Pumpkin pie spice milkshake with vanilla ice cream
If fall had a flavor, this would be it. This creamy pumpkin pie spice milkshake blends real pumpkin puree, vanilla ice cream, and warm spices into a rich, sippable treat. It’s the kind of recipe that comes together in minutes, yet feels like something you’d order from a cozy dessert shop. Grab a blender, a few pantry staples, and let’s make the best pumpkin spice milkshake you’ve ever had.
Ready to blend up your own? Here’s how to make a pumpkin spice milkshake at home.
Ingredients (make 4 pumpkin pie milkshakes)
- 30 ounces canned pumpkin puree (850 g)
- 4 cups cold milk (960 ml)
- 1 pint vanilla ice cream (about 475 ml or 500 g)
- 1 ½ tablespoons pumpkin pie spice (about 9g)
Optional toppings: whipped cream, a pinch of nutmeg, caramel sauce, mini slice of pumpkin pie, crushed graham crackers or gingersnaps
For extra pumpkin pie-like flavor and texture: Blend in a few graham crackers, vanilla wafers, or even a small piece of baked pie for a thicker, bakery-style milkshake. For a richer texture, swap part of the milk for half-and-half.
Pumpkin pie milkshake recipe
- Chill your ingredients for the creamiest texture. Cold milk and pumpkin puree will help the milkshake stay thick and frosty.
2. In a large blender, add the milk first, then pumpkin puree, vanilla ice cream, and pumpkin pie spice. This layering helps everything blend evenly.
3. Blend until completely smooth and creamy. If your blender is small, work in two batches
or else the ingredients may not fit.
4. Taste and adjust spice if needed. For extra depth, add a splash of vanilla extract or a drizzle of maple syrup before blending again.
5. Pour into tall glasses. Top with whipped cream, sprinkle with nutmeg, and drizzle with caramel sauce. For a fun garnish, add a small wedge of pumpkin pie or a dusting of crushed cookies.
6. Serve immediately while cold and frothy.
Why You’ll Love This Recipe
- Takes just 5 minutes from start to finish
- Naturally vegetarian
- Works for fall parties, Thanksgiving, or anytime you’re craving a pumpkin spice shake
- Customizable with different toppings and mix-ins
This pumpkin pie spice milkshake is everything you love about autumn in a glass — creamy, spiced just right, and ready in minutes. Whether you’re making it for a special occasion or just because, it’s a simple way to bring a little seasonal joy to your day.
Pumpkin pie spice milkshake with vanilla ice cream
Ingredients
- 30 ounces canned pumpkin puree 850 g
- 4 cups cold milk 960 ml
- 1 pint vanilla ice cream about 475 ml or 500 g
- 1 ½ tablespoons pumpkin pie spice about 9g
- Optional toppings: whipped cream, a pinch of nutmeg, caramel sauce, mini slice of pumpkin pie, crushed graham crackers or gingersnaps
- For extra pumpkin pie-like flavor and texture: Blend in a few graham crackers, vanilla wafers, or even a small piece of baked pie for a thicker, bakery-style milkshake. For a richer texture, swap part of the milk for half-and-half.
Instructions
- Chill your ingredients for the creamiest texture. Cold milk and pumpkin puree will help the milkshake stay thick and frosty.
- In a large blender, add the milk first, then pumpkin puree, vanilla ice cream, and pumpkin pie spice. This layering helps everything blend evenly.
- Blend until completely smooth and creamy. If your blender is small, work in two batches or else the ingredients may not fit.
- Taste and adjust spice if needed. For extra depth, add a splash of vanilla extract or a drizzle of maple syrup before blending again.
- Pour into tall glasses. Top with whipped cream, sprinkle with nutmeg, and drizzle with caramel sauce. For a fun garnish, add a small wedge of pumpkin pie or a dusting of crushed cookies.
- Serve immediately while cold and frothy.
