Enjoy the transition from summer to fall with this deliciously creamy pumpkin spice milkshake. Made with creamy ice cream, pumpkin puree, and fall spices.

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Side view of two tall glasses of pumpkin spice milkshake, topped with whipped cream and caramel sauce, with caramel sauce drizzling down the glass.

About Pumpkin Spice Milkshake

Fall may be known for its cooler temperatures, but there’s always that period of time where the weather is still changing – and that, my friends, is exactly where a pumpkin spice milkshake comes in handy.

Because it’s the perfect solution for when you really want to start enjoying fall but it’s still a little too toasty outside. With a chilled pumpkin spice milkshake, you can enjoy the best of both worlds!

What’s in a pumpkin spice milkshake?

To make a tall glass of this fall-themed milkshake, you’ll need the following ingredients:

  • Vanilla ice cream – Creates the creamy base of the milkshake and adds some flavor. You can also use other flavors of ice cream (caramel, chocolate, etc) to give this milkshake a new spin of flavor.
  • Whole milk – The key ingredient that turns firm ice cream into a smooth milkshake.
  • Pumpkin puree – For that delicious pumpkin flavor.
  • Vanilla, cinnamon, and cloves – Flavors to enhance the pumpkin.

Pumpkin Puree vs Pumpkin Pie Filling

When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:

Pumpkin puree and pumpkin pie filling.

And while these types might seem interchangeable, there is a slight (yet significant) difference.

With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it also has flavor added, typically with pumpkin pie spice.

The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie filling can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie filling with other flavors, there’s no way to guarantee how they’ll interact.

This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.

Side view of two glasses of pumpkin spice milkshake, showing off the light orange color of the shake.

Can you still use pumpkin pie filling?

If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the cinnamon and cloves when mixing the ingredients.

Can you add alcohol?

Certainly! Feel free to add a standard shot of your favorite liqueur or alcohol when blending this milkshake. To keep with the flavor profile, I’d recommend a liqueur with either vodka, caramel, or cinnamon flavors. You could also add Baileys for extra creaminess or Kahlua for a coffee kick.

How long is this milkshake good for?

Once prepared, this milkshake can be stored in one of two ways:

  • In the refrigerator for up to 1-2 hours. However, keep in mind that the ice will melt and the milkshake will become thinner over time.
  • In the freezer for up to one month. For best results, store the milkshake in serving-sized portions and allow it to thaw some on the counter or in the refrigerator for a few hours.

Notes & tips for pumpkin spice milkshakes

  • If you’d like a thicker milkshake, adjust the milk from 1 cup to 1/2 cup. If you’d like a thinner milkshake, adjust the milk from 1 cup to 1 1/2 cup.
  • To keep your milkshake frosty, chill the glasses in the freezer for 10-20 minutes before using.
  • To make blending easier, use small scoops of ice cream.
  • This recipe is designed to use whole milk. If you use a different type, start off by using a 1/2 cup of milk and check the consistency. You can always add more milk if you need to, up to another 1/2 cup.
  • For a warmer “fall” flavor, add 3/4 teaspoon of ground nutmeg.
Top down view of a prepared pumpkin spice milkshake, topped with whipped cream and caramel sauce, surrounded by cinnamon sticks as decoration.

How to make a pumpkin spice milkshake

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a food processor or blender, add the following ingredients: vanilla ice cream, milk, pumpkin puree, vanilla, cinnamon, and cloves.

Step 2 – Pulse or blend the ingredients until smooth and creamy, then pour into tall glasses.

Step 3 – Serve and enjoy!

Recipe Details

Side view of two tall glasses of pumpkin spice milkshake, topped with whipped cream and caramel sauce, with caramel sauce drizzling down the glass.
5 from 1 vote

Pumpkin Spice Milkshake

5 mins prep
661 kcal
Yields: 2 milkshakes
Enjoy the transition from summer to fall with this deliciously creamy pumpkin spice milkshake. Made with creamy ice cream, pumpkin puree, and fall spices.

Ingredients 

Instructions

  • In a food processor, add vanilla ice cream, milk, pumpkin puree, vanilla, cinnamon, and cloves. Pulse or blend until milk is incorporated and consistency is smooth.
    4 cups vanilla ice cream, 1 cup whole milk, 3/4 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 3/4 teaspoon ground cloves
  • Pour into milkshake glasses and garnish with whipped cream and caramel sauce (both optional.)
    whipped cream, caramel sauce
  • Serve immediately.

Nutrition

Serving: 1milkshake | Calories: 661kcal | Carbohydrates: 77g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 131mg | Sodium: 265mg | Potassium: 913mg | Fiber: 5g | Sugar: 65g | Vitamin A: 15612IU | Vitamin C: 5mg | Calcium: 527mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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