Pumpkin Pie Milkshake

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Got leftover pumpkin pie? Take 2 minutes to whip up a 3 ingredient sinfully delicious pumpkin pie milkshake.

The leaves are changing around these parts. Well. I guess it would be more accurate to say “the leaves have changed”.

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Somehow, Alberta, big sky country, the place of hot days and thundering nights had the longest, coldest, rainiest summer I can remember.

It’s ok though because as soon as the kids went back to school the weather really turned around. *facepalm*

Either way, I am going to enjoy these dog days of summer, but I am NOT going to forget the best parts of the cool weather. Ahem, everything pumpkin.

This recipe is dedicated to the summer that wants to be the fall.

Pumpkin pie milkshake in an antique jar topped with whipped cream and sprinkled with cinnamon.

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Pumpkin pie milkshake tips + tricks

CHILL your pie. It helps keep your milkshake cold just a little longer!

START with 3/4 cup of milk – I like an extra thick milkshake, so I usually add a smidge less milk.

VANILLA ice cream is definitely the right base for this kickass pumpkin pie milkshake. It’s creamy, dreamy, and takes on the pumpkin pie flavour perfectly.

THERE’S no shame in canned whipping cream. I keep that stuff on hand for emergency Coffee & Baileys. Holla!

HERE’S my favourite pumpkin pie recipe – the one I ALWAYS use!

Overhead view of the pumpkin pie milkshake - it's topped with whipped cream and sprinkled with ground cinnamon and has a straw in the jar.
A close up of the cinnamon that was sprinkled on top of the whipped cream topped pumpkin pie milkshake.

Who has leftover pumpkin pie?

I sound like I’m being flippant towards pumpkin pie. I am not. It’s rare that there’s ever leftover pie in this house, especially pumpkin.

So here’s the scootch, you can use straight-up fresh pumpkin pie. It doesn’t have to be leftover. The first time we made this, Aedyn and I rocked it with fresh pie. That one was just as yummy as the one we made two days later!

Creamy orange pumpkin pie milkshake in a vintage mason jar topped with ribboned whipped cream and sprinkled with cinnamon.

How to make a pumpkin pie milkshake:

This recipe is so easy, I almost feel bad making you read it. But sharing is caring, and I care that you get deliciousness in and around your mouth!

  1. Add all ingredients to a blender.
  2. Blend until smooth.
  3. Top with whipped cream and cinnamon if desired.
  4. Thank me later 🙂
Overhead view of the pumpkin pie milkshake - it's topped with whipped cream and sprinkled with ground cinnamon.

Like pie?

Try my incredible pie dough recipe! It was handed down to me from my Memere. It’s as cherished as she is.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Pumpkin pie milkshake in a vintage jar topped with a generous helping of whipping cream.

Pumpkin Pie Milkshake

Allyson Letal
A deliciously unique pumpkin pie recipe made with 3 simple ingredients for a flavour punch that's anything but!
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Treats + Desserts
Cuisine American
Servings 2
Calories 260 kcal

Ingredients
  

  • 1 slice of pumpkin pie
  • ¾ to 1 cup milk
  • 1 ½ cup vanilla ice cream
  • whipping cream and cinnamon to garnish

Instructions
 

  • Add all ingredients to a high powered blender and blend until smooth.
  • Pour into individual glasses, and top with whipped cream and ground cinnamon if desired.

Video

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 28gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 115mgPotassium: 335mgFiber: 1gSugar: 25gVitamin A: 607IUVitamin C: 1mgCalcium: 239mgIron: 0.1mg
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