Ingredients
Scale
- 3 large scoops premium vanilla bean ice cream
- 1/2 cup pumpkin puree (canned or fresh, not 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
- 1/2 teaspoon vanilla extract
- Whipped cream (for topping)
- Graham cracker crumbs (for garnish)
- A pinch of sea salt
Instructions
- Step 1: Preparation Begin by chilling your milkshake glasses in the freezer for about 10 minutes. This prevents the shake from melting too quickly once poured. Measure out your pumpkin puree, milk, and spices. If you want a more authentic pie flavor, crush two graham crackers into fine crumbs to use for the rim of the glass and the final topping.
- Step 2: Blending Place the vanilla ice cream, pumpkin puree, milk, pumpkin pie spice, maple syrup, vanilla extract, and sea salt into a high-speed blender. Pulse a few times to break up the ice cream, then blend on medium speed for 20 to 30 seconds until the mixture is completely smooth and uniform in color. Avoid over-blending, as the heat from the motor can cause the ice cream to thin out.
- Step 3: Plating Remove your chilled glasses from the freezer. Pour the thick milkshake into the glasses, leaving about an inch of space at the top. Generously swirl whipped cream over the top of each drink. Sprinkle with the graham cracker crumbs and an extra pinch of pumpkin pie spice. Serve immediately with a wide straw or a long spoon.
- Cook Time: 5 minutes