Y’all thought that my pumpkin obsession was over huh? GUESS AGAIN! This basic B is back! And back with something deliciously simple, but oh so decadent: a vegan Pumpkin Pie Shake with a Frosted Cinnamon Cereal Rim. It’s creamy, it’s sweet, it’s pumpkin-y and another fun fact – it’s a perfect serving size for one! Because I am a hungry and selfish B, duh!

Let me be real for a second – I actually DO NOT like Pumpkin Pie. Yes, there, I said it. Honestly, I don’t think it’s made well most of the time, I don’t like the texture, and it has a weird lack of sweetness for me. However, I do like a lot of the spices used in Pumpkin Pie, because they’re warming and remind me of American holidays. So that is what inspired this recipe! My disdain for pumpkin pie, but love to the spices, oh and did I mention, my LOVE for milkshakes?! Yup!

Can someone please tell me that they TOO don’t like Pumpkin Pie?! I must not be the only one! Anyways, this shake is absolutely delicious and I hope you treat yourself with this on a weeknight, weekend, honestly, whenever!

Pumpkin Pie Shake for 1:

• 1 cup of frozen plant-based mylk*
• 1/4 cup pumpkin puree
• 1 tbsp ground flaxseed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp freshly ground nutmeg
• 2-3 tbsp maple syrup of choice
• splash of plant mylk
• vegan sour cream frosting
• 1/4 cup cinnamon cereal – I used Whole Foods brand cinnamon swirl cereal
• orange edible glitter (optional)

*pour your favorite plant mylk into 2 ice cube trays the night before and freeze. Tip is to use full-fat unsweetened milk to make for a creamy shake and so you can control the sweetness as well!

1. In a blender, add in your frozen plant mylk cubes, pumpkin, flaxseed, spices, maple and splash of plant mylk. Blend until thick and smooth. Adjust for sweetness (I like mine a little more sweet).

2. Add cereal to a zippie bag and using a rolling pine, wine bottle or pestle (from a mortar and pestle), crush it up into small chunks – not super fine, just roughly crushed. Pour into a shallow bowl and set aside.

3. Rim your milkshake glass with the vegan frosting. Dip the rim into the cereal and coat thoroughly. Use your hand if necessary to press the cereal against the frosting.

4. Pour the Pumpkin Pie Shake into the milkshake glass. Top with a dollop of pumpkin puree and a sprinkle of cinnamon. Don’t forget your steel or bamboo sustainable straw! Save the turtles, duh.