Last week after work, I stopped by the grocery store where I ran into my coworker, Denise. She had a cart full of fall goodies—apples, squash, cinnamon sticks—and perched right on top was a stack of canned pumpkin. I teased her, asking if she was opening a bakery on the side, and she laughed, saying she was making “pumpkin everything” for her kids.
That quick chat stuck with me. On the drive home, I couldn’t shake the thought of pumpkin, but I didn’t want another pie or bread loaf sitting around the kitchen. Then it hit me—why not turn that autumn flavor into something cold and creamy? By the time I pulled into the driveway, I already knew I was making pumpkin milkshakes. T
he idea felt playful, a little unexpected, and perfect for breaking up a regular weeknight with something special. The moment I blended the first batch, my kids were hovering around the counter, and my husband gave one of those raised-eyebrow looks that says, “This is going to be good.” And he was right, every sip tasted like fall dressed up as dessert.
Short Description
Pumpkin Milkshakes are a quick and festive treat made with vanilla ice cream, pumpkin puree, warm spices, and a hint of vanilla. Smooth, creamy, and full of cozy fall flavors, they’re perfect for dessert or an afternoon pick-me-up.
Key Ingredients
- 1 cup vanilla ice cream
- ½ cup milk (dairy or non-dairy)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, ground cinnamon or nutmeg, licorice twists for straws
Tools Needed
- Blender
- Measuring cups and spoons
- Two tall glasses
- Spoon or spatula for scooping ice cream
Cooking Instructions
Step 1: Blend the Ingredients
Add ice cream, milk, pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract to a blender. Blend on high until smooth and creamy.
Step 2: Adjust Consistency
If the milkshake is too thick, add extra milk a tablespoon at a time and blend again until it reaches your preferred texture.
Step 3: Serve and Garnish
Pour into two tall glasses. Top with whipped cream, a sprinkle of cinnamon or nutmeg, and slip in a licorice twist if you want a fun straw.
Step 4: Enjoy
Serve immediately and sip while it’s frosty and fresh.
Why You’ll Love This Recipe
Fast and Easy: Comes together in less than 10 minutes.
Cozy Fall Flavor: Pumpkin and warm spices blended into creamy sweetness.
Kid-Approved: Fun to drink with whipped cream and licorice straws.
Customizable: Works with dairy or non-dairy milk and even sugar adjustments.
Festive: Perfect for fall parties, Halloween, or just a weeknight treat.
Mistakes to Avoid & Solutions
Using pumpkin pie filling instead of puree: Pie filling is already sweetened and spiced, which will throw off the flavor. Stick to plain pumpkin puree.
Adding too much milk at once: The milkshake can become watery. Start small and add gradually.
Over-blending: This can melt the ice cream and thin the shake too much. Blend just until smooth.
Skipping the spices: The blend of cinnamon, ginger, nutmeg, and cloves is what makes this shake taste like fall. Don’t leave them out.
Serving too late: Pumpkin milkshakes are best fresh. If they sit too long, they lose that frosty texture.
Serving and Pairing Suggestions
Serve in tall glasses with whipped cream swirls for a classic soda-shop look.
Pair with gingersnap cookies or shortbread for a crunchy bite on the side.
For adults, serve with a small pour of espresso or a drizzle of caramel sauce.
Set up a topping station for kids with chocolate chips, sprinkles, and candy corn.
Storage and Reheating Tips
Milkshakes don’t store well, but you can freeze leftovers in popsicle molds for a frozen pumpkin treat.
If storing in the fridge for a few hours, re-blend with a scoop of fresh ice cream before serving.
Avoid microwaving, as it will turn the shake into a warm pumpkin drink instead.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Drain any excess liquid before blending.
2. Can I make this milkshake vegan?
Absolutely. Use dairy-free ice cream and plant-based milk like almond, oat, or coconut.
3. How can I make it healthier?
Use frozen banana in place of some of the ice cream, cut down on sugar, and use unsweetened almond milk.
4. Can I add protein powder?
Yes, vanilla or unflavored protein powder works well. Blend it in with the other ingredients.
5. What if I don’t like cloves?
Simply leave them out or replace with extra cinnamon for a milder spice profile.
Tips & Tricks
Chill your glasses in the freezer before serving for a frosty effect.
Use high-quality vanilla ice cream for the creamiest result.
Add a spoonful of peanut butter or almond butter for a nutty twist.
A drizzle of maple syrup on top adds extra depth and sweetness.
For a thicker shake, freeze the pumpkin puree into cubes before blending.
Recipe Variations
Pumpkin Mocha Milkshake: Add ½ cup cooled coffee or espresso before blending. Top with chocolate syrup.
Pumpkin Pie Milkshake: Toss in a graham cracker or two for a pie-crust flavor.
Pumpkin Spice Protein Shake: Swap half the ice cream with frozen banana and blend with vanilla protein powder.
Boozy Pumpkin Shake: Add a splash of bourbon or spiced rum for an adults-only version.
Caramel Pumpkin Milkshake: Swirl caramel sauce inside the glass before pouring for a sweet caramel twist.
Final Thoughts
Pumpkin milkshakes are proof that fall flavors don’t have to come baked in a crust or loaf. They’re lighthearted, fun, and just different enough to surprise the family. The first time I served them, my kids insisted it felt like “dessert night” even though it was a Tuesday. My husband, who usually rolls his eyes when I pull out the blender, ended up finishing his glass before anyone else.
This recipe is the kind of little kitchen trick that makes an ordinary day feel seasonal and cozy without hours of work. It’s also a reminder that pumpkins aren’t just for pies—they can shine in fresh and playful ways. For me, it’s one of those small joys that makes cooking after a long day not only worthwhile but exciting. Sharing these simple wins with friends and fellow parents is exactly why I love keeping recipes like this in my back pocket.
Pumpkin Milkshakes
Ingredients
- 1 cup vanilla ice cream
- ½ cup milk dairy or non-dairy
- ½ cup canned pumpkin puree not pumpkin pie filling
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream ground cinnamon or nutmeg, licorice twists for straws
Instructions
- Add ice cream, milk, pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla to a blender.
- Blend until smooth and creamy. If it’s too thick, add milk a tablespoon at a time until it reaches the texture you like.
- Pour into two glasses, top with whipped cream, a dusting of cinnamon or nutmeg, and a licorice twist if desired.
- Serve right away while cold and frosty.
