Ingredients
Scale
- 3 cups premium vanilla bean ice cream
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup or brown sugar (optional, for extra depth)
- 1/2 teaspoon vanilla extract
- Whipped cream for topping
- Graham cracker crumbs or a dash of cinnamon for garnish
Instructions
- Before you begin, ensure your ice cream is slightly softened but not melting. This makes it easier to scoop and helps create a smoother consistency. Measure out your pumpkin purée, milk, and spices. If you want a truly cold shake, place your serving glasses in the freezer for 10 minutes before you start.
- Combine the vanilla ice cream, pumpkin purée, milk, pumpkin pie spice, vanilla extract, and maple syrup in a high-powered blender. Secure the lid tightly. Start on a low speed to break up the ice cream, then increase to high speed for about 30 to 45 seconds. Blend until the mixture is completely smooth and no orange streaks remain. If the shake is too thick, add an extra splash of milk and pulse again.
- Pour the milkshake into your chilled glasses immediately. Top each glass with a generous swirl of whipped cream. Sprinkle a pinch of pumpkin pie spice or graham cracker crumbs over the top for a professional finish. Serve with a wide straw and enjoy while perfectly cold.
- Cook Time: 5 minutes