Pumpkin milkshake
A thick, creamy pumpkin milkshake packed with warm pumpkin pie spices is an easy homemade treat that delivers all the cozy flavors of the season in every sip. Made with real pumpkin purée, vanilla ice cream, and a handful of simple pantry ingredients, it’s a delicious treat that’s ready in just minutes.
Icy cold pumpkin beverages deserve love too
When pumpkin spice drinks started appearing on restaurant menus every fall, the restaurant where I worked took a different approach. Because our dessert menu was entirely ice cream based, we featured seasonal pumpkin ice cream treats instead of hot coffee drinks.
I always looked forward to pumpkin milkshake season. They have all the flavor of pumpkin pie blended into a thick, icy cold, creamy beverage that’s perfect for warm autumn afternoons or anytime you’re craving a taste of fall.
If you enjoy homemade frozen beverages, be sure to try my creamy chai milkshake, homemade tropical fruit milkshake, and blueberry cheesecake milkshake too.
Recipe ingredients
- Vanilla Ice Cream: Any vanilla ice cream will make a delicious pumpkin milkshake, so use your favorite brand. For the richest flavor, I recommend vanilla bean ice cream. The flecks of real vanilla complement the pumpkin and warm spices beautifully.
- Whole Milk: Full-fat whole milk produces the thickest, creamiest milkshake and blends smoothly with the ice cream. Lower-fat milk can be used, but the finished shake will be slightly thinner and less rich.
- Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change both the flavor and consistency of the milkshake.
- Whipped Cream: A generous swirl of whipped cream makes the perfect finishing touch. For the freshest flavor and the creamiest texture, try making your own with my homemade whipped cream recipe.
See the recipe card for full information on ingredients and quantities.
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How to make a pumpkin milkshake
Step 1: Add the vanilla ice cream, whole milk, pumpkin purée, ground cinnamon, ground ginger, and ground nutmeg to a blender. Blend on high speed until the pumpkin and spices are fully incorporated and the milkshake is thick, smooth, and creamy with no visible streaks.
Step 2: Pour the pumpkin milkshake into a chilled serving glass. If desired, top with whipped cream, a sprinkle of graham cracker crumbs, and a maraschino cherry. Serve immediately while the milkshake is thick and icy cold.
Top tips
- Freeze the Pumpkin Purée: Portion the pumpkin purée into an ice cube tray and freeze it before making the milkshake. The frozen cubes create an even thicker, frostier milkshake.
- Serve in a Chilled Glass: Place your serving glass in the freezer for 10 to 15 minutes before blending the shake. A cold glass helps the milkshake stay thick and frosty longer.
- Blend Only Until Smooth: Stop blending as soon as the ingredients are fully combined. Overblending introduces excess air and can make the milkshake thinner.
- Adjust the Consistency Carefully: If the milkshake is too thick to blend easily, add whole milk one tablespoon at a time until it reaches your preferred consistency.
- Serve Immediately: Milkshakes are at their thickest and creamiest right after blending. For the best texture, pour and serve as soon as they’re made.
Other recipes you’ll love
If you loved this dessert beverage recipe, give these other great beverage recipes a try too!
Orange Creamsicle Milkshake
Old Fashioned Ice Cream Float Recipe (2 Ingredients)
Old-Fashioned Ice Cream Soda (Classic Soda Fountain Method)
Pumpkin Spice Smoothie Recipe
Fresh squeezed lemonade
Pumpkin Milkshake
Ingredients
- 1 1/2 cup vanilla ice cream
- 1/3 cup whole milk
- 1/3 cup pumpkin purée 100% pure pumpkin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch ground nutmeg
- whipped cream optional
- graham cracker crumbs optional
- maraschino cherry optional
Instructions
- Add the vanilla ice cream, whole milk, pumpkin purée, ground cinnamon, ground ginger, and ground nutmeg to a blender.
- Blend on high speed until the pumpkin and spices are fully incorporated and the milkshake is thick, smooth, and creamy.
- Pour into a chilled serving glass.
- If desired, top with whipped cream, graham cracker crumbs, and a maraschino cherry.
- Serve immediately.
Notes
- For the thickest milkshake, freeze the pumpkin purée in an ice cube tray before blending.
- Use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- If the milkshake is too thick to blend, add whole milk 1 tablespoon at a time until it reaches your desired consistency.
- Chill the serving glass in the freezer for 10 to 15 minutes to help keep the milkshake cold and thick longer.
- Garnishes are optional but add a classic ice cream parlor presentation and extra texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
