Pumpkin Spice Milkshake

This Pumpkin Spice Milkshake is creamy, cold, and packed with cozy fall flavor. I love how it turns classic pumpkin pie spices into a refreshing treat that’s perfect for autumn afternoons or dessert after dinner. It’s like sipping on pumpkin pie in milkshake form—with none of the baking.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and captures everything I enjoy about pumpkin season. The blend of pumpkin puree, ice cream, and spices creates a milkshake that tastes indulgent but still feels seasonal. Plus, I only need a few ingredients and a blender.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Vanilla ice cream

• Pumpkin puree (not pumpkin pie filling)

• Milk

• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

• Vanilla extract

• Optional toppings: whipped cream, cinnamon, crushed graham crackers or gingersnaps

Directions

1. I add vanilla ice cream, pumpkin puree, milk, pumpkin pie spice, and vanilla extract to a blender.

2. I blend everything until smooth and creamy.

3. I taste and adjust—sometimes I add a little more spice or pumpkin if I want it bolder.

4. I pour it into a chilled glass and top with whipped cream and a sprinkle of cinnamon or cookie crumbs for extra flair.

5. I serve it immediately while it’s icy cold.

Servings and timing

This recipe makes 2 servings. It takes about 5 minutes total—just blend and pour.

Variations

• For a dairy-free version, I use almond milk and non-dairy vanilla ice cream.

• If I want a thicker shake, I add more ice cream or a few ice cubes.

• For a grown-up twist, I add a splash of bourbon or spiced rum.

Storage/Reheating

This milkshake is best enjoyed fresh. I don’t store or reheat it, but if I make extra, I freeze it in a covered container and re-blend before serving.

FAQs

Can I use pumpkin pie filling instead of puree?

I avoid it—pie filling has added sugar and spices that can throw off the flavor balance.

How do I make it thicker?

I use less milk or add more ice cream until I get the texture I like.

Is it overly sweet?

Not at all—the pumpkin adds earthiness, and I can control the sweetness depending on my ice cream.

Can I make this ahead?

It’s best fresh, but I’ve frozen leftovers and re-blended them for a quick shake later.

What toppings go best?

I like whipped cream, cinnamon, crushed gingersnaps, or even a drizzle of caramel.

Conclusion

Pumpkin Spice Milkshake is my favorite way to celebrate fall flavors in a fun, frosty form. It’s quick, delicious, and totally customizable—whether I’m making it for myself or sharing it with friends, it always hits the spot.

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