Pumpkin Pie Milkshakes Recipes

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QUICK AND EASY PUMPKIN PIE MILKSHAKE



Quick and Easy Pumpkin Pie Milkshake image

This outrageously delicious pie-shake combines your Thanksgiving favorite, pumpkin pie, with plenty of vanilla ice cream, ice cold milk, and a shot of bourbon to become a tall glass of pumpkin spice heaven. Top this crazy shake with too much whipped cream and a small sliver of pumpkin pie for dunking!

Provided by Matt Wencl

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5m

Yield 2

Number Of Ingredients 