You are gonna love this Pumpkin Spice Milkshake! It’s easy to make, can be made as non-dairy, and tastes a lot like a slice of pumpkin pie!
Why You’ll Love This Recipe
Pumpkin recipes are a favorite for many of us, and every year I can’t wait to have pie, cake and now, a pumpkin pie milkshake!
Here’s some good reasons to make this recipe:
- This recipe can easily be made non-dairy
- Next time you crave leftover pumpkin pie, this is your go-to recipe, no pie crust needed!
- This pumpkin pie shake recipe is fun during the fall season. People love this shake!
- If you’re a fan of fall flavors, try this Creamy Pumpkin Soup or my Pan Roasted Pear Salad.
Ingredients You’ll Need
For the full ingredient list and instructions, please scroll to the recipe card below.
- Ice Cream: Use regular or non-dairy vanilla almond, cashew or coconut milk ice cream
- Milk: Less than a cup of milk, regular whole milk or non-dairy milk is delicious, such as almond or coconut
- Pumpkin Puree: Canned pumpkin puree – not canned pie filling – is what we’ll use
- Pumpkin Pie Spice: Just half a teaspoon pumpkin pie spice, the perfect way to get those fall flavors
- Pure Vanilla Extract: For a sweetness you just can’t get any other way
- Whipped topping: Non-dairy or regular frozen whipped cream finishes this beauty off.
- Cinnamon Sticks: Optional for garnish
This pumpkin spice shake recipe is easy! Here’s all you do:
- Place the ice cream, milk, pumpkin, vanilla extract and pumpkin pie spice in the blender. Add a little more milk if its too thick.
2. Blend on high speed until completely combined and smooth.
3. Pour milkshake into two glasses.
4. Serve with a small scoop of the frozen whipped topping as a garnish with a little sprinkle of pumpkin pie spice on top.
- Use mis-matched glassware to serve the shakes for interest, and I highly recommend a plate of cookies too, like My Favorite Chocolate Chip Cookies, Lemon Shortbread Cookies, or Triple Chocolate Cookies.
- Be sure to use solid pack pumpkin puree such as Libby’s brand (not sponsored).
- Use a small cookie scoop to portion out the frozen topping in uniform shape, partially frozen. Sprinkle with pumpkin pie spice for garnish.
- Pumpkin treats are nice with a cinnamon stick as garnish.
- If you can’t find pumpkin pie spice, just use a half teaspoon cinnamon instead.
- This is just a great fall dessert, right up there with Mini Caramel Apple Pies, Apple Upside Down Cake and this amazing banana fig bread. These shakes would be great with this Chocolate Hummus Dessert Tray or some delicious, warm Chocolate Chip Cookies.
- Use vanilla regular or non-dairy ice cream/frozen dessert for this recipe. Same for the frozen whipped topping…non-dairy is readily available in most grocery stores.
- This milkshake can be easily doubled.
- For more shakes and smoothie ideas, try this Dark Cherry Smoothie, this tropical and delish Pineapple Smoothie, or this thick, creamy Strawberry Granola Smoothie….all are refreshing, fruity, and quick & easy for breakfast or snacks.
Frequently Asked Questions
You can! To make it at home, combine one tablespoon of cinnamon with one teaspoon of the rest of the spices (nutmeg, cloves (or allspice) and ginger).
Absolutely! This recipe is easily doubled, and can be served in smaller portions for a crowd.
More Recipes to Try:
- Ginger Biscotti with Pistachios: Full of amazing flavor, I make these every year.
- Pumpkin Waffle Recipe with Pancake Mix: A wonderful, flavorful waffle recipe
- How to Make Apple Pie with Graham Cracker Crust: A wonderful spin on tradition!
- Waffles with Spiced Apples: OMG is all there is to say about this recipe.
- Dairy Free Pumpkin Soup: Just an easy, delicious soup recipe
- Baked Pasta with Chicken Sausage: A favorite recipe, cheesy and delicious!
- Dark Cherry Smoothies: Deep cherry flavor and so, so good..
- Sweets Things: A round-up of favorite sweets!
- Dark Cherry Smoothies: These are refreshing with full-on cherry flavor!
- Fresh Cherry Milkshakes: A delicious cherry treat…
If you’ve tried this Pumpkin Spice Milkshake or any other recipe on Studio Delicious, please rate the recipe with five stars and tell me about it in the comments below!
Interested in more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Pumpkin Spice Milkshake
- 1 cup Vanilla ice cream or non-dairy ice cream
- ⅔ cup Milk or non-dairy milk
- ½ cup Pumpkin, solid pack
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Pumpkin Pie spice plus more for garnish
- Frozen Whipped Topping
- Place all of the ingredients in a blender except for the frozen whipped topping and blend on high speed until completely smooth. Add a little more milk if needed if the mixture is too thick.
- Pour into two glasses. Serve with a small scoop of frozen whipped topping on top as a garnish, and a pinch of pumpkin pie spice sprinkled on top.
- Feel free to use non-dairy ice cream, milk and whipped topping. Try vanilla almond milk!
- Use solid pack pumpkin, not canned pumpkin pie filling for this recipe.
- Use a small cookie scoop to portion out the frozen topping, then sprinkle with a dusting of pumpkin pie spice.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new text and photos September, 2021. Original text:
I don’t know about you, but I crave pumpkin spice this time of year, in it’s many, many forms.
The stuff is out in full swing as you’ve probably noticed, everything from pumpkin spice peanut butter to pumpkin tea bags and cookies, even jars of spicy pumpkin pasta sauce.
October makes me nostalgic, which got me thinking about why random memories stick with us our whole lives. Like when I was 14 – that awkward stage when you’re not old enough to do anything.
My Mom drove my brother and me to Skagg’s Drugstore on Main Street in her moss green Chevy Impala. I was bored and miserable (my full-time job back then) but perked up with the thought of cosmetics and the new issue of Tiger Beat magazine.
That day I bought a tiny bottle of Golden Autumn by Prince Matchabelli – after lavishly spraying myself with the tester – and some roll-on lip gloss using my monthly allowance.
As I walked out of the store, a little kid yelled real loud that I smelled good. I was totally taken off-guard and red faced, too – but said thanks. Feeling newly confident, I’m pretty sure I flipped my hair a few times back to the car but I can’t be sure 🙂 Who knows why, but I won’t forget that day.
You can buy pumpkin spice ice cream right now in just about any grocery store, but we’re going old-school on this one.
Use best-quality vanilla ice cream, some canned pumpkin puree, real vanilla extract, cold milk (I used vanilla almond milk) and a big pinch of cinnamon. Blend to combine, then pour in a tall, stylish glass with a trendy straw 🙂
Try some frozen whipped topping using a small scoop for a fun garnish on top and enjoy.