Pumpkin Pie Milkshake
Oh my gosh, let me tell you about this Pumpkin Pie Milkshake! Seriously, I’m obsessed. When fall rolls around, I just crave something cozy and delicious. This shake? It’s like drinking pure autumn happiness.
I love it because you get all those warm spices—cinnamon, nutmeg, all the good stuff—mixed with creamy vanilla ice cream. It feels fancy but takes barely any effort.
My family literally begs me to make it every October. Have you ever had something that just makes you feel happy inside? That’s this shake for me!
Ingredients You’ll Need
You really only need a handful of stuff to make something absolutely delicious. Check out the recipe card down below to see exactly how much of each ingredient you’ll need.
- Canned Pumpkin: This is your star player here. Grab the pure pumpkin stuff, not pie filling.
- Whole Milk: This makes everything creamy and smooth. It’s the perfect partner for the ice cream.
- Vanilla Ice Cream: Honestly? This is what makes the shake dreamy and rich. Don’t skip it!
- Pumpkin Pie Spice: One little sprinkle of this and boom—instant fall vibes happen.
- Whipped Cream: Optional, but why wouldn’t you add it? Extra yum!
How to Make Pumpkin Pie Milkshake
Here’s the beautiful part. This whole thing takes like five minutes flat. Seriously! You’ll be sipping your shake before you know it. Let me walk you through each step real quick.
Step 1: Gather Your Ingredients
Put 1 cup whole milk, 1/2 cup canned pumpkin, plus 1 1/2 cups vanilla ice cream straight into your blender bowl.
Step 2: Add the Spices
Sprinkle 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon vanilla extract right in there with everything else already waiting.
Step 3: Blend Thoroughly (2-3 minutes)
Turn that blender on high and let it run for about two or three minutes until absolutely zero lumps remain anywhere.
Step 4: Pour and Serve
Pour your gorgeous shake into those chilled glasses you prepped. Add whipped cream on top if you’re feeling fancy today.
Step 5: Garnish and Enjoy
Sprinkle some graham cracker crumbs or nutmeg on that whipped cream. Grab a straw and enjoy this fall masterpiece RIGHT NOW!
Tips for the Best Pumpkin Pie Milkshake
- Quality ice cream matters more than you’d think. Use the good stuff and taste the difference!
- Pop your glasses in the freezer before blending. Cold glasses equal a cold shake that stays cold.
- Don’t overstuff your blender, or things get messy. Make two batches if you need to.
- Your ice cream is already sweet, so go easy on any extra sugar. Trust me on this one.
- Blend just enough to get smooth. Over-blending makes it watery, and nobody wants that.
Variations and Substitutions
- Go dairy-free: Use coconut milk or almond milk instead. Still tastes amazing, I promise.
- Maple lover? Drizzle maple syrup into your shake. Now that’s next level.
- Use frozen pumpkin: If you have frozen pumpkin chunks, use those instead for a thicker shake.
- Sweet rim trick: Mix cinnamon and brown sugar, then rim your glass. SO good!
Make-Ahead and Storage Tips
Want to prep ahead? I totally get it! Mix your pumpkin, spices, and milk together in a jar the night before. Keep it in the fridge and you’re set. When you’re ready, just blend it with your ice cream.
You can even scoop your ice cream ahead of time and freeze the scoops on a tray. Just add toppings right before you drink it, though—whipped cream gets sad when it sits around too long.
Recipe FAQs
Can I make this without ice cream?
Yep! Greek yogurt works great. Or grab some frozen whipped cream and use that instead.
How long can I prep this ahead?
Make the wet ingredients 24 hours early. Blend with ice cream only when you’re ready to drink.
Is this dairy-free friendly?
Absolutely! Swap in plant-based milk and ice cream. Works like a charm every time.
Can I freeze leftover shake?
Totally! Pop it in popsicle molds. Instant fall popsicles for everyone!
No pumpkin pie spice available?
Mix cinnamon, nutmeg, ginger, and cloves together. Problem solved, my friend!
Will kids love this?
Oh yes! Kids go crazy for this shake. It’s like dessert pretending to be healthy.
How many servings is this?
This makes two big, generous servings. Perfect for sharing or getting seconds!
Fresh pumpkin better than canned?
Canned is honestly easier. Fresh pumpkin needs cooking and draining which is extra work.
Pumpkin Pie Milkshake
Ingredients
- 1/2 cup canned pumpkin puree
- 1 1/2 cups vanilla ice cream
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Toppings(Optional)
- Whipped cream
- Graham cracker crumbs
- Pinch of nutmeg
- Caramel sauce drizzle
Instructions
- Gather ingredients: Add 1 cup whole milk, 1/2 cup canned pumpkin, and 1 1/2 cups vanilla ice cream to your blender.
- Season the mix: Sprinkle 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon vanilla extract into the blender with other ingredients.
- Blend thoroughly: Pulse on high speed for two to three minutes until completely smooth.
- Chill glasses: Pour your shake into pre-chilled flute glasses immediately after blending.
- Garnish generously: Top with you faviourite topping like whipped cream, graham crackers, nutmeg or caramel sauce drizzle.
Notes
- Freeze your glasses ahead of time. It keeps your shake cold longer so you really enjoy it.
- Good quality ice cream changes everything. Don’t cheap out on this ingredient at all.
- Make and drink this right away. It tastes best when it’s fresh and super cold.
- Feel free to adjust the spices based on what you like. More cinnamon? Go for it!
- Freeze extras in popsicle molds. Boom. Instant pumpkin pie treats for later on.
