Pumpkin Milkshake

Try this pumpkin milkshake recipe when you’re in the mood for something spiced and sweet. Unlike pumpkin spice lattes, this treat is smooth, cold, and caffeine-free.

Serve it as dessert, or just as a mid-day pick me up. Of course, if making these for kids, be sure to leave the bourbon out!

How To Make This Pumpkin Milkshake

This is enough for two milkshakes.


  • 90 ml of Heavy Cream
  • 1 tablespoon of Powdered Sugar
  • 1 teaspoon of Pumpkin Pie Spice
  • 400 grams of Vanilla Ice Cream
  • 80 ml of Milk
  • 100 grams of Pumpkin Puree
  • 1 teaspoon of Maple Syrup
  • 100 grams of Ice (about 1 cup)
  • 2 tablespoons of Bourbon (optional)
  • Caramel Sauce for garnish


  1. In a chilled, medium-sized bowl, whip the heavy cream with the powdered sugar until thick - it should hold soft peaks. 
  2. Drizzle the caramel sauce into two tall glasses and place them in the fridge along with the whipped cream.
  3. Add the vanilla ice cream, pumpkin pie spice, half of the milk, pumpkin puree, maple syrup, and ice to a blender. 
  4. Pulse a few times to blend everything together, then use a long spoon to stir.
  5. Turn the blender onto low and slowly add the rest of the milk - stop when it reaches your desired consistency. 
  6. Add the bourbon, if using, and blend until thick and smooth.
  7. Pour the milkshake into the chilled glasses and top them with whipped cream. 
  8. Drizzle with extra caramel and serve.

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