So you want pumpkin pie but don’t want to deal with making an actual pie? I get it. Rolling crusts, preheating ovens, and waiting forever is overrated. Enter: the pumpkin pie milkshake. It’s basically all the cozy, fall flavors you love, blitzed into a creamy, drinkable dessert. Bonus: you can slurp this on the couch without dirtying a fork or pretending to have table manners.
Why This Recipe is Awesome
Let’s be honest—this recipe is idiot-proof. If you can use a blender without accidentally removing the lid mid-spin, you’re golden. It’s fast (we’re talking 5 minutes tops), no-bake (goodbye, oven anxiety), and ridiculously customizable. Plus, it tastes like fall decided to throw a party in your glass and everyone’s invited. Even if you’re not a hardcore pumpkin fan, the mix of ice cream and spice makes this hard to resist.
Ingredients You’ll Need
- Vanilla ice cream (the creamy MVP of milkshakes)
- Milk (any kind—dairy, almond, oat, or that random carton you panic-bought last week)
- Pumpkin purée (not pie filling, unless you like sugar overload)
- Pumpkin spice (aka fall in powdered form)
- Brown sugar or maple syrup (optional, but makes it extra cozy)
- Whipped cream (to make it look like you tried)
- Crushed graham crackers or cookie crumbs (fancy garnish vibes)
Step-by-Step Instructions
- Scoop ice cream into your blender. Don’t skimp—this is dessert, not a diet plan.
- Add milk, pumpkin purée, pumpkin spice, and a drizzle of brown sugar or maple syrup if you want.
- Blend until smooth and creamy. If it’s too thick, splash in more milk. If it’s too thin, toss in more ice cream. Easy fix.
- Pour into glasses, top with whipped cream, and sprinkle crushed graham crackers on top like you’re on a cooking show.
- Grab a straw (or skip the straw and chug straight from the glass, no judgment).
Common Mistakes to Avoid
- Using pumpkin pie filling instead of purée. You’ll end up with a milkshake that tastes like it’s been on a sugar bender.
- Forgetting to balance thickness. Too runny? Sad. Too chunky? Nobody wants to chew a milkshake.
- Skipping the toppings. Sure, you can drink it plain, but whipped cream and graham crumbs make you look like you know what you’re doing.
- Over-blending. There’s creamy, and then there’s “did I just make pumpkin soup?”
Alternatives & Substitutions
- Want it vegan? Use coconut ice cream and almond or oat milk. Still dreamy.
- No pumpkin spice? Just mix cinnamon, nutmeg, ginger, and cloves. Boom—DIY spice.
- Feeling extra indulgent? Add caramel sauce to the blender or drizzle it on top.
- Want a boozy twist? A splash of spiced rum or bourbon turns this into an adults-only milkshake. Fall party upgrade unlocked.
- No graham crackers? Use gingersnaps, biscoff cookies, or even Oreos if you’re feeling rebellious.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Not really. It’s best fresh, or it turns into a weird pumpkin puddle.
Can I use frozen pumpkin purée?
Sure, just thaw it first—unless you enjoy blender abuse.
Can I skip the whipped cream?
You can, but why rob yourself of happiness?
What kind of milk works best?
Honestly, any. Whole milk makes it creamier, but almond or oat milk still work great.
Can I turn this into a protein shake?
Yes, toss in a scoop of vanilla protein powder and feel smug about it.
Is this healthy?
Let’s just say it’s healthier than eating an entire pumpkin pie by yourself.
Can kids drink the boozy version?
Please don’t. Unless your goal is chaos and CPS involvement.
Final Thoughts
This pumpkin pie milkshake is proof that you don’t need to slave over an oven to enjoy fall flavors. It’s quick, creamy, and customizable to your mood (or your pantry situation). Perfect for when you want dessert now and patience is not on the menu. So grab your blender, throw in some pumpkin magic, and sip your way into autumn happiness.