Pumpkin Pie Milkshakes
Updated November 26, 2014
BOURBON WHIPPED CREAM
teaspoon vanilla extract
For whipped cream, whisk together cream, bourbon, sugar, and vanilla in a cold metal bowl until it holds stiff peaks. Store in the fridge until needed.
For milkshake, combine ice cream, pumpkin, milk, bourbon, and spices in a blender and blend until smooth.
Pour milk shake between two cups, top with bourbon; whipped cream, and sprinkle with ground cinnamon.
More About This Recipe
- These pumpkin milkshakes are a great sip of fall.
I always find myself overbuying canned pumpkin this time of year. When I see the walls of it at the store, I can’t help but grab a few cans even if I already have a few at home.
The problem is I can mentally see all the delicious things I want to make with the stuff, like this Pumpkin Pie Milkshake, and I would hate to not have it when the cravings hit!
As you might imagine, this isn’t necessarily a hard recipe to make, so it’s nice to kick it up a notch by making some homemade whipped cream for the milkshakes. I add a little splash of bourbon in mine for an extra kick (or leave it out for kiddos).
For the whipped cream, basically you just whisk everything together until it forms stiff peaks and then store it in the fridge until your milkshake is ready.
Now for the shake! Again, I added a splash of bourbon to my milkshake. Not enough to get ya drunk or anything – it just helps give the shake some deep, interesting flavors. And, yes, you can leave it out for abstaining friends or kids.
To make the shakes, just combine everything in a blender! Add the ice cream and pumpkin first and then pour in everything else.
Pulse this in your blender until it’s nice and smooth. The pumpkin puree will actually help it blend and make it really easy.
This was my finished milkshake mixture.
I like this recipe as is, but feel free to taste it at this point and adjust to your liking. You could add an extra dash of vanilla, for instance, or up any of the spices if you want it more flavorful.
Simply pour it in a glass, top it with a lot of bourbon whipped cream, and garnish it with some ground cinnamon.
This is the perfect time of year for this milkshake – so don’t miss your chance to make it!
Nick thinks you could leave the bourbon out of this recipe if you wanted, but he wouldn’t recommend it. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.
To Make Topping
Chill mixer bowl and whip attachment.
Open can of coconut milk and use just the thick coconut cream layer on the top of the can. Whip on high speed until soft peaks form.
Refrigerate whipped cream in an airtight container for up to four days. Once chilled, mix well before serving.
To Make Milkshake
Add ice cream, milk and pumpkin pie to blender. Cover and blend until smooth.
Pour into two tall glasses and top with a dollop of whipped topping. Garnish with a sprinkle of cinnamon.
Pumpkin Pie Milkshake
Enjoy the flavors of fall all year round with one of these pumpkin pie milkshakes! Top yours with whipped cream and some graham cracker crumbs for the perfect treat!
- 2 cups vanilla ice cream
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/4 cup graham cracker crumbs
- In a blender jar, combine the ice cream, milk, pumpkin puree and pumpkin pie spice. Blend until smooth. Stir in the graham cracker crumbs with a spatula. Pour into glasses and top with garnishes.
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Leftover Thanksgiving Pumpkin Pie Milkshake
Hopefully you all have some leftover slices of pumpkin pie (or really…any pie!) from your Thanksgiving Day feast, because this pumpkin pie milkshake needs to happen.
The ingredients are so simple: pumpkin pie, ice cream, milk. Add whipped cream and a sprinkling of crumbled pie crust. Done.
I originally had this idea a few weeks ago–and could barely wait to share it with you all today. Well, the time has finally arrived.
After all, why eat your leftover pumpkin pie like a normal person when you can drink it in milkshake form like a champ?
If you can’t already tell, this isn’t your average “pumpkin pie” milkshake. It’s not made with milk, yogurt, pumpkin puree, spices, and the usual suspects.
Those are faux pumpkin pie milkshakes. This is the real deal. It’s made with pie.
As in, you’re going to throw a slice of pumpkin pie (crust and all) into the blender, along with some vanilla ice cream, and a little bit of milk just to smooth things out a bit–and blend it all up together.
Try to keep a little bit of texture from the pie crust in there–that part was my favorite!
Feel free to take things one step farther and top it all off with whipped cream and crumbled pie crust. And maybe even a little chunk of pie as an extra garnish.
I mean, you’ve already come all this way, why not trash it up more? This milkshake deserves it.
This milkshake is exactly how it sounds. Decadent, creamy, full of pumpkin flavor, and basically just all around awesome. It still sort of blows my mind.
P.S. I happened to make this milkshake with leftover [caramel!] pumpkin pie, but I’m almost positive that it would be just as delicious with leftover apple pie (although the consistency might be different).
Break out the stretchy pants again guys, because you’re going to need them…