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Pumpkin Pie Milkshake Recipe
Ash Tyrrell

Pumpkin Pie Milkshake Recipe

I started making this pumpkin pie milkshake the first chilly week of October, and honestly, I haven't stopped since. I wanted all the flavor of a slice of pumpkin pie without turning on my oven, and this milkshake delivers that in under ten minutes flat.
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Total Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla ice cream — the creamy base that gives this shake its thick classic milkshake texture
  • ½ cup pumpkin puree — use pure canned pumpkin not pumpkin pie filling, so you control the sweetness
  • ½ cup milk — whole milk makes it richer but any milk you have on hand will blend just fine
  • 1 teaspoon pumpkin pie spice — this is what makes it taste like an actual slice of pumpkin pie
  • 2 tablespoons brown sugar — adds a warm caramel-like sweetness that white sugar just can't match
  • ½ teaspoon vanilla extract — rounds out the spices and makes the pumpkin flavor taste fuller
  • Whipped cream for topping — the finishing touch that makes this feel like a real treat
  • Graham cracker crumbs for topping — gives you that pie-crust crunch in every sip

Method
 

  1. Before you start blending, pop your serving glasses into the freezer for about five minutes. This keeps your milkshake colder for longer once it's poured, and it gives you that frosty, shop-style presentation people love.
  2. Add your vanilla ice cream, pumpkin puree, milk, pumpkin pie spice, brown sugar, and vanilla extract into the blender jar. I like adding the milk first, since it helps everything else blend more smoothly around the blades.
  3. Blend everything on high for about 20 to 30 seconds, or until the mixture looks completely smooth and thick. If it looks too thick to blend evenly, stop and give it a quick stir with a spatula before blending again.
  4. Take a moment to check the texture before pouring. If your shake seems too thick, add a small splash more milk, and if it's too thin, blend in an extra scoop of ice cream.
  5. Pour your milkshake into the chilled glasses right away. Top each one with a swirl of whipped cream and a generous sprinkle of graham cracker crumbs before serving.

Notes

  • I always chill my pumpkin puree in the fridge beforehand, since it keeps the shake colder and prevents the ice cream from melting too fast.
  • I never skip the graham cracker topping, because it's honestly what makes this taste like a real slice of pie.
  • I like using a good quality vanilla ice cream, since a cheaper one can water down the pumpkin flavor.
  • I sometimes drizzle a little caramel sauce around the inside of the glass before pouring, and it makes the whole thing look bakery-worthy.
  • I always taste my blend before pouring, since pumpkin pie spice brands vary a lot in strength.