Pumpkin Pie Milkshake (Better Than Actual Pie?)
So last week I had like half a can of pumpkin puree sitting in my fridge because I made some muffins and honestly had no idea what to do with it. My husband suggested I just throw it out, but I was like… no way. That’s when I remembered seeing someone on Instagram make a pumpkin pie milkshake and I thought, why not?
Best decision I’ve made all fall. Seriously.
This easy pumpkin pie milkshake tastes EXACTLY like pumpkin pie but you don’t have to turn on your oven or deal with pie crust drama. Just blend and drink. That’s it. My kids have asked me to make it literally every day since.
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What Makes This Pumpkin Spice Milkshake So Good?
Look, I’m gonna be honest with you. I was skeptical at first. Pumpkin in a milkshake? Sounded weird. But then I tasted it and holy cow, it’s like drinking a slice of pumpkin pie through a straw.
The combination of creamy vanilla ice cream, pumpkin puree, and those warm fall spices just works. It’s sweet but not too sweet, thick but not so thick you can’t drink it, and has this amazing pumpkin pie flavor that reminds me of Thanksgiving at my grandma’s house.
First time I made this homemade pumpkin pie milkshake, I added way too much pumpkin pie spice because I wasn’t paying attention while my 6-year-old was screaming about something in the other room. It was… intense. Like drinking a spice cabinet. Learn from my mistakes—measure your spices, people.
Ingredients for the Best Pumpkin Pie Milkshake Recipe
You probably have most of this stuff already. If not, it’s all easy to find.
What You’ll Need:
- 3 cups vanilla ice cream (I use Breyers because it’s what’s on sale, but any brand works)
- ¾ cup whole milk (2% works too if that’s what you have)
- ½ cup pumpkin puree (NOT pumpkin pie filling—made that mistake once, way too sweet)
- 1 tablespoon pumpkin pie spice
- 2 tablespoons maple syrup (or honey if you prefer)
- ⅓ cup crushed graham crackers
- Whipped cream for topping (optional but highly recommended)
- Extra graham cracker crumbs for garnish
About that pumpkin puree… make sure you’re grabbing the plain stuff, not the pumpkin pie filling in the can next to it. I’ve grabbed the wrong one before when I was rushing through the store and it made the whole thing way too sweet and kinda artificial tasting.
And the graham crackers? Just throw a few in a ziplock bag and smash them with a rolling pin or the bottom of a cup. Very therapeutic, actually. My kids fight over who gets to do this part.
Oh, and if you want to make this a boozy pumpkin pie milkshake (hello, adult version), add a shot of bourbon or rum. Not that I’ve tried this multiple times or anything…
How to Make Pumpkin Pie Milkshake (In Like 5 Minutes)
This is stupidly easy. I’m talking easier than making toast.
Step 1: Chill Your Pumpkin
Okay wait—before you even start, if you have time, put your pumpkin puree in the fridge for like an hour. This keeps the milkshake from getting all melty and warm. I forget to do this about half the time and it still turns out fine, just slightly less thick.
Step 2: Blend the Main Stuff
Throw your vanilla ice cream, milk, pumpkin puree, pumpkin pie spice, and maple syrup into a blender. I have one of those cheap Ninja blenders from Target and it works perfectly fine—you don’t need anything fancy.
Blend it until it’s smooth and creamy. This usually takes like 30 seconds. If it’s too thick (you can’t really pour it), add a splash more milk. Too thin? Add more ice cream.
Here’s where I think… no, I KNOW you need to taste it. Stick a spoon in there and check the flavor. Need more spice? Add a pinch more pumpkin pie spice. Want it sweeter? Drizzle in a bit more maple syrup. This is your milkshake, make it how YOU like it.
Step 3: Add the Graham Crackers
This is the secret ingredient that makes this taste like actual pumpkin pie. Take your crushed graham crackers and stir them in by hand with a spoon. Don’t blend them—you want that little bit of texture, like you’re eating pie crust bits.
My sister leaves this part out because she says it’s “too much work” to crush crackers. She’s wrong and her milkshakes are inferior. Just saying.
Step 4: Pour and Top
Pour your creamy pumpkin pie milkshake into glasses. I usually get 2 really big servings or 3 medium ones from this recipe.
Top with a huge dollop of whipped cream. Sprinkle some extra graham cracker crumbs on top. If you’re feeling extra, add a little drizzle of caramel sauce or a light dusting of cinnamon. Make it Instagram-worthy.
Step 5: Drink Immediately
This is key. These milkshakes don’t hold well. They start separating if you let them sit too long. Make them and drink them right away. Not that you’ll have trouble with that—they’re so good they disappear fast.
Tips for the Perfect Creamy Pumpkin Pie Milkshake
After making this quick pumpkin pie milkshake probably 15 times in the past month (I have a problem, okay?), here’s what I’ve learned:
Let your ice cream soften slightly. Like, take it out of the freezer for 5 minutes before you start. Makes it way easier to scoop and blend. I’m impatient and never do this, then struggle to get the ice cream out of the container. Do as I say, not as I do.
Use real pumpkin pie spice. I tried using just cinnamon once because I was out of pumpkin pie spice and it just wasn’t the same. You need that mix of cinnamon, nutmeg, ginger, and cloves. Makes a huge difference.
