Pumpkin Pie Milkshake

Name: Pumpkin Pie Milkshake
Total time: 15 min
Yield: 4 milkshakes (About 4 1/2 cups)
Ingredients: 3/4 cup/180 milliliters heavy cream (or whipping cream); 1 tablespoon cinnamon; 1 teaspoon sugar; 28 ounces/830 milliliters premium vanilla ice cream; 1/3 to 1/2 cup/80 to 120 milliliters milk; 1 cup/240 milliliters pumpkin purée; 2 teaspoons pure maple syrup; 1/4 teaspoon ground ginger; 5 large ice cubes (about 1 cup); 2 to 4 tablespoons bourbon (optional); Caramel sauce (optional)

By Sarah Copeland

Updated Nov. 2, 2022

Pumpkin Pie Milkshake — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 15 minutes
Rating: 4(223)
Comments: Read comments

As any true pumpkin lover can attest, there’s more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It’s creamy and has the same whipped-cream topper. Add the spices you most like in your pie — go heavier on the ginger if that’s your thing, or load up on cinnamon — and adjust the sweetness to your crowd’s tastes. Even if you don’t drink whisky, there’s a time and a place for bourbon, and this is it. Add a splash or two for the adults; they’ll thank you.

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Ingredients

Yield:4 milkshakes (About 4½ cups)

¾cup/180 milliliters heavy cream (or whipping cream)
1tablespoon cinnamon
1teaspoon sugar
28ounces/830 milliliters premium vanilla ice cream
⅓ to ½cup/80 to 120 milliliters milk
1cup/240 milliliters pumpkin purée
2teaspoons pure maple syrup
¼teaspoon ground ginger
5large ice cubes (about 1 cup)
2 to 4tablespoons bourbon (optional)
Caramel sauce (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Step 2
Scoop the ice cream into a blender and pour ⅓ cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
Step 3
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.

Tip

Whip the cream and store in an airtight container in the fridge up to overnight.

Ratings

4 out of 5

223 user ratings

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Comments

Margaux Laskey, Staff Editor6 years ago

Made a batch for the whole family on movie night. Really good! Added bourbon to mine and my husband's b/c we have toddlers.

kimberly6 years ago

I love the last sentence. (As in, "parents with toddlers may need to spike their shakes on occasion!")

Margaux Laskey, Staff Editor6 years ago

That's how I meant it, Kimberly. The struggle is real. ( :

lucy1 year ago

Question: if you wanted to make this recipe more like a pumpkin smoothie (for which I am struggling to find a decent recipe) and less like a milkshake, could you substitute yoghurt for ice-cream? ty

Jen G1 year ago

Great, made it with Jeni's Salted Caramel Vegan ice cream and a vegan (coconut cream) whipped cream, so yummy!

Jo Rozz3 years ago

Delicious! Perfect as is! Loved the bourbon for the grownups!

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