Pumpkin pie in a milkshake, and it’s totally dairy free! This silky smooth vegan pumpkin milkshake is just perfect for Fall!

close up of top of pumpkin milkshake with whipped cream and colorful straw

Get your pumpkin pie fix with this vegan pumpkin milkshake! It’s full of pumpkin pie spices, super creamy and smooth and topped with non-dairy whipped cream.

This shake is made with non-dairy vanilla ice cream. It actually tastes like a “real” milkshake, and isn’t pretending to be healthy, though I do give an option for using frozen bananas instead of ice cream if you want a lighter version.

side shot of milkshakes with orange straws and whipped cream

What kind of non-dairy ice cream is best?

I used Trader Joe’s soy vanilla ice cream, because it’s totally delicious and inexpensive. But there are so many options nowadays! Even Target is carrying their own brand of vegan ice cream.

Another favorite of mine is SoDelicious cashew based ice creams.

Make it a pumpkin spice latte shake

Add 1-2 shots of espresso or 1/4 cup strong coffee, cooled first. You may want to add a little less non-dairy milk as well.

Vegan Whipped Cream

For this photo, I used almond milk Reddi Whip that I found at Target, mostly because I had it on hand and it looked pretty. You could also make my Vegan Whipped Cream to top your shakes with.

2 vegan milkshakes with whipped cream and straws

Hungry for more vegan pumpkin recipes?

close up of top of pumpkin milkshake with whipped cream and colorful straw
5 stars (4 ratings)

Vegan Pumpkin Milkshake

Pumpkin pie in a milkshake, and it’s totally dairy free! This silky smooth vegan pumpkin milkshake is just perfect for Fall!
Prep: 5 minutes
Total: 5 minutes
Servings: 2 servings



  • In a blender, blend together non-dairy ice cream, pumpkin puree, non-dairy milk and pumpkin pie spice.
  • Pour into glasses and garnish with non-dairy whipped cream. I used almond whipped cream from the store, but you could make your own Vegan Whipped Cream if you want.


  1. I used Trader Joe's soy vanilla because it's my favorite and it's inexpensive, but you can use any brand you like. SoDelicious cashew based vanilla is really good. There are more options for vegan ice cream all the time. 
  2. I used soy milk, but again you can use coconut, hemp, almond, cashew, oat, any kind you like. 
  3. For a pumpkin spice latte shake, add 1-2 shots of espresso or 1/4 cup strong coffee that has been cooled.
  4. For a healthier option, blend 3-4 frozen bananas (peeled and in chunks) along with the non-dairy milk, pumpkin and pumpkin pie spice, adding more milk as needed to make it smooth and milkshake-like. You may also want to add some maple syrup to sweeten.
  5. Nutrition information is an estimate only and will vary greatly depending on what ice cream you use.


Calories: 323kcal | Carbohydrates: 52g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 526mg | Fiber: 2g | Sugar: 37g | Vitamin A: 10445IU | Vitamin C: 9mg | Calcium: 343mg | Iron: 2mg
Course: Dessert, Drinks
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I made this tonight to distress from election night anxieties and was not disappointed! This tasted just like pumpkin pie (in shake version). 10/10 recommend!

    1. No, it is approximately 323 calories, depending of course on what ice cream you use. What we call a calorie is actually a “kcal”. You can google the topic to find out more, but here is one reference.

  2. Yum!!! I make something similar to this but put in my vegan meal replacement powder and am set for hours!!! Lunch and dessert at the same time.

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