Pumpkin Milkshake

A thick and creamy pumpkin milkshake with the nostalgic flavor of homemade pumpkin pie, blended until perfectly smooth and finished with a classic ice cream parlor presentation.

Course Beverages, Desserts

Cuisine American

Prep Time 5

Total Time 5

Servings serving

Calories 489kcal

Author Diane Gail

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

US Customary - Metric

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