{"id":4107,"date":"2014-10-08T07:44:24","date_gmt":"2014-10-08T11:44:24","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4107"},"modified":"2023-01-26T10:26:27","modified_gmt":"2023-01-26T15:26:27","slug":"pumpkin-pie-shake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/pumpkin-pie-shake\/","title":{"rendered":"Pumpkin spice shake"},"content":{"rendered":"\n

This vegan pumpkin spice shake is made with almond milk, frozen pumpkin pur\u00e9e, and lots of fall spices for a flavourful drink that's still healthy enough.<\/em><\/p>\n\n\n\n

\"pumpkin<\/figure><\/div>\n\n\n\n

Many of us like to buy a few sugar pumpkins in the fall to make homemade pumpkin pur\u00e9e<\/a>. All you have to do is roast the pumpkin until the flesh is soft enough to pur\u00e9e. Sometimes homemade pur\u00e9es can be more watery than the commercially canned pumpkin, so I like to strain it through a few layers of cheesecloth to make sure it's thick enough for baking with. <\/p>\n\n\n\n

When you go to all that effort, it's nice to make a big batch of pur\u00e9e. Then you can explore more recipes for baking with pumpkin\u2014order your copy of the e-book All About Pumpkin<\/a> so you can celebrate this star ingredient! <\/p>\n\n\n\n

Freezing pumpkin pur\u00e9e<\/h2>\n\n\n\n

I freeze some of it in different portion sizes to be ready for a variety of recipes:<\/p>\n\n\n\n