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Pumpkin Milkshake Recipe

Skip the pumpkin pie and embrace a fall favorite in a glass! This easy Pumpkin Milkshake recipe is perfect for using leftover pumpkin puree.

Prep Time
15 mins
Total Time
15 mins
Servings: 2
Calories: 520 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a blender, mix the milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla ice cream on high until smooth.
  3. 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

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

% 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.