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.
Servings: 4 shakes
Calories: 465kcal
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.