Pumpkin Pie Milkshakes: Autumn in a Glass

My grandmother, bless her heart, made a pumpkin pie every Thanksgiving without fail. While I loved the tradition, the texture of the pie was…well, let’s just say it was “unique.” One year, I took matters into my own hands, scooping out the filling (Grandma wasn’t looking!) and blending it with vanilla ice cream and milk for a quick, delicious milkshake. The creamy, spiced sweetness was a revelation, and it became my little Thanksgiving secret. Now, I’m sharing this updated, delicious version of that secret with you!

Recipe Overview

• Prep Time: 5 minutes
• Total Time: 10 minutes
• Servings: 4
• Yield: 4 milkshakes
• Dietary Type: Vegetarian

Ingredients

• 2 cups vanilla ice cream
• 1 cup milk
• ⅔ cup pumpkin (fresh roasted and cooled)
• ¼ cup brown sugar
• ¾ teaspoon pumpkin pie spice (I recommend Recipe #184985 for a homemade blend)
• Whipped cream, for topping

Equipment Needed

• Blender
• Measuring cups and spoons
• Glasses for serving

Instructions

1. Ensure your pumpkin is cooked, cooled, and ready to use. Roasting it yourself brings out the best flavor, but canned pumpkin puree works perfectly fine in a pinch.
2. In your blender, combine the vanilla ice cream, milk, cooled pumpkin, brown sugar, and pumpkin pie spice.
3. Blend on high speed for a few minutes. Keep blending until all ingredients are fully incorporated and the milkshake reaches your desired thickness. If the mixture is too thick, add a splash more milk until it thins out. Conversely, if it is too thin, add a few more scoops of ice cream.
4. Pour the pumpkin pie milkshakes into four glasses.
5. Top each glass with a generous dollop of whipped cream.
6. Sprinkle a pinch of additional pumpkin pie spice over the whipped cream for an extra burst of flavor and visual appeal.
7. Serve immediately and enjoy!

Expert Tips & Tricks

• Roast your own pumpkin for the best flavor. Cut a pie pumpkin in half, remove the seeds, and roast it cut-side down at 375°F (190°C) for 45-60 minutes, or until tender. Let it cool completely before scooping out the flesh.
• For a richer milkshake, use full-fat ice cream and whole milk.
• If you prefer a less sweet milkshake, reduce the amount of brown sugar to your liking.
• Chill your glasses in the freezer for a few minutes before pouring the milkshakes to keep them extra cold.
• To prevent the brown sugar from clumping, measure it carefully, ensuring it’s packed lightly into the measuring cup.
• If you want to make these ahead of time, blend the milkshakes and store them in the freezer for up to 30 minutes before serving. This will prevent them from becoming too runny. Just give them a quick whiz in the blender again before pouring.
• Adding a pinch of salt to the blender helps to balance the sweetness and enhance the other flavors.
• Don’t have pumpkin pie spice on hand? Make your own blend with cinnamon, ginger, nutmeg, and cloves!

Serving & Storage Suggestions

Serve these Pumpkin Pie Milkshakes immediately after blending for the best texture and flavor. The whipped cream will start to melt if left sitting too long. These shakes are best enjoyed cold!

If you happen to have any leftover milkshake (though I doubt you will!), you can store it in the freezer for up to a week. However, the texture will change, and it might become icy. To enjoy again, let it thaw slightly and then blend it again to restore its creamy consistency.

Do not store the milkshakes at room temperature, as dairy products can spoil quickly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	234 kcal	N/A
Calories from Fat	85 kcal	37%
Total Fat	9.6g	14%
Saturated Fat	5.9g	29%
Cholesterol	37.6mg	12%
Sodium	86.9mg	3%
Total Carbohydrate	33.4g	11%
Dietary Fiber	0.6g	2%
Sugars	27.6g	N/A
Protein	4.5g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Pumpkin Pie Milkshake: Substitute the vanilla ice cream with a plant-based alternative, such as soy, almond, or coconut-based ice cream. Use plant-based milk like almond milk, oat milk, or soy milk. You can also use maple syrup instead of brown sugar.
• Spice it Up: Add a pinch of ground cloves or cardamom for a warmer, more complex spice profile.
• Gingerbread Shake: Incorporate a teaspoon of ground ginger and a dash of molasses for a gingerbread-inspired twist.
• Add Some Crunch: Crumble a graham cracker or gingersnap cookie into the milkshake for added texture.
• Malt Version: Make it a malt by adding a tablespoon of malt powder to the blender.
• Boozy Pumpkin Pie Milkshake: Add a shot of bourbon or rum for an adult twist. Be sure to blend well!
• Chocolate Pumpkin Pie Shake: Add a tablespoon of cocoa powder to the blender for a chocolatey treat.
• Lower Sugar Option: Use a sugar substitute like stevia or erythritol in place of the brown sugar.

FAQs (Frequently Asked Questions)

Q: Can I use canned pumpkin puree instead of fresh roasted pumpkin?
A: Yes, you can absolutely use canned pumpkin puree. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling, which already has spices and sugar added.

Q: How do I make this milkshake thicker?
A: To thicken your milkshake, add more ice cream or a few ice cubes and blend until smooth. You can also try freezing the blended milkshake for a few minutes before serving.

Q: Can I use a different type of milk?
A: Of course! Feel free to use any type of milk you prefer, such as almond milk, oat milk, soy milk, or even half-and-half for a richer shake.

Q: Can I make this milkshake ahead of time?
A: Yes, you can blend the milkshake ahead of time and store it in the freezer. However, it may become icy. Let it thaw slightly and blend it again before serving to restore its creamy consistency.

Q: What if I don’t have pumpkin pie spice?
A: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. A good starting point is 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.

Final Thoughts

This Pumpkin Pie Milkshake is a delightful way to enjoy the flavors of fall in a cool and creamy treat. Whether you’re using fresh roasted pumpkin or a can of puree, the combination of spices, sweetness, and creamy ice cream is sure to satisfy your autumnal cravings. Don’t be afraid to experiment with the variations, and let me know what delicious combinations you discover. Now, go ahead, blend up some autumn cheer!