Pumpkin Pie Shake

Serving size: 4


  • 2 1/2 cups vanilla ice cream, softened
  • 1 1/2 cups milk
  • 1 cup canned or cooked pureed pumpkin
  • 1/4 cup dark brown sugar
  • 2 tablespoons almond butter
  • 2 tablespoons protein powder
  • 1 1/4 teaspoons pumpkin pie spice
  • Whipped Cream, optional
  • Pumpkin Pie Spice, optional

Cooking Steps:

  1. Place ice cream, milk, pumpkin, brown sugar, almond butter, protein powder and pumpkin pie spice in a blender and blend until very smooth.
  2. Pour into 4 glasses. Top each with a dollop of whipped cream and sprinkle with additional pumpkin pie spice, if desired.

Recipe note from the recipe creator, Vivian Levine:

“This recipe uses full-fat ice cream and milk and with the almond butter it has lots of calories if weight loss is a problem. Since it is a liquid, it is easy to swallow and soothing to the throat, as well. The protein powder was added to increase the protein content of the beverage.”

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