My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Wednesday
Nov202013

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream

For all the pie haters and baking haters.

For all the pumpkin lovers.

For the milkshake fanatics.

This recipe is for you.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

I’m not a pie hater by any stretch of the imagination, but I wanted to get creative with an equally delicious, decadent, pumpkin-filled dessert.  Something that’s easy to throw together after you wake from your Thanksgiving day food-coma-slumber.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

It’s creamy.  Seriously, so creamy.

Speckled with spices and loaded with pumpkin.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

Then topped with a dollop of creamy love and toasted pecans and coconut.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

A from-scratch milkshake?

Vegan and gluten-free?

No baking necessary?

Decadent?

Pumpkin filled.

yes.yes.yes.yes.yes.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

My favorite thing to do is let this sit for just a few minutes before eating.  I love the melty, delicious ice cream puddle that collects on the sides!

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

Print this!

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream gluten-free, vegan // yields 4, 1/2+ cup servings

for the 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

Prep: Pour entire can of whisked coconut milk into an ice cube tray and freeze until solid.  Chill a metal mixing bowl in the fridge.  Preheat your oven to 350* F and spread the pecans and coconut on a baking sheet.  Bake for about 10-15 minutes until the coconut starts to turn golden brown.  Watch closely then remove from the oven and set aside to cool.

For the milkshake: Place coconut ice cubes, pumpkin, maple syrup, vanilla, spices, and salt in a high powdered blender and blend until fully smooth.  Scrape as needed.  Add small amounts of almond milk to get the mixture moving but use as little as possible.  Taste and add more spices if needed.  Place blender container in the freezer or pour into a bowl and place in the freezer.

For the coconut whipped cream: Open the chilled coconut milk can and scrape off only the solid cream at the top. [Save the liquid at the bottom for smoothies, savory thai dishes, etc.]  Place the cream in your chilled bowl and beat with the whisk attachment until fluffy.  Beat in the maple syrup and cinnamon.

Assemble: Remove blender from freezer and pulse a few times to make sure it’s well mixed.  Portion into 4 dessert cups and scoop the coconut whipped cream on top.  Sprinkle with toasted coconut and pecans then serve immediately.

Pumpkin Pie Milkshake with Cinnamon Maple Coconut Whipped Cream | edibleperspective.com

Practice makes perfect, so you should probably go test this recipe out before next Thursday.

Ashley

Reader Comments (20)

This looks incredibly delicious! Come check out my blog if you get a chance! nice to meet you.

xoxo
Jen
November 21, 2013 | Unregistered CommenterVirtually Vegan Mama
So much goodness in this! I love the milkshake, coconut whip AND topping!
November 21, 2013 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
I love the sound of this recipe and the photos are gorgeous! My dad is vegan and I have been collecting appropriate recipes for the holidays. Definitely pinning this and putting it on my list!
November 21, 2013 | Unregistered CommenterC.
Ok, just amazing! Killer recipe, Ashely!
November 21, 2013 | Unregistered CommenterTieghan
why does it have to be snoowwwwing right now? I might just shut my blinds, pretend I'm warm, and make a milkshake anyway.
November 21, 2013 | Unregistered CommenterKatie
Wow. This looks incredible!
November 21, 2013 | Unregistered CommenterNorma
i can swim in this deliciousness,
November 21, 2013 | Unregistered Commenterdixya
Lovin' the photos on this one, Ashley! I could go for one of these today, snow outside and all. It was fun catching up this week! Let's do it again soon!
November 21, 2013 | Unregistered CommenterTiffany
Love this!!!
breakfast for Thanksgiving? don't mind if I do... :)
November 21, 2013 | Unregistered CommenterLivi
Haha, when I read your comment on how much you love the sides of the milkshake and other frozen treats I laughed with a resounding yes!! I thought I was alone! Haha :)
November 21, 2013 | Unregistered CommenterAnja
dreamy milkshake.. pumpkin and coconut perfection.
November 21, 2013 | Unregistered CommenterMonica
Although I do love pie, I also love pumpkin and milkshakes. This needs to be made asap. Thanks!
Haley - egginon.wordpress.com
November 21, 2013 | Unregistered CommenterEgginon
This milkshake looks completely dreamy. To hell with pumpkin pie, I'd like to saddle up next to a big tall glass of this decadence!
November 21, 2013 | Unregistered CommenterAmanda @ Once Upon a Recipe
Is it still testing if I eat this every day for the rest of the year?! I hope so. Because that's kind of what I want to do.
November 21, 2013 | Unregistered CommenterJoanne
This looks so thick and delicious! Those ice cream puddles on the side - yes I love those too! Slightly melted ice cream is the only way to go.
November 21, 2013 | Unregistered CommenterKaty
Yowsa! This looks incredible. I am loving all the flavors you've crammed into this awesome looking milkshake. Plus, it's vegan, bonus!
November 23, 2013 | Unregistered CommenterAnna {Herbivore Triathlete}
I die!!
Having options for post-turkey food-coma-day is always a good thing! I love coconut whipped cream on anything pumpkin! Last year I put it on some pumpkin chai cupcakes. Yum! I definitely would LOVE this shake (love the melty side bits!).
LOVE! THIs along with apple cider and delicate squash donuts will be dessert for Thanksgiving this year!! xox
October 14, 2014 | Unregistered CommenterCrista

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