You could also call this a fairly healthy seasonal smoothie if you prefer. The rich creaminess comes from the combination of toasted pecans soaked overnight in soy milk (or almond) and the frozen pumpkin. It had never occurred to me to use pumpkin in this fashion, until I read about it on this blog (Thank you Dawnie-Q!) and became totally smitten with the idea. Such a clever use for leftover frozen pumpkin! Though I'll be honest, I went ahead and dedicated two whole cans to the milk shake cause. You freeze it in ice cube trays and then pop it into the blender. So you could even call this breakfast as you start to peel potatoes (or not) and make pie crust. And I guarantee it will make a perfect accompaniment to your tofurkey and cranberry sauce sandwich on Friday. Cheers.
Pumpkin Pie Milk Shakes
Makes 3 cups of shake. This will make 2 large servings or 3 or 4 smaller ones.
- 1/2 cup toasted pecan pieces
- non-dairy milk to cover pecans and make 1 1/2 cups, soak overnight
- 1 cup pumpkin puree, frozen in ice cube trays
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- 2 teaspoons black strap molasses
- pinch of salt
Place all ingredients in blender and blend until smooth and creamy. Serve.
