📝 About This Recipe
Indulge in the essence of fall with this ultra-creamy, decadent Spiced Pumpkin Shake that tastes like a frozen slice of artisanal pumpkin pie. This recipe elevates the classic milkshake by using real pumpkin purée and a bespoke blend of warming spices, balanced by the richness of premium vanilla bean ice cream. It is the ultimate seasonal treat for those who crave the cozy nostalgia of autumn flavors in a refreshing, velvety format.
🥗 Ingredients
The Shake Base
- 3 large scoops Vanilla Bean Ice Cream (premium quality, slightly softened)
- 1/2 cup Pumpkin Purée (canned or homemade, not pumpkin pie filling)
- 1/2 cup Whole Milk (cold; substitute with oat milk for extra creaminess)
- 1 tablespoon Maple Syrup (grade A dark for robust flavor)
- 2 tablespoons Graham Cracker Crumbs (finely crushed)
The Spice Blend
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 pinch Ground Cloves
- 1/2 teaspoon Vanilla Extract (pure Madagascar vanilla)
For Garnish
- 1/2 cup Heavy Whipping Cream (whipped to stiff peaks)
- 1 tablespoon Caramel Sauce (for drizzling)
- 2 pieces Cinnamon Stick (for decoration)
- 1 tablespoon Pecans (toasted and chopped)
👨🍳 Instructions
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1
Place two tall milkshake glasses in the freezer for at least 10 minutes to ensure the shake stays thick and cold during serving.
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2
In a small bowl, whisk together the cinnamon, ginger, nutmeg, and cloves to create your custom pumpkin spice blend.
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3
In a high-speed blender, add the slightly softened vanilla bean ice cream. Allowing it to soften for 2-3 minutes on the counter prevents the need for excess milk.
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4
Add the pumpkin purée directly onto the ice cream. Ensure you are using 100% pure pumpkin, not the pre-sweetened pie mix.
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5
Pour in the whole milk and the maple syrup. The maple syrup adds a woody depth that sugar cannot replicate.
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6
Add the vanilla extract and 3/4 of the prepared spice blend to the blender canister.
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7
Pulse the blender 5-6 times to break up the ice cream, then blend on high speed for 20-30 seconds until the mixture is completely smooth and uniform in color.
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8
Add the graham cracker crumbs and pulse twice more. This adds a 'crust' texture without pulverizing the crumbs into dust.
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9
Remove the chilled glasses from the freezer and drizzle a small amount of caramel sauce around the inside walls of each glass for a professional look.
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10
Pour the shake evenly into the two glasses, leaving about an inch of space at the top for toppings.
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11
Top each shake with a generous dollop of freshly whipped cream.
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12
Garnish with a sprinkle of the remaining spice blend, chopped toasted pecans, and a final drizzle of caramel.
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13
Insert a cinnamon stick and a wide straw into each glass and serve immediately while frosty.
💡 Chef's Tips
For a thicker shake, use less milk and add an extra scoop of ice cream; for a thinner consistency, add milk one tablespoon at a time. Always use chilled pumpkin purée to prevent the ice cream from melting too quickly during the blending process. If you want a 'boozy' version for adults, add 1 ounce of dark rum or bourbon before blending. To make this vegan, use coconut-based vanilla ice cream and almond or oat milk—the flavors pair beautifully with pumpkin. Toast your pecans in a dry pan for 2 minutes before chopping to release their natural oils and enhance the crunch.
🍽️ Serving Suggestions
Pair with warm, salty soft pretzels to balance the sweetness of the shake. Serve alongside a plate of ginger snap cookies for dipping. Excellent as a liquid dessert following a savory roasted turkey or sage-heavy autumn meal. Enjoy as a festive afternoon treat while decorating for the holidays. Add a side of sharp cheddar cheese slices for a classic, sophisticated flavor pairing often found with pumpkin pie.