Vanilla Pumpkin Protein Shake

Vanilla Pumpkin Protein Shake

4.9 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 255.4
  • Total Fat: 1.9 g
  • Cholesterol: 9.2 mg
  • Sodium: 378.5 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 31.2 g

View full nutritional breakdown of Vanilla Pumpkin Protein Shake calories by ingredient
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Number of Servings: 1


    3/4 c. milk (whatever kind you like, I used 1%)
    1 serving vanilla protein powder
    1/4 c. canned pumpkin
    1 Tbsp. Torani Pumpkin Pie flavored syrup
    1/2 tsp. pumpkin pie spice
    10 ice cubes
    (optional) 1/4 tsp. each xanthan and guar gum (this gives it a smooth, creamy, thicker texture)


Add all ingredients to a blender and blend until smooth.

Serving Size: Makes 1 (16 oz) shake

Number of Servings: 1

Recipe submitted by SparkPeople user SLIMKATIE.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This was a delicious change from my usual chocolate-banana! Thanks for posting. DId you use sugar-free syrup? - 9/13/12

    Reply from SLIMKATIE (9/13/12)
    No, I used the regular syrup, because that's the only kind they had at the store. Nutritional info is for regular syrup.

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  • Incredible!
    1 of 1 people found this review helpful
    Looks great! Can't wait to try it. Where do you get xanthan or guar gum? - 9/9/12

    Reply from SLIMKATIE (9/9/12)
    I bought the xanthan gum at my regular grocery store (Kroger) in the health food section; but I had to go to a health food store for the guar gum. They can be a little pricey, but you use such a small amount that they last forever! And they make the shakes so much better ;)

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  • Incredible!
    This so delicious I did substitute the pumpkin syrup for vanilla - 8/15/17

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  • Very Good
    Easy to make with healthy ingredients and a reasonable serving size. I added a tablespoon of Fage fat free yogurt. My wife and I shared one serving. I will make this again. - 11/11/16

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  • Thanks! Two things: I used about 2 Tablespoons of cream, which helped the consistency. Also, I prefer not to use ice cubes, so have tried freezing the pumpkin in an ice cube. Will see how that work - 10/4/14

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