Frosty Pumpkin Pie Shots {Guest Post by Perry’s Plate}

pumpkin shake, pumpkin frosty, vegan pumpkin shake, pumpkin shooters, pumpkin pie shooters, shot glass desserts,

Today I am so excited to be welcoming Natalie of Perry’s Plate to her first cocktail party. (More on that in a minute.) Bottoms up, girl! Now you may think that cocktail parties are no place for kids but I would tend to disagree; so much of the food I’ve seen coming through the door lately is adult and kid appropriate (and this latest arrival is no exception.) And that is the wonderful thing about Natalie’s recipes – I know they are kid-tested and approved. On the contrary, when people ask me for kid-friendly recipes on my blog, I’m kind of at a loss since most of them have not been tried out on little humans. Others also warn me that I’ll have to change my cooking style when our kid is old enough to eat, but again, I would disagree – if mine is anything like Natalie’s, he or she will be happily noshing on Hazelnut Parsnip Soup, Sweet Potato Foil Packet Tacos,  and Creamy Spinach and Avocado Spaghetti (or, Superguy as I once called it!)

For more of Natalie’s recipes, visit Perry’s Plate, “Like” her page on Facebook, and follow @perrysplate on Twitter.

Cara's Craving's Cocktail Party

Hi guys! I’m Natalie, and I blog over at Perry’s Plate.

I’m so excited to be on Cara’s Cravings today! I adore Cara. I’ve been reading her blog since the Pumpkin-Spiced Cheesecake days (that’s the recipe that drew me in), and I love her creative recipes and dedication to clean eating! Plus, she’s one of the sweetest, nicest bloggers I’ve met online. I’m super excited for her to be a mom, too. *Squeal!*

To be honest, I wasn’t sure what to create for this shin-dig because . . .

I’ve never been to a cocktail party.

It’s true. Please don’t laugh. My lack of cocktail party invitations is most likely due to the fact that I don’t drink alcohol. (Neither do most of my friends.) I’m pretty stoked that Cara’s Clean Eating Cocktail Party is my very first one!

My husband, my three little girls (the biggest reason adult parties are lacking in our lives), and I are pretty clean eaters and veer toward the paleo/primal end of the spectrum (but not too strictly). We love our desserts, though, and take them very seriously. Birthday cake planning is talked about almost every single day.

Because we save “real” desserts for special occasions, we have a few things in our arsenal to tide over our sweet teeth during the week. These Frosty Pumpkin Pie Shots are one of our favorites, and would also be a great addition to a fall party spread!

We recently bought one of those rocket-fueled blenders. You know what I’m talking about, right? Well, there was a recipe for a chocolate frosty thing in the blender’s cookbook that we just LOVE. I tinkered with the recipe and came up with a pumpkin pie version!

If you don’t own one of these blenders, you can also make this recipe with a food processor and a regular blender. (See notes in the recipe.)

Frosty Pumpkin Pie Shots -

The ingredients are rather surprising, though. . . completely vegan and nut-free. Yes, that avocado is there on purpose.

Frosty Pumpkin Pie Shots -

And yes, it actually does taste good blended together. It sure looks strange right now, though.

Frosty Pumpkin Pie Shots -

Better? Now we have pumpkin-pie-ish pudding stuff.

Frosty Pumpkin Pie Shots -

Dump a bunch of ice on top, give it another whirl, and . . .

Frosty Pumpkin Pie Shots -

there. Much, much better. The texture of this is slightly creamy, like a sherbet. If you want it creamier, you could always add a splash or two (or five) of heavy cream.

Frosty Pumpkin Pie Shots -

Divide the frosty goodness into mini glasses, and dust with a bit of pumpkin pie spice if you want.

Or whipped cream. Can you tell I have a hard time staying away from dairy? Give me a few minutes and I’ll work cheese into this recipe…

Thanks again for having me, Cara!

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Frosty Pumpkin Pie Shots

Yield: about 4 1/2 cups

Thick and frosty pumpkin shake made with all natural, vegan and nut-free ingredients. Serve 'em up in shot glasses for a fun party treat!


1/3 cup coconut milk
1/2 cup pumpkin puree
1/2 of an avocado
3 dates, pitted and halved
2-3 Tablespoons pure maple syrup
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
About 3 cups of ice cubes


Combine all ingredients (except the ice) in your power blender (i.e. Vitamix, Blendtec) and blend until smooth, scraping the sides if necessary. (If you use a Blendtec, run the "sauces" program twice, scraping the sides between runs.)

