Fall temperatures don’t exactly scream ice cream, but this milkshake is pure pumpkin bliss. It’s like pumpkin pie in a glass, but better. This creamy concoction is perfect to whip up when you have a bit of purée left over from baking a pie. It only takes a few tablespoons of the canned purée, along with some cinnamon, cloves and other classic fall spices to replicate the most awesome of all autumn desserts. So break out the blender for this delicious holiday indulgence.
Pumpkin pie milkshake
Serves 2
Ingredients
- 2 1/4 cups of vanilla ice cream
- 1 cup skim milk (or your preferred milk)
- 4 tbsp pumpkin purée
- 1/4 tsp nutmeg
- 2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- whipped cream for topping
Directions
- I’ve make this milkshake at least 20 times. Let me recommend two options:
- 1. The first option, you’re going to put all of these ingredients (except for the whipped cream) into a blender and pulse until it’s smooth and creamy. This gets you a milkshake that’s consistent and consistent in texture.
- 2. The second option, you’re going to put all of these ingredients (except for the whipped cream) in a medium to large glass and mix by hand with a fork. This gets you a milkshake that more inconsistent, but has some great texture.
- Top with whipped cream and finish it with a sprinkle of cinnamon or nutmeg.
*Make sure you are using pumpkin purée and not pumpkin pie filling which has tons of additives in it. It’s better to buy the purée and add the spices you like.
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