Pumpkin Pie Milkshake
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 milkshakes (About 4½ cups)
- ¾cup/180 milliliters heavy cream (or whipping cream)
- 1tablespoon cinnamon
- 1teaspoon sugar
- 28ounces/830 milliliters premium vanilla ice cream
- ⅓ to ½cup/80 to 120 milliliters milk
- 1cup/240 milliliters pumpkin purée
- 2teaspoons pure maple syrup
- ¼teaspoon ground ginger
- 5large ice cubes (about 1 cup)
- 2 to 4tablespoons bourbon (optional)
- Caramel sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
259 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 4 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
- Step 2
Scoop the ice cream into a blender and pour ⅓ cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
- Step 3
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.
Tip
- Whip the cream and store in an airtight container in the fridge up to overnight.
Private Notes
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Cooking Notes
Margaux Laskey, Staff Editor
Made a batch for the whole family on movie night. Really good! Added bourbon to mine and my husband's b/c we have toddlers.
kimberly
I love the last sentence. (As in, "parents with toddlers may need to spike their shakes on occasion!")
Margaux Laskey, Staff Editor
That's how I meant it, Kimberly. The struggle is real. ( :
Jonathan
Made it without bourbon and came out amazing. Whole family loves it.
Tob
I would make it but all that sugar is too much. I plan to try it this way: substituting almond milk for the cream or maybe using coconut cream, using one TBSP of honey for the sugar, and using Greek Yogurt instead of ice cream. To thicken, I could add maybe another 1/4 cup of pumpkin puree.... What do you think?
Jeff Winett
This shake wowed us big time. Early in the day into my blender beaker, I placed all of the ingredients other than the ice cream and ice. When ready to serve, I took the beaker from the fridge and proceeded. Un-sweetened whipped cream was the perfect foil for the intensely cinnamon sweet sprinkle....don't skip that step....and then drizzling caramel over all took this dessert shake to the next level. I halved the recipe and did use 2 tb. bourbon. Ms. Copeland, thank you so much.
Leonard
The nutritional information is based on 10 serves, but there's only FOUR milkshakes. Sat fat (based on 4 serves) is at 103% DI. (And ADDED sugar around 70% DI - and that's without the caramel sauce). Not complaining, just saying...
lucy
Question: if you wanted to make this recipe more like a pumpkin smoothie (for which I am struggling to find a decent recipe) and less like a milkshake, could you substitute yoghurt for ice-cream? ty
Jen G
Great, made it with Jeni's Salted Caramel Vegan ice cream and a vegan (coconut cream) whipped cream, so yummy!
Jo Rozz
Delicious! Perfect as is! Loved the bourbon for the grownups!
jennifer
We substituted fireball whiskey instead of whiskey- the while 6 tablespoons - delish!
Jeff Winett
This was a hit, big time. I used the higher amount of bourbon and milk. A portable hand mixer was used to beat all of the ingredients together (left out the ice cubes) early in the day and popped into the freezer. When ready to serve, I simply brought the mixture to a more scoopable texture with short bursts in the microwave, and then agitating with a couple of my flat ice cream scoops. For the cinnamon sugar I used 2 parts sugar to 1 part cinnamon.
Kari
My son and I make these often in the fall. To top them off, we crunch up gingersnaps and sprinkle on top. So delicious!
We don’t always finish our pumpkin pie.
Wonder if we can salvage the baked filling and use that instead?
Leonard
The nutritional information is based on 10 serves, but there's only FOUR milkshakes. Sat fat (based on 4 serves) is at 103% DI. (And ADDED sugar around 70% DI - and that's without the caramel sauce). Not complaining, just saying...
Jeff Winett
This shake wowed us big time. Early in the day into my blender beaker, I placed all of the ingredients other than the ice cream and ice. When ready to serve, I took the beaker from the fridge and proceeded. Un-sweetened whipped cream was the perfect foil for the intensely cinnamon sweet sprinkle....don't skip that step....and then drizzling caramel over all took this dessert shake to the next level. I halved the recipe and did use 2 tb. bourbon. Ms. Copeland, thank you so much.
Sarah Copeland
Jeff, thank YOU so much for this glowing review. So glad it pleased!!
Jennifer
I made some significant changes to make it a bit healthier and it turned out really well! I skipped the whipped cream all together. For the shake, I used soy vanilla “ice cream” and for milk, subbed in Trader Joe’s almond milk pumpkin spice beverage. Added a bit of pumpkin pie spice with the other seasoning. Delicious!!
Judy
I scaled it down for 1 serving. Since I'm not a regular milk user, I pretty much wasted a cup of milk for the one tablespoon needed. Seems superfluous. But the milkshake, with Maker's Mark, was lovely. Next time I'd sweeten the whipped cream just a tad (or skip it!).
Tob
I would make it but all that sugar is too much. I plan to try it this way: substituting almond milk for the cream or maybe using coconut cream, using one TBSP of honey for the sugar, and using Greek Yogurt instead of ice cream. To thicken, I could add maybe another 1/4 cup of pumpkin puree.... What do you think?
Alexa
Curious why the recipe says four servings but the nutrition information says ten servings?
best star
This recipe is more delicious. Most of the family like it. My family likes it. more recipe here: https://bestreviewstar.com
hl
When my kids were growing up, we often had "pumpkin drink" this time of year. It was basically just our family's favorite pumpkin pie filling minust the eggs and a little extra milk. None of us needed the cream and the richness of the pumpkin and spices were more than enough to give this a festive feel. Overall pretty healthy too, especially since we usually went a little light on the sweeteners in our pies.
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