Pumpkin Milkshake

Pumpkin Milkshake is the best combo of summer and fall. Creamy cool ice cream exploding with pumpkin and spice, and everything nice!! Making one of these outrageously delicious pumpkin desserts couldn’t be easier – you just need a blender, 4 simple ingredients and 5 minutes of time!

By the time September rolls around, I am so over the summer heat and ready for all of my favorite fall recipes!

If you’re like me and just can’t wait for it to cool down enough for a warm treat like pumpkin rice pudding, this shake is calling your name!

Pumpkin Milkshake

Sweet vanilla ice cream mixed with creamy pumpkin puree in a sippable shake… Just what you need to end your summer!

And with cinnamon, nutmeg, and ginger in the mix, there’s just the right amount of seasonal spice to really get you in the mood for the fall!

It’s like frozen pumpkin pie in a glass!

And while I think desserts like this are a nice treat in moderation, I also have a guilt-free, low calorie pumpkin pie shake recipe!

Ingredients Notes and Substitutions

• Milk – Make sure the milk is chilled! Whole milk will give you the creamiest consistency, but any type of dairy milk or milk substitute is fine to use.
  
  For a thicker pumpkin shake, use a little less milk.
  
• Pumpkin Puree – If pumpkins are still in season, try making your own puree!
  
  All you need to do is remove the seeds from a pie pumpkin (those itty bitty ones), roast the flesh in the oven, and puree the insides in a blender.
  
  It’s simple and scrumptious!!
  
• Pumpkin Pie Spice – Make your own with 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, ½ teaspoon of ginger, and ½ teaspoon of cloves.
  
  Sure, you can use the premixed blend, but the flavor is so much better when it’s freshly made.
  
• Vanilla Ice Cream – I find it helpful to let the ice cream get a little melty at room temperature or in the fridge before blending.
  
• Graham Cracker Crumbs and Whipped Cream – The topping is almost as irresistible as the pumpkin milkshake it’s garnishing!
  
  If you’re feeling particularly seasonal, use crushed ginger snaps instead of graham crackers.

Pumpkin Shake Recipe Tips

• Want It Extra Creamy?  Swap out the milk with half and half or heavy cream for a rich, thick pumpkin pie milkshake.
  
  You can also add a banana – and then it’s basically breakfast.
  
• Like an Icier Shake?  If you’re a fan of icier milkshakes (I know there are a couple of you out there!) then freeze the pumpkin puree in an ice tray before blending.
  
  You can do the same with the milk.
  
• Extra Flavors to Try – We already know that chocolate and pumpkin is a dreamy combination – replace the vanilla ice cream with chocolate for an even more indulgent dessert.
  
  Another great trick: do you have French vanilla, hazelnut, or another tasty coffee creamer? Use that instead of milk! 

Storing and Serving

So this isn’t really a recipe you want to store for later — after all, it melts! And freezing is no good, either.

The texture gets strange if you keep it in the freezer longer than just a couple of hours. 

Keep the pumpkin milkshake in the fridge for up to an hour if you’re not going to serve it right away.

Be sure to give it a good stir to get all of the settled spices mixed in there! And wait to add the garnishes until just before serving.

Pumpkin Milkshake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Shake Recipes

Originally Published October 2011, updated and republished September 2022

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