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Pumpkin Pie Milkshake 37.png

Pumpkin Pie Milkshake

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🎃 Transform your leftover Thanksgiving pumpkin pie into a creamy, decadent milkshake that’s the perfect way to enjoy holiday flavors all season long! 🥤 This easy recipe turns post-holiday leftovers into an indulgent treat that will have you looking forward to having extra pie on hand.

  • Total Time: 5 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

2 cups vanilla ice cream for creamy base

½ cup pure pumpkin puree for pumpkin flavor

½ cup whole milk for consistency

1 tsp pumpkin pie spice for spice notes

½ tsp vanilla extract for flavor enhancement

12 tbsp brown sugar for sweetness

Shot of caramel syrup for dessert flavor

¼ cup Greek yogurt for protein and tang

1 tablespoon cream cheese for creaminess

Whipped cream for topping

Cinnamon sprinkle for aroma

Crushed graham crackers for crust crunch

Instructions

1- Start your pumpkin pie milkshake recipe right by organizing everything. Soften 2 cups of vanilla ice cream for 10 minutes at room temperature. This prevents blender strain and ensures smooth blending. Measure ½ cup pumpkin puree, noting its vibrant orange hue promises fall flavors.

2-First Step: Add the ice cream to your blender. Scoop in the softened vanilla ice cream as the base. For a pumpkin shake twist with leftover pumpkin pie, crumble 1 cup of chilled pie slices here instead of half the ice cream. Blend briefly on low to break it down, incorporating crust bits for texture. This step takes 30 seconds and sets a creamy foundation.

3-Second Step: Pour in ½ cup milk and spices. Add the milk, 1 teaspoon pumpkin pie spice, and ½ teaspoon vanilla extract. If using, stir in 1-2 tablespoons brown sugar or a shot of caramel syrup now. Pulse twice to combine liquids with the ice cream. Vegan folks swap almond milk seamlessly; it maintains that easy pumpkin pie shake flow.

4-Third Step: Introduce the pumpkin puree. Add ½ cup pure pumpkin puree to the mix. For extra protein, include ¼ cup Greek yogurt or 1 tablespoon cream cheese. Blend on high for 1 minute until velvety. Scrape sides midway for evenness. This creates the signature creamy pumpkin pie milkshake; low-cal versions use frozen banana here to cut dairy.

5-Fourth Step: Adjust consistency. Taste and add more milk, a splash at a time, if too thick. Blend 20 seconds more. Full-fat ice cream yields best texture, but dairy-free works great for dietary needs. Total blend time stays under 3 minutes, perfect for busy schedules.

6-Fifth Step: Prep glasses for that pie crust vibe. Dip rims in honey or agave, then crushed graham crackers. Pour the thanksgiving leftover pie shake into two 12-oz glasses. This visual step wows party hosts and food enthusiasts.

7-Final Step: Garnish generously. Top with whipped cream, a cinnamon sprinkle, and a graham cracker piece. Serve immediately with straws. Yields 2 servings; scale by doubling for families. Store any extra per tips below. Enjoy this no-bake milkshake recipe that rivals bakery treats.

Last Step:

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Notes

🎯 For a thicker milkshake, use less milk or add more ice cream
❄️ If your pie filling is very cold, let it sit at room temperature for 10 minutes before blending
🍂 Add a pinch of nutmeg or ginger to enhance the pumpkin flavors even more

  • Author: Brandi Oshea
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Beverage
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg