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It’s common knowledge that the first of September is the “legal” start of the pumpkin craze in the blogosphere. During my first few years of blogging, I fought the peer pressure tooth and nail and held off on the orange stuff until a little later in the season, but in recent years I’ve decided that sometimes it’s OK to go with the crowd. To pumpkin or not to pumpkin isn’t really a life-or-death matter (unless you have a pumpkin allergy – do those exist?). If you, my public, want pumpkin, I will give you pumpkin. However, I’m not personally a huge pumpkin fan myself, so I’ll be dabbling in many other autumnal flavors this fall. Stay tuned! And don’t be surprised if I break out a few more summertime recipes before becoming firmly entrenched in the holiday spirit.
The first pumpkin recipe of 2017 is…*drumroll*…a deliciously-creamy-yet-amazingly-light pumpkin pie milkshake with a secret ingredient. Not okra this time! Nope, it’s my other favorite (actually maybe slightly more favorite than okra because it’s more versatile…i.e. easier to cover up): CAULIFLOWER. Yep, the one I talked about in my recent Top 10 Favorite Non-Special Ingredients post. Why cauliflower? Because it makes the milkshake thick and creamy and smooth while adding veggies but not many calories! I got the idea from my favorite food blog, Pinch of Yum, in their recent Autumn Glow Milkshake recipe. Their recipe would be on plan as a THM Crossover if you use unsweetened almond milk and substitute your favorite low-glycemic sweetener for the honey (of which, of course, you would lose the flavor). Thanks for the idea, Lindsay! I’ve used the technique in a scrumptious healthy version of Chick-Fil-A’s Frosted Coffee that I have bookmarked for my next cookbook whenever that happens, and I have about 10 more ideas for frozen cauliflower in my current “Recipes I’m Working On” list (which is separate from the more generic “Recipe Ideas” list…lol).
This milkshake makes one very large serving (like, a little over a quart) or two moderately-sized servings. If you have the whole thing, it’s a THM:S, but if you only have half (and use low-fat cottage cheese), you’re looking at a THM Fuel Pull! Sure doesn’t taste like a Fuel Pull though! SO creamy, and very filling. I shared it with my mom who was ravenous after getting home from getting groceries and she loved it! (Surprisingly, she still loved it after I informed her of the secret ingredient half way through the glass.)
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my pumpkin recipes
- Pumpkin Cheesecake Shake
- Pumpkin Delight
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 1 c. frozen cauliflower florets
- 1 c. ice
- 1 c. unsweetened almond milk
- ½ c. plain canned pumpkin puree
- ½ c. cottage cheese
- ⅓ c. half and half
- 2 T. whey protein powder
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- ½ tsp. cinnamon
- ⅛ tsp. ground cloves
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- Dash vanilla extract
- ½ tsp. glucomannan
- 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.
- 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.
- Feel free to top with some Reddi-wip or homemade whipped cream (definitely THM:S)!
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.