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Kathy Hester's Vegan Pecan Pumpkin Shake

Kathy Hester
I love the flavors of pumpkin and pecan together. This is a no-ice-cream-needed shake, which means you thicken the homemade nut milk with ice and chia seeds. You can also use your choice of sweetener. There is even a nut-free version, which makes this perfect for all diets.


  • cups water
  • ½ cup pecans
  • ¼ cup pumpkin puree
  • 1 teaspoon ground chia seeds or ¼ teaspoon xanthan gum
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • teaspoon allspice
  • pinch cloves
  • sweetener of choice to taste (maple syrup, stevia, monk fruit, agave and soaked dates all work well)
  • ½ to 1 cup crushed ice


  • Make your own nondairy milk by adding the water and pecans to a blender and blending until mostly smooth. At this point, you can strain the mixture or leave the tiny bits of pecan in to add texture to the shake. I like to leave them in.
  • Next add the pumpkin, chia seeds, spices and your choice of sweetener to the blender with the nondairy mixture. Blend until smooth, taste and add more sweetener if needed.
  • Add ice and blend until it looks like a milkshake. Please note that if you do not have a powerful blender you may need to add the first ½ cup of ice and blend, then add more in ¼ cup increments until it’s as thick as your blender (or undertaker) will allow.
  • Note: Make this nut-free: Substitute 1¾ cups of you favorite nut-free nondairy milk in place of the water and pecans.


Recipe and photos by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes copyright 2016 printed with permission