Add the ice, about 3 cups, or until the contents of the blender measures around 4 or 4 1/2 cups. Blend again (use the "ice cream" program on your Blendtec twice), pushing the ice down if necessary.

Divide into glasses and serve immediately.

Nat's Notes:

1. If you don't have a power blender like those mentioned above, make the base in your food processor, then transfer the contents to your blender before adding the ice. Add 1/2 cup of warm water to get things moving. The texture isn't quite as thick, but it really works nicely.

2. Unfortunately this isn't a make-ahead type of dessert. If you put it in the freezer for more than a few hours, it will become rock solid. You can, however, make the base ahead of time, refrigerate, then blend it with the ice when you're ready to serve.

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15 Responses to “Frosty Pumpkin Pie Shots {Guest Post by Perry’s Plate}”

  1. 1

    Ricki — November 20, 2012 @ 8:16 am Reply

    Looks delish! Is there an actual recipe, or do we guess the amounts? 😉

    • 1.1

      Cara — November 20, 2012 @ 8:26 am

      yikes! I swear wordpress eats my code sometimes 😉

  2. 2

    Shannon — November 20, 2012 @ 8:51 am Reply

    this is my kind of recipe 🙂 looks incredible!

  3. 3

    Ellen (Gluten Free Diva) — November 20, 2012 @ 10:16 am Reply

    Yummmm! You just helped me figure out my dessert for T-giving! Thank you!!!!! You’re rockin’ your blog and doing GREAT posts. So happy to see! And you look fantastic!

  4. 4

    Natalie — November 20, 2012 @ 11:30 am Reply

    Thanks for having me, Cara!! I have to agree with you… don’t change the way you eat when baby starts eating! You may have to tone down spiciness, if necessary, but I don’t see why kids wouldn’t love your recipes… especially those fab pizzas you’ve got! 🙂

  5. 5

    Anne — November 20, 2012 @ 12:36 pm Reply

    This looks amazing! My 2.5 year old will eat almost any of the “strange” food I make, but that’s because it’s normal to him. I don’t tone anything down! He loves spicy food. One of the first meals I made him was past w/ veggies and goat cheese. I left the goat cheese off thinking a garnish would be too much ; to this day he won’t eat it with goat cheese. That was a valuable lesson for me, and now he eats everything the same as we eat it (except temperature – he likes his food cooler.)

  6. 6

    Joanne — November 20, 2012 @ 2:45 pm Reply

    For your first cocktail party, you done good! I have to admit, I’ve never been to one either even though I technically DO drink (but barely if we’re being honest…constantly marathon/half marathon training does not lend itself well to imbibing). These shots are the only kind I really care to do anyway! They look amazing!

  7. 7

    Jen @ The Scrumptious Pumpkin — November 20, 2012 @ 2:47 pm Reply

    Oh yum – I’m loving all the ingredients here, especially the pumpkin and coconut milk. The final product looks so delicious too! 🙂

  8. 8

    Kate — November 21, 2012 @ 12:13 am Reply

    I agree with Natalie, we’ve had to tone down the spice, but otherwise our little person eats the same thing as us.

  9. 9

    Heather — November 22, 2012 @ 6:01 pm Reply

    Yummmy! These look so delicious and perfect for a party!

  10. 10

    Erin @ Texanerin Baking — December 2, 2012 @ 2:49 pm Reply

    I thought that was brisket in the second picture. Yup. Brisket… I have clearly been deprived too long.

    These are so cute! I love the ingredient list and these definitely count as “real” dessert in my eyes. 🙂

  11. 11

    Kate Bradbury — January 24, 2013 @ 12:52 pm Reply

    What can you use as a substitute for the avocado? I’m highly sensitive to avocado and bananas- other sugestions?

    • 11.1

      Cara — January 24, 2013 @ 5:45 pm

      If dairy is ok, how about just some cottage cheese or yogurt? The avocado makes it creamy, and either of those should do the same. PS I’m glad you told me this today!

  12. Pingback: Perry's Plate: Progressively Paleo Recipes Frosty Pumpkin Pie Shots + Cara's Clean Eating Cocktail Party » Perry's Plate: Progressively Paleo Recipes

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