Pumpkin Spice Milkshake

Glass of Pumpkin Milkshake topped with ice cream and overspilling the glass.

A creamy pumpkin milkshake made with vanilla ice cream, pumpkin purée, milk, maple syrup, vanilla, and pumpkin pie spice.

Course Beverages

Cuisine American

Prep Time 5

Servings

Calories 499kcal

Author Michelle Ordever

Equipment

High-Speed Blender

Ingredients

½ cup pumpkin purée canned or homemade
3 cups vanilla ice cream
½ cup milk dairy or plant-based
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice or to taste
Ice cubes optional
Whipped cream optional, for topping
Vanilla ice cream optional, for topping
Pumpkin pie spice optional, for garnish

US Customary - Metric

Instructions

Place the pumpkin purée, vanilla ice cream, milk, maple syrup or honey, vanilla extract, and pumpkin pie spice in a blender.
Blend on high until creamy and smooth. If the milkshake is too thick, add a little more milk at a time until it reaches your preferred consistency.
Taste and add more maple syrup, honey, or pumpkin pie spice if desired. Blend briefly to combine. Pour into tall glasses, adding ice cubes if desired.
Top with whipped cream, an extra scoop of vanilla ice cream, and a sprinkle of pumpkin pie spice, if using. Serve immediately and enjoy!

Notes

Tips

For a thicker milkshake, start with the listed amount of milk and only add more if needed.
Use plain pumpkin purée rather than pumpkin pie filling.
Serve immediately for the thickest, creamiest texture.

Substitutions

Use your favorite dairy or plant-based milk.
You can use maple syrup and honey interchangeably, depending on your preference.
Adjust the pumpkin pie spice to suit your taste.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition