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Indulge in the Creamy Delight of Pumpkin Pie Milkshake

Indulge in the Creamy Delight of Pumpkin Pie Milkshake - Featured Image
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Learn how to make delicious Pumpkin Pie Milkshake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups vanilla ice cream (choose a creamy, full-fat variety for the best texture)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk (or almond milk for a lighter option)
  • 2 tablespoons pure maple syrup or honey (for natural sweetness)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Whipped cream, for topping (optional but highly recommended)
  • Crushed gingersnap cookies or a sprinkle of cinnamon, for garnish

If you find yourself without maple syrup, brown sugar or agave nectar will also work nicely. And for those who prefer a dairy-free version, swapping the ice cream and milk for coconut-based alternatives still brings that luscious texture and cozy flavor.

Instructions

  1. Start by gathering all your ingredients. I like to set everything out on the counter, just like Mama Lu did, so I’m not scrambling mid-blend.
  2. In a blender, combine the vanilla ice cream, pumpkin puree, and milk. Use whole milk for that rich, creamy texture reminiscent of those Blue Ridge autumns.
  3. Add the maple syrup, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. These spices are what transform this shake from simple to soul-warming.
  4. Blend on high for about 30 seconds, or until smooth and thick. If it’s too thick, add a splash more milk; too thin, add a little more ice cream.
  5. Taste and adjust sweetness or spice — sometimes I like a touch more cinnamon, sometimes a bit more maple syrup, depending on my mood or the day’s stories.
  6. Pour the milkshake into tall glasses. If you’re feeling fancy (and who isn’t?), top with a generous swirl of whipped cream and a sprinkle of crushed gingersnap cookies or a dusting of cinnamon.
  7. Serve immediately and savor each sip, imagining the porch swings and story-filled evenings where these flavors first took root in my heart.

Fun fact: Mama Lu never measured much — she believed flavors should be felt, not forced. So, don’t be afraid to make this recipe your own. I often nudge the nutmeg up just a pinch or use honey instead of maple syrup depending on the jars in my pantry.

Find it online: https://claracooking.com/pumpkin-pie-milkshake-2/