Pumpkin Pie Milkshake – festive pumpkin milkshake for fall

Okay, picture this: it’s crisp, golden fall, and you’re craving something that tastes like a hug in a glass. That’s exactly what this Pumpkin Pie Milkshake brings to the table! Creamy, spiced pumpkin blended with vanilla ice cream and just the right touch of cinnamon and nutmeg—it’s like autumn in a sippable dessert. Honestly, it feels like the perfect way to celebrate sweater weather, crunchy leaves, and all those pumpkin-flavored goodies coming back into season. Plus, you seriously don’t need a fancy blender or weird ingredients—just some good old-fashioned pumpkin pie vibes and a few kitchen staples. I can’t wait to share this cozy, festive shake that’ll quickly become your new fall obsession!

Quick Facts

• Yield: Serves 2
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Ingredients

For the Main Dish:

• 1 cup vanilla ice cream
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk (whole or 2%)
• 2 tbsp maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• Pinch of salt

For the Garnish:

• Whipped cream
• A sprinkle of cinnamon or pumpkin pie spice
• Optional: crushed gingersnap cookies or a cinnamon stick

How I Make It

Step 1:

Start by scooping the vanilla ice cream into your blender, followed by the pumpkin puree. These two create the creamy, thick base that’s so dreamy.

Step 2:

Next, pour in the milk. Depending on how thick you like your shake, you can add a little more or less. I start with 1/2 cup and adjust as needed to get that perfect sippable texture.

Step 3:

Add the maple syrup or honey for that natural sweetness that pairs beautifully with pumpkin. Then toss in the cinnamon, nutmeg, ginger, vanilla extract, and just a pinch of salt to balance everything out.

Step 4:

Blend everything on high for about 30 seconds or until smooth and luscious. If it seems too thick, add a splash more milk and blend again.

Step 5:

Taste and tweak the sweetness or spices if needed. Sometimes I like a little extra cinnamon for that punch of warmth.

Step 6:

Pour the shake into chilled glasses and top with a generous swirl of whipped cream. Sprinkle with cinnamon or pumpkin pie spice, and if you’re feeling fancy, scatter some crushed gingersnap cookies on top or stick in a cinnamon stick for stirring.

Variations & Tips

• Swap maple syrup for brown sugar or agave nectar to change up the sweetness.
• Use a dairy-free ice cream and almond milk to make this vegan-friendly.
• Add a shot of espresso for a pumpkin spice latte twist.
• For extra richness, stir in a tablespoon of cream cheese or mascarpone before blending.
• If you don’t have pumpkin pie spice, use just cinnamon, nutmeg, and a pinch of cloves or allspice.

How I Like to Serve It

This shake is perfect as an afternoon treat on a crisp fall day or as a fun dessert at your Thanksgiving gathering. Serve it with warm apple cider or a slice of classic pumpkin pie for a festive flavor combo. And if you want kid-friendly fun, add some mini marshmallows on top—they love it!

Notes

• Keep leftovers covered and refrigerated; best enjoyed within 24 hours – just give it a quick stir or re-blend before drinking.
• You can substitute canned pumpkin with freshly roasted and pureed pumpkin if you have it handy.

Closing: This Pumpkin Pie Milkshake is a fuss-free, festive treat that magically brings all those cozy fall flavors to life in a cool, creamy sip every time.