Imagine sipping pure autumn in a glass — that’s exactly what you get with this Creamy Pumpkin Pie Milkshake. It’s an irresistible blend of velvety vanilla ice cream, real pumpkin purée, cozy spices, and just a hint of maple sweetness, all whipped up in minutes. Whether you’re craving a festive fall treat or just want a quick dessert that tastes like liquid pumpkin pie, this shake delivers on all fronts with flavor, richness, and nostalgia in every frosty sip.
Ingredients You’ll Need
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Main Ingredients
- 1 cup vanilla ice cream
- ½ cup whole milk
- ½ cup canned pumpkin purée
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or brown sugar (optional for added sweetness)
Toppings and Garnishes (Optional)
- Whipped cream for topping
- Crushed graham crackers or gingersnaps for garnish
How to Make Creamy Pumpkin Pie Milkshake
Step 1: Gather and Prep Your Ingredients
Before you start blending, make sure all your ingredients are ready to go. If you prefer an ultra-thick shake, you can even freeze your pumpkin purée ahead of time. Set out your vanilla ice cream, milk, pumpkin purée, spices, vanilla extract, and sweetener if you’re using it. This quick prep helps your Creamy Pumpkin Pie Milkshake come together in a flash.
Step 2: Blend Until Smooth and Dreamy
Add the vanilla ice cream, whole milk, pumpkin purée, pumpkin pie spice, cinnamon, vanilla extract, and maple syrup or brown sugar to your blender. Blend everything on high until the mixture is velvety and all the ingredients are perfectly combined. If you want your shake thicker, add a little more ice cream; for a thinner shake, splash in an extra tablespoon or two of milk.
Step 3: Taste and Fine-Tune
Once blended, go ahead and give your Creamy Pumpkin Pie Milkshake a quick taste. If you’d like it sweeter, add a touch more maple syrup or brown sugar and blend again. Prefer a bolder spice kick? Sprinkle in a pinch more cinnamon or pumpkin pie spice. This is your chance to make it just right for you!
Step 4: Pour and Top It Off
Pour your milkshake into a tall, chilled glass. Top generously with whipped cream, and if you want a little extra flair, sprinkle with crushed graham crackers or gingersnaps. Serve immediately with a straw, and get ready to sip pure autumn bliss.
How to Serve Creamy Pumpkin Pie Milkshake
Garnishes
You can never go wrong with a mountain of whipped cream on top, but don’t stop there! A dusting of pumpkin pie spice or cinnamon looks gorgeous and enhances the aroma. Crushed graham crackers or gingersnaps sprinkled over the whipped cream give your Creamy Pumpkin Pie Milkshake that pie-in-a-glass feeling and a little crunchy contrast with every sip.
Side Dishes
This shake is a showstopper on its own, but if you’re turning it into a full dessert experience, try serving it alongside buttery shortbread cookies, a scoop of spiced nuts, or even a slice of classic pumpkin bread. The Creamy Pumpkin Pie Milkshake pairs beautifully with simple, not-too-sweet treats that let its autumn flavors shine.
Creative Ways to Present
Take your presentation up a notch by serving your Creamy Pumpkin Pie Milkshake in mason jars or vintage milkshake glasses. For a festive touch, drizzle the inside of the glass with caramel sauce before pouring in the shake, or rim the glass with crushed cookies. Mini shakes served in small glasses make adorable party desserts, too!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Creamy Pumpkin Pie Milkshake (which is rare!), cover the glass or transfer it to a sealed container and refrigerate. It will keep for up to 24 hours. Give it a quick stir before drinking, as some separation may occur.
Freezing
Want to enjoy your milkshake later? Pour any extra into a freezer-safe container and freeze for up to one month. When you’re ready for a treat, let it sit at room temperature for about 15 minutes, then stir or blend until smooth again.
Reheating
This is one treat you don’t want to reheat! If your frozen Creamy Pumpkin Pie Milkshake is too solid, just let it thaw on the counter for a few minutes or pulse in the blender until it returns to a creamy consistency.
FAQs
Can I make a dairy-free Creamy Pumpkin Pie Milkshake?
Absolutely! Swap out the vanilla ice cream and whole milk for your favorite non-dairy versions, like coconut or almond milk ice cream and oat or almond milk. The shake will still be just as creamy and full of fall flavor.
Is it possible to make this milkshake without a blender?
If you don’t have a blender handy, you can use a food processor or even a sturdy whisk with some elbow grease. Just make sure your ice cream is slightly softened to help everything mix together smoothly.
Can I use fresh pumpkin instead of canned purée?
Yes! Roast and purée fresh pumpkin until very smooth before using. Just be sure to drain any excess liquid so your Creamy Pumpkin Pie Milkshake stays thick and creamy.
What’s the best way to adjust the sweetness?
Start by blending all the ingredients except for the maple syrup or brown sugar, then taste and add your sweetener a little at a time until it’s just right for you. Everyone’s sweet tooth is different, so feel free to play with the balance.
How can I make my milkshake extra thick?
For a super thick and frosty shake, use frozen pumpkin purée and slightly less milk. You can also add a little more ice cream or pop your blended shake in the freezer for a few minutes before serving.
Final Thoughts
If you’re searching for a quick, crave-worthy fall dessert, the Creamy Pumpkin Pie Milkshake won’t disappoint. It’s a simple pleasure that delivers big on comfort and flavor, and it’s sure to become a seasonal favorite. Give it a try and let every sip transport you to cozy autumn days — you deserve it!
Print
Creamy Pumpkin Pie Milkshake Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Non-Vegetarian
Description
A rich and creamy pumpkin pie milkshake that combines the flavors of fall spices, pumpkin purée, and vanilla ice cream for a delicious seasonal treat. Perfect for enjoying as a festive beverage or dessert, this milkshake is easy to make and customizable with optional garnishes and dairy-free alternatives.
Ingredients
Main Ingredients
- 1 cup vanilla ice cream
- ½ cup whole milk
- ½ cup canned pumpkin purée
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or brown sugar (optional for added sweetness)
Toppings and Garnishes (Optional)
- Whipped cream for topping
- Crushed graham crackers or gingersnaps for garnish
Instructions
- Combine Ingredients. In a blender, add the vanilla ice cream, whole milk, canned pumpkin purée, pumpkin pie spice, cinnamon, vanilla extract, and maple syrup or brown sugar if you want extra sweetness.
- Blend Until Smooth. Blend all the ingredients together until the mixture is smooth and creamy, ensuring all spices and flavors are well incorporated.
- Taste and Adjust. Taste the milkshake and adjust the sweetness or spice levels as desired by adding more maple syrup, cinnamon, or pumpkin pie spice.
- Serve. Pour the milkshake into a tall glass.
- Add Toppings. Top with whipped cream and sprinkle crushed graham crackers or gingersnaps on top if using for added texture and flavor.
- Enjoy Immediately. Serve with a straw and enjoy the milkshake right away while it’s cold and creamy.
Notes
- Use frozen pumpkin purée for an extra thick and chilled milkshake.
- For a dairy-free version, substitute the vanilla ice cream with non-dairy alternatives and use almond milk, oat milk, or other plant-based milk.
- Adjust the sweetness by adding more maple syrup or brown sugar to suit your taste preferences.
- Crushed cookies like gingersnaps or graham crackers enhance texture and add a festive touch.
- This milkshake is best consumed immediately to maintain its creamy texture.
Nutrition
- Serving Size: 1 milkshake (about 12 oz)
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
