mine :)

  2. Looks really yummy. Haven’t had a pumpkin pie this year. Have been really looking forward to it. So now I think I am going to try this. Can’t wait! I love pumpkin!

  3. That pumpkin pie shake looks and sounds so delicious and it is calling my name. I’ll add this recipe to my pumpkin recipe collection, hope it’s okay with you.

    Thank you for your email message, I’ll give it a try and let you know how it works:)

    p.s. Please stop by my blog when you have a minute to receive a blog award:)

  4. I’ve seen this around, but it scared me a little. Some of those Odwalla protein things are so chalky. Tofu and banana-based smoothies have a much better texture.

  5. there’s nothing like the element of seasonal holidays through the mouth, haha! I have a recipe like this for 1:
    1 cup vanilla soymilk
    2 Tbs (or more) pumpkin purree
    2 tsp agave nectar
    1/4 tsp vanilla
    1/2 tsp cinnamon

    whisk everything in a medium bowl
    pour into favorite mug and enjoy!
    of course, you could always replace half the milk with soy nog, or add soy creamer, or use cocoa instead of pumpkin and a bit more agave… heat up with ricemellow… ;)

  6. This looks delicious! I actually use soy milk quite a lot but am wondering if it would also work with ricemilk? I still have a lot of ricemilk left and was thinking this might work with it too.

  7. You know what? I’ve twice picked up the Odwalla Pumpkin at the grocery store and twice put it back on the shelf. For some reason I’m scared to buy it…I may do it now. Although, i do like your recipe.

  8. Liquid pumpkin pie sounds like a dream come true, and think of all the Vitamin A, Vitamin C and iron you can get out of that shake. Yum.

  9. Hannah, this looks good! I made pumpkin cupcakes the other day and couldnt find any canned pumpkin in the supermarket, so had to make my own. I bet it would be really filling.


  10. I’m so glad I *haven’t* found that Odwalla–I’d spend all my extra money buying those up! An at-home Odwalla is so much cooler anyway :)

  11. i used to get pumpkin pie shakes at the local coffee shop before i was vegan. i miss them so much – what a great idea! serious yums!

  12. I’ll have to keep an eye out for the Odwalla pumpkin drink! This pumpkin pie shake is really interesting. I think I’d like to eat it with gingerbread cookies for dipping. ;)

  13. I’ll admit, when I first made and tasted this recipe, I nearly gagged, and was devastated that I had to drink an entire pitcher of it. However, I realized I didn’t add nearly enough milk. I put some in a little teacup, mixed it with milk, and heated it up. It was DELICIOUS! I’m not so devastated about having a pitcher of it to drink anymore, haha ;)

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