Pumpkin Pie Milkshake
THM:S, low carb, sugar free, gluten/egg free | For a nut-free version, use carton (not canned) coconut milk in place of the unsweetened almond milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
Serves: 1-2
  1. Blend the ingredients together until completely smooth. (I use this Vitamix.) Make sure you blend for a good long while so the shake gets nice and creamy.
  2. The shake makes one very large serving or two more moderate servings. Half of the batch actually just sneaks into THM Fuel Pull range if you use low-fat cottage cheese. If sharing with someone and using this on its own as a snack, you should probably add a little extra protein powder.
  3. Feel free to top with some Reddi-wip or homemade whipped cream (definitely THM:S)!
The cauliflower must be frozen. I recommend using store-bought frozen cauliflower because it has been blanched. (Or blanch your own before freezing it.) This will help the cauliflower break down in your shake better.
Don’t have half and half? Try using half almond milk and half heavy whipping cream to replace it.
I chose to use whey protein powder in this instead of collagen for extra creaminess.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-pie-milkshake/