Description
This Spiced Boozy Pumpkin Pie Milkshake blends creamy pumpkin puree, warming fall spices, vanilla ice cream, and a splash of bourbon for a grown-up autumn treat. Ready in minutes using just a blender, it tastes like drinking a slice of pumpkin pie but with an indulgent cocktail kick. Topped with whipped cream, cinnamon, and graham cracker pieces, it’s perfect for cozy evenings or festive gatherings.
Ingredients
Scale
For the Pumpkin Milkshake:
- 2 1/2 cups low-fat vanilla ice cream (softened slightly for blending)
- 1 1/2 tbsp brown sugar (packed)
- 1/2 tsp pumpkin pie spice (freshly ground preferred)
- 1/3 cup Pinnacle pumpkin pie vodka
- 1/2 cup pure pumpkin puree (not pumpkin pie filling, e.g., Libby’s)
- 1/4 cup pumpkin spice creamer (seasonal, adds natural sweetness)
For the Toppings:
- Whipped cream (as desired for richness)
- Extra pumpkin pie spice (for garnish)
- 1 graham cracker (broken into small pieces)
Instructions
- Prepare Ingredients and Gather Equipment: Remove ice cream from freezer and let it soften at room temperature for 5-10 minutes to ensure smooth blending. Break graham cracker into small pieces. Measure out vodka, creamer, brown sugar, pumpkin puree, and pumpkin pie spice, arranging all near your blender for easy access.
- Blend the Milkshake Base: Add softened ice cream, vodka, pumpkin spice creamer, brown sugar, pumpkin puree, and pumpkin pie spice into the blender in that order. Blend on high speed for 45-60 seconds until smooth and creamy with no lumps. Scrape down sides as needed. The consistency should be thick but pourable; add a small splash more creamer if too thick.
- Assemble and Garnish: Pour the milkshake evenly into serving glasses, filling about three-quarters full. Generously top with whipped cream to create a fluffy layer. Sprinkle extra pumpkin pie spice over the cream, then scatter graham cracker pieces on top for crunch and subtle sweetness.
- Serve Immediately: Serve milkshakes right away while cold and creamy. Enjoy the whipped cream topping fresh before it melts. This ensures the best texture and flavor experience before the milkshake starts to separate.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Let ice cream soften before blending to avoid strain and ensure smooth texture.
- Blend pumpkin puree, vodka, creamer, and spices first before gradually adding ice cream for best results.
- Taste before serving; adjust brown sugar as pumpkin puree sweetness may vary.
- Serve immediately as the milkshake separates quickly when sitting.
- Substitute regular vodka plus extra pumpkin pie spice if pumpkin pie vodka is unavailable.
- Use full-fat ice cream for richer shakes or vanilla frozen yogurt for a lighter option.
- Store leftover milkshake in freezer up to 2 hours; stir or briefly blend again before serving.
- Prep dry mix (pumpkin puree, brown sugar, pumpkin pie spice) up to 3 days ahead for quick blending later.
- Pair with gingersnap cookies or biscotti to complement the autumn flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: pumpkin pie milkshake, boozy milkshake, pumpkin spice, bourbon milkshake, fall dessert, pumpkin cocktail, autumn drink
