Recipes › Dessert-Style Shakes
Pumpkin Cheesecake Protein Shake
Pumpkin puree and cream cheese give this thick shake the tang and spice of pumpkin cheesecake.
- 6 mintime
- 1serving
- 440calories
- 34 gprotein
Pumpkin and cream cheese make an easy base for a fall shake. The pumpkin supplies fiber and body, and the cream cheese gives the cheesecake tang. Canned pumpkin puree works better than fresh, because it is thicker and more concentrated.
Ingredients
Makes 1 serving.
- 1 scoop vanilla whey protein powder (about 30 g)
- ¾ cup 2% milk
- ½ cup canned pumpkin puree
- 2 tbsp reduced-fat cream cheese
- 1 tsp pumpkin pie spice
- 1 tbsp pure maple syrup
- ½ tsp vanilla extract
- 1 graham cracker sheet, crushed
- 3 ice cubes
Method
- Add the milk, pumpkin, and cream cheese to the blender and blend for 20 seconds.
- Add the protein powder, pie spice, maple syrup, vanilla, and ice.
- Blend until smooth, about 40 seconds.
- Top with a crushed graham cracker.
Nutrition per serving
| Calories | 440 |
|---|---|
| Protein | 34 g |
| Carbohydrates | 50 g |
| Fiber | 4 g |
| Sugar | 33 g |
| Fat | 12 g |
Estimated from standard nutrition data for each ingredient, assuming about 24 g of protein per scoop of whey or casein and 22 g for plant powders. Brands vary, so check your label. Contains: milk, gluten (oats or wheat).
Tips
- Buy plain pumpkin puree. Pumpkin pie filling is sweetened and already spiced.
- Leftover pumpkin keeps in the freezer in ice cube trays.
Swaps and variations
- Add a tablespoon of rolled oats for a thicker shake.
- Add a pinch of ground cloves.
