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Pumpkin Pie Milkshake

It’s Monday.  How about a milkshake?


A Pumpkin Pie Milkshake, so it’s very November appropriate, even if it is the Monday after a possibly splurgey Halloween weekend of candy and/or parties.  I wanted to post this recipe this week, so I waited until after lunch yesterday to make it and then split it amongst the four of us to minimize the damage.


I will tell you, however, that splitting the milkshake did little to satisfy my family.  They all wanted it “for real” for dessert last night.  Between the parties we attended and trick or treating…I’m pretty sure they didn’t need more treats by then.  If you’ve been reading along, you know how much we love pumpkin anything, and this is no exception.

This shake is amazing because it’s so easy to make and you can have a delicious pumpkin treat within minutes.  The pumpkin and the spices transform simple vanilla ice cream into a wonderful fall treat.  If you love pumpkin ice cream, you will love this shake.  It is dangerously good.


It’s also great because so many recipes that call for pureed pumpkin leave you with extra but not really enough for another recipe.  This is perfect for that because you only need 1/3 of a cup of pumpkin….for one serving, that is.  It makes a little over 2 cups worth of shake, which is one generous serving….a perfect small shake for two, or a nice mini treat for four.  Trust me when I tell you if you go the mini treat route, you will likely have to whip up a second batch because everyone will want more.

So, it’s Monday.  It’s November.  It’s pumpkin pie time.  And for this recipe, you don’t even need to bake a pie….so….


Why not make a milkshake?

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

Yield: 1 shake, about 2 cups


For the shake:

  • 1/3 cup canned pumpkin, not pie filling
  • 1/4 -1/2 cup milk, your choice, I used almond milk
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • 2 Tablespoons brown sugar
  • 2 cups vanilla ice cream, softened

For garnishing:

  • 1 graham cracker, crushed
  • whipped cream
  • ground cinnamon or nutmeg


  1. Place your graham cracker crumbs onto a shallow plate. Dip the rim of your serving glass into a shallow bowl of water, then dip it into the crumbs, completely coating the rim. Set aside.
  2. Put all shake ingredients into a blender.
  3. Pour some milk into the blender to help process the mixture, adding more as necessary. The softer your ice cream, the easier it will be to blend quickly.
  4. Pour into prepared glass. Top with whipped cream and a sprinkle of cinnamon or nutmeg.


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Amy Smith

Monday 3rd of November 2014

Yet another keeper. Thanks for posting!


Monday 3rd of November 2014

It's a good one!

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