Arian Moore's picture

Yes, I am one of those people that indulges in pumpkin everything from the start of Fall through Thanksgiving right on into Christmas. I had some leftover pumpkin puree from the pumpkin pancakes I made the other day. No wasting food around here, I created a yummy way to use the leftover puree. Generally, I like to have something sweet with my family after dinner on Sundays but sweet doesn't have to mean unhealthy, so I grabbed some fruit and almond ice cream and the result was this amazing milkshake that I'm sure you will enjoy!

Here's what you'll need for this recipe:


  1. 1 small frozen banana
  2. 1/2 can pumpkin puree (from the can is just fine)
  3. 1/2 cup almond ice cream
  4. 1 cup of almond milk
  5. 1 tsp cinnamon
  6. 1/2 tsp vanilla
  7. 1/2 packet of raisins (for a fiber boost)


  1. Start with the banana; adding that to the blender
  2. Then add the pumpkin
  3. Add the rest of the ingredients
  4. Blend until smooth
  5. Enjoy!!

This recipe is full of nutrients with bananas, pumpkin and raisins. Even cinnamon has anti-oxidant power! For fun you can add toppings like chopped banana, ground graham cracker, or almond based whipped cream. My children absolutely loved this milkshake and had no idea that it was so good for them. Little do they know, there's much more pumpkin to come!

"The world can always use a little more pumpkin." - Arian T. Moore

About the Author

  • Arian Moore's picture
    Arian T. Moore is the Enliven Department Editor for Faith & Fitness Magazine, where she brings focus to the unique African-American needs, opportunities and initiatives within the faith and fitness culture. She is a fitness/nutrition coach and writer. Arian is the author of Enlivened by Faith: Losing Weight with God’s Help. She also has a heart and a passion for lasting, whole marriages with the ministry, Make the Vow, Keep the Vow. Find out more at

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