Ingredients

For the Milkshake:

• 240 ml (1 cup) cold milk – dairy or plant-based (like oat or almond milk)
• 120 g (½ cup) pumpkin purée
• 15 g (3 tsp) pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 2 large scoops vanilla ice cream (about 200 g)
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• ½ teaspoon vanilla extract (optional, for depth of flavor)

For the Topping:

• Whipped cream (store-bought or homemade)
• A sprinkle of cinnamon or nutmeg
• Crushed graham crackers or caramel drizzle (optional)

Instructions

1. Blend the base: In a blender, combine milk, pumpkin purée, pumpkin spice, vanilla ice cream, and maple syrup. Blend until smooth and creamy.
2. Adjust consistency: If it’s too thick, add a splash more milk. If too thin, add another scoop of ice cream.
3. Taste test: Adjust sweetness or spice to your liking — add more cinnamon for warmth or extra maple syrup for sweetness.
4. Serve: Pour into tall chilled glasses.
5. Top it off: Add whipped cream, sprinkle with cinnamon or nutmeg, and garnish with crushed graham crackers or caramel drizzle.

Optional Add-Ins 🍁

• 🍌 Banana: Add half a banana for a thicker texture and natural sweetness.
• ☕ Espresso shot: Turn it into a pumpkin spice latte milkshake!
• 🍫 Chocolate chips: For a mocha twist, add mini chocolate chips before blending.
• 🥥 Coconut milk: Swap regular milk for coconut milk for a tropical hint.

Tips for the Perfect Pumpkin Spice Milkshake

• Use real pumpkin purée, not pumpkin pie filling (which is pre-sweetened).
• Chill your serving glasses for 10 minutes before pouring for an extra frosty touch.
• For vegan version: use plant-based milk and dairy-free ice cream.
• Want extra richness? Add a tablespoon of cream cheese to the blender for a cheesecake-like texture!

Serving Ideas 🎃

Serve your milkshake with warm pumpkin muffins, cinnamon rolls, or ginger cookies for the ultimate fall dessert combo. It’s also a hit at Halloween parties or Thanksgiving gatherings — kids and adults love it alike!