Pumpkin Protein Shake

4.2 of 5 (79)
editors choice
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 263.7
  • Total Fat: 5.5 g
  • Cholesterol: 6.4 mg
  • Sodium: 394.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 27.6 g

View full nutritional breakdown of Pumpkin Protein Shake calories by ingredient


Breakfast on the go - just like Mom's pumpkin pie! Breakfast on the go - just like Mom's pumpkin pie!
Number of Servings: 1


    6 ice cubes
    1/3 cup canned pumpkin puree
    1/3 cup 2% evaporated milk
    1 cup vanilla-flavored soy milk
    2 packets Splenda
    Cinnamon (to taste)
    Nutmeg (to taste)
    1 scoop vanilla protein powder


Add all ice cubes, wet ingredients and dry ingredients to blender.
Blend until shake consistency.
Pour into large tumbler, add a straw and go!

Please note the evaporated milk is used simply for it's creamy consistency in shakes. For those lactose intolerant, remove evaporated milk and increase soy milk to 1-1/3 cup. A vanilla flavor protein powder is preferable for this recipe.

Number of Servings: 1

Recipe submitted by SparkPeople user BADPANDA.

Member Ratings For This Recipe

  • no profile photo

    13 of 15 people found this review helpful
    I make a version of this, but instead of evaporated milk, I eliminate the ice cubes and use frozen banana slices to thicken it (also a good way to deal with over-ripe bananas). Gives you another serving of fruit and keeps the drink cold without diluting it. - 5/22/08

  • no profile photo

    12 of 12 people found this review helpful
    Yum. I also recommend usuing frozen bananas (or even frozen pumpkin puree)..I hate how melted ice waters down a smoothie. I would also try using frozen berries in this (in place of some of the ice). Definitely would make this again! - 5/22/08

  • no profile photo

    9 of 9 people found this review helpful
    What a great idea to use canned pumpkin in a protein shake! Like everyone else, I completely changed up your recipe, but I'll still credit you for the idea! :) I only used skim milk, not soy or evaporated, and unstead of splenda used eggnog flavored coffeemate coffee creamer. Thanks! - 10/24/07

  • no profile photo

    Very Good
    8 of 8 people found this review helpful
    I simplified the recipe by skipping the evaporated milk. I doubled the pumpkin instead. I used 1% milk instead of soy and left the rest the same. was GREAT! My kids love it too! - 5/29/08

  • no profile photo

    7 of 7 people found this review helpful
    This is wonderful. I like it with yogurt instead of evaporated milk, though. - 5/22/08