Don’t skip the graham crackers. Seriously. That’s what takes this from “pumpkin flavored milkshake” to “actual pumpkin pie in a glass.”
Freeze your glasses. Put your serving glasses in the freezer for like 10 minutes before you pour. Keeps everything colder longer. This is something my mom always did with milkshakes and it actually works.
Make extra pumpkin puree mix. If you know you’ll make this again (you will), mix up some pumpkin puree with the spices and keep it in the fridge. Then you can make this even faster next time.
What This Pumpkin Milkshake Fall Dessert Tastes Like
Imagine taking a bite of really good pumpkin pie—you know that creamy pumpkin filling with all the warm spices?—and mixing it with the richness of vanilla ice cream. That’s this.
It’s sweet, but not candy-sweet. It’s spiced, but not overwhelmingly so. The graham crackers give you these little crunchy bits that taste exactly like pie crust. The whole thing is smooth and creamy and goes down way too easy.
My neighbor tried it and said it tastes like “fall in a cup” which is cheesy but also accurate. It’s got all those cozy autumn vibes without having to bake anything.
And honestly? I think this is better than actual pumpkin pie because you can drink it while watching Netflix on the couch without needing a plate and fork. Just grab a straw and you’re good to go.
Ways to Change Up This Homemade Pumpkin Milkshake Easy Recipe
Once you’ve made the basic version, here are some fun variations:
Coffee Pumpkin Pie Milkshake: Add a shot of espresso or ¼ cup of strong cold coffee. It’s like a pumpkin spice latte met a milkshake. So good.
Extra Thick Version: Use less milk or add an extra scoop of ice cream. You’ll need a spoon instead of a straw but it’s worth it.
Protein Boost: Add a scoop of vanilla protein powder. Makes it slightly healthier? Maybe? I tell myself this counts as breakfast.
Caramel Swirl: Drizzle caramel sauce in the glass before you pour the milkshake. As you drink it, you get these pockets of caramel. Amazing.
Use Leftover Pie: This is genius—if you actually have leftover pumpkin pie (rare in my house), blend a slice into the milkshake instead of using pumpkin puree. One of my Instagram followers told me about this and I tried it. Mind. Blown.
I experimented with adding chocolate chips once because I add chocolate to everything. It was… not great. Chocolate and pumpkin don’t really go together in milkshake form. But maybe you’ll like it? I don’t know, you do you.
Serving Ideas for This Pumpkin Pie Milkshake Cold Treat
This creamy pumpkin spice milkshake recipe works for basically any fall occasion:
After Thanksgiving dinner: When everyone’s too full for pie but still wants something sweet. This is lighter than pie and hits the spot.
Halloween treat: Way better than candy. My kids dressed up as superheroes and drank these on the porch before trick-or-treating last year.
Weekend breakfast: I’m not saying it’s healthy, but it has pumpkin in it, which is technically a vegetable. That’s my story and I’m sticking to it.
Movie night dessert: Perfect for cozy fall movie nights when you want something sweet but don’t want to pause the movie to go cut a slice of pie.
Common Questions
Can I make this without ice cream? I mean, technically yes, but then it’s more of a smoothie than a milkshake. Not that there’s anything wrong with that. Just different.
How long does it keep? It doesn’t. Make it and drink it. If you try to save it in the freezer, it gets all icy and weird.
Can I use pumpkin pie filling instead of puree? You could, but cut the maple syrup in half because pie filling already has a ton of sugar.
What if I don’t have pumpkin pie spice? Mix 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Boom, homemade pumpkin pie spice.
Is this kid-friendly? Totally. My kids are obsessed. Just skip the bourbon if you’re making the boozy version. Obviously.
Why I Keep Making This
Here’s the real reason this pumpkin pie milkshake with maple syrup has become my fall obsession: it satisfies my pumpkin pie craving without any of the work.
I love pumpkin pie, but making a whole pie is a commitment. The crust, the filling, the baking, the cooling, the cutting… it’s like a 3-hour process. This? Five minutes and I’m drinking pumpkin pie through a straw.
Plus it uses up that leftover pumpkin puree that would otherwise sit in my fridge until it grows something fuzzy and I have to throw it out feeling guilty about food waste.
And honestly, my kids will eat (or drink) this way easier than they’ll eat actual pie. Getting them to eat anything with vegetables is a win in my book, even if it’s disguised in ice cream.
The first time my husband tried this pumpkin pie milkshake with whipped cream, he was like “okay, this is dangerous” because he drank two of them in one sitting. Now I have to hide the pumpkin puree or he’ll make these every night.
Final Thoughts
If you love pumpkin pie but hate the hassle of making pie, or if you just have some leftover pumpkin puree sitting around looking sad, make this pumpkin milkshake leftover pie situation happen. It takes five minutes, tastes incredible, and you only dirty a blender and some glasses.
Is it the healthiest thing ever? No. But is it one of the most delicious ways to celebrate fall? Absolutely.
Now excuse me while I go make another one because writing this made me crave it again. This is becoming a real problem.
Let me know if you try it! And if you come up with any good variations, drop them in the comments because I’m always looking for new ways to drink my pumpkin pie 🎃
