Pumpkin Milkshake Recipe
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Pumpkin Milkshake Recipe
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Skip the pumpkin pie and embrace a fall favorite in a glass! This easy Pumpkin Milkshake recipe is perfect for using leftover pumpkin puree.
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Ingredients
- 2 cups vanilla ice cream
- 1 cup cold milk
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup Graham cracker crumbs optional for rimming the glass
- 1 tablespoon Sugar Water optional for rimming the glass
- whipped cream for topping
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Instructions
- Brush the sugar water onto the rims of the two glasses. Place 3 tablespoons of the graham crumbs into a shallow dish and dip the rim into the crumbs. Move the glass back and forth to get a nice edge.
- In a blender, mix the milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla ice cream on high until smooth.
- Pour into 2 prepared, rimmed glasses. Top the milkshake with whipped cream and sprinkle the remaining graham crumbs over the whipped cream.
Notes
- Use frozen vanilla ice cream. This might seem obvious, but using ice cream that's really frozen and firm will help give your milkshake a thick, creamy texture.
- If your milkshake is too thick, add a splash of more milk. Add an extra scoop of ice cream or a handful of ice cubes if it's too thin.
- Whether dairy-free or vegan, you can still enjoy a delicious pumpkin milkshake! Swap out the regular ice cream for a non-dairy version (coconut milk ice cream would be tasty) and use your favorite plant-based milk.
- Have fun with toppings. I love topping my milkshakes with whipped cream and graham cracker crumbs, but the sky's the limit for garnishes. Try drizzling some caramel sauce or chocolate syrup over the top or sprinkle on some chopped nuts or candied ginger.
- You can use fresh pumpkin puree instead of canned. Just make sure it's smooth and free of lumps or stringy bits.
- Use frozen vanilla ice cream. This might seem obvious, but using ice cream that's really frozen and firm will help give your milkshake a thick, creamy texture.
- If your milkshake is too thick, add a splash of more milk. Add an extra scoop of ice cream or a handful of ice cubes if it's too thin.
- Whether dairy-free or vegan, you can still enjoy a delicious pumpkin milkshake! Swap out the regular ice cream for a non-dairy version (coconut milk ice cream would be tasty) and use your favorite plant-based milk.
- Have fun with toppings. I love topping my milkshakes with whipped cream and graham cracker crumbs, but the sky's the limit for garnishes. Try drizzling some caramel sauce or chocolate syrup over the top or sprinkle on some chopped nuts or candied ginger.
- You can use fresh pumpkin puree instead of canned. Just make sure it's smooth and free of lumps or stringy bits.
Nutrition Information
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Calories
520kcal
(26%)
Carbohydrates
77g
(26%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
73mg
(24%)
Sodium
232mg
(10%)
Potassium
634mg
(18%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Vitamin A
10288IU
(206%)
Vitamin C
4mg
(4%)
Calcium
373mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 232mg | 10% |
| Potassium | 634mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 10288IU | 206% |
| Vitamin C | 4mg | 4% |
| Calcium | 373mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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