Pumpkin Pie Milkshake with Vanilla Ice Cream

This pumpkin pie milkshake blends vanilla ice cream, pure pumpkin, milk, and pumpkin pie spice into a thick fall dessert drink. Whipped cream and a caramel drizzle finish each glass with the flavors and presentation promised in the original social-media hook.

why make this recipe

The recipe turns canned pumpkin and vanilla ice cream into two cold, creamy shakes in minutes. Using a modest amount of milk keeps the mixture thick, while a small extra splash can help it move through the blender when needed.

• Uses familiar grocery-store ingredients.
• Requires no cooking or chilling time.
• Makes two generously sized dessert drinks.
• Offers an easy way to use part of an opened can of pure pumpkin.

how to make Pumpkin Pie Milkshake

Ingredients

• 1/2 cup whole milk, plus up to 2 tablespoons more only if needed
• 1/2 cup 100% pure pumpkin puree, not pumpkin pie filling
• 1/2 teaspoon pumpkin pie spice, plus a small pinch for garnish
• 1/8 teaspoon fine salt
• 3 cups vanilla ice cream
• 1/2 cup whipped cream, for topping
• 2 tablespoons caramel sauce, for drizzling

Directions

1. Load the blender: Add the 1/2 cup milk, pumpkin puree, 1/2 teaspoon pumpkin pie spice, and salt to the blender. Add the vanilla ice cream last.
2. Blend the milkshake: Cover and begin on low speed, then increase to medium-high. Blend just until thick and smooth, about 20 to 30 seconds, stopping to scrape down the sides if necessary.
3. Adjust if needed: If the mixture is too thick for the blender to circulate, add extra milk 1 tablespoon at a time and pulse briefly. Avoid adding more than needed, or the milkshake will become thin.
4. Pour and garnish: Divide immediately between two chilled 16-ounce glasses. Top each with 1/4 cup whipped cream, 1 tablespoon caramel sauce, and a light pinch of pumpkin pie spice.
5. Serve: Add wide straws and serve immediately while cold and thick.

how to serve Pumpkin Pie Milkshake

Serve each milkshake immediately in a chilled tall glass with a wide straw. The whipped cream, caramel, and light spice garnish should sit on top rather than being blended into the base.

This is a rich dessert drink, so it can stand alone as a sweet course. For smaller portions, divide the same mixture among four short glasses and distribute the toppings evenly.

how to store Pumpkin Pie Milkshake

This milkshake has its best texture immediately after blending and is not ideal for make-ahead storage. If necessary, cover and refrigerate it promptly, then stir before drinking; expect a thinner texture as the ice cream melts.

Keep the shake cold and do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F. Discard a shake that has remained out beyond those limits.

tips to make Pumpkin Pie Milkshake

• Use 100% pure pumpkin puree rather than sweetened, pre-spiced pumpkin pie filling.
• Add the milk and pumpkin before the ice cream so the blender blades have liquid nearby.
• Start with cold ingredients and chilled glasses to slow melting.
• Blend only until smooth because extended blending warms and thins the mixture.
• Add extra milk one tablespoon at a time only when the blender needs help circulating.
• Taste the milkshake before topping it; ice cream and caramel brands vary in sweetness.
• Use a wide straw because this recipe is designed to be thick.

variation

For a pumpkin spice latte milkshake, add 2 tablespoons of chilled brewed espresso or strong coffee with the milk. Because the extra liquid will thin the shake slightly, do not add the optional extra milk unless the blender still needs it.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
No direct one-for-one substitution is recommended for this recipe. Pumpkin pie filling contains added sweeteners and spices, which can make the finished shake sweeter and change its flavor balance.

Why is my pumpkin milkshake too thin?
The ice cream may have softened too much, the shake may have been overblended, or too much milk may have been added. Start with the listed 1/2 cup and add extra milk only when the blender cannot circulate the mixture.

Why will the milkshake not blend?
Stop the blender before scraping the jar. Then restart on low and add 1 tablespoon of milk if needed. Repeat once, rather than pouring in a large amount at once.

Can I make this milkshake ahead?
It is best blended just before serving. Refrigeration allows the ice cream to melt, while freezing the completed shake can make it too firm or icy. Measure the pumpkin and toppings ahead instead, then blend when ready.

Can I use a different type of milk?
Yes, but thickness and flavor can change. Whole milk is specified for a creamy result. If using another milk, begin with the same amount and adjust only after blending.

How can I make the pumpkin flavor stronger?
Add pumpkin pie spice in very small increments rather than increasing the puree immediately. More pumpkin puree also adds moisture and can thin the shake.

More Recipes on thinerecipes.com

Ellie

Pumpkin Pie Milkshake

A thick fall milkshake made with vanilla ice cream, pure pumpkin, milk, and pumpkin pie spice, topped with whipped cream and caramel sauce.Author: MarthaServings: 2 servingsYield: 2 milkshakes, about 12 to 14 fluid ounces each before toppingsPrep Time: 5 minutesTotal Time: 5 minutesCourse: Dessert, DrinksCuisine: AmericanMethod: Blended, No-Cook

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup whole milk plus up to 2 tablespoons more only if needed
• 1/2 cup 100% pure pumpkin puree not pumpkin pie filling
• 1/2 teaspoon pumpkin pie spice plus a small pinch for garnish
• 1/8 teaspoon fine salt
• 3 cups vanilla ice cream
• 1/2 cup whipped cream for topping
• 2 tablespoons caramel sauce for drizzling

Equipment

• Blender
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Rubber spatula
• 2 chilled 16-ounce glasses
• 2 wide straws

Method

 

1. Add the 1/2 cup milk, pumpkin puree, 1/2 teaspoon pumpkin pie spice, and salt to the blender. Add the vanilla ice cream last.
2. Cover and begin on low speed, then increase to medium-high. Blend just until thick and smooth, about 20 to 30 seconds, stopping to scrape down the sides if necessary.
3. If the mixture is too thick for the blender to circulate, add extra milk 1 tablespoon at a time and pulse briefly. Avoid adding more than needed, or the milkshake will become thin.
4. Divide immediately between two chilled 16-ounce glasses. Top each with 1/4 cup whipped cream, 1 tablespoon caramel sauce, and a light pinch of pumpkin pie spice.
5. Add wide straws and serve immediately while cold and thick.

Notes

Use 100% pure pumpkin puree, not sweetened pumpkin pie filling.
Start with cold ingredients and chilled glasses to slow melting.
Blend only until smooth; extended blending can warm and thin the mixture.
If needed, add extra milk 1 tablespoon at a time, up to 2 tablespoons total.
The estimated yield varies with ice cream density, blender retention, and added milk.
For four smaller portions, divide the mixture and toppings evenly among four short glasses.
Serve immediately for the best texture.
Keep the shake cold. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.