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Healthy Eats: Pumpkin Almond Milkshake

By Trish Coffman

This good-for-you concoction isn’t supposed to oust pumpkin pie, but instead takes that post-workout smoothie into seasonal territory.

We like to use almond milk in this recipe, but yogurt works just as well. If you do opt for almond milk, check the ingredients for unmentionables — or better yet, make your own (trust us: we know what you put yourself through, and we know you can handle this one. Find a good recipe online that uses dates as a sweetener).

You will need:

  • 4 ice cubes
  • 8 oz (about 1/2 15-oz can) chilled or frozen organic pure pumpkin puree, thawed slightly
  • 1/2 to 1 C almond milk
  • 2 tbsp orange juice concentrate
  • 1 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • pinch freshly ground nutmeg

Starting with the ice cubes, put everything in the blender and blitz until smooth and creamy. Add some cold water to thin consistency as needed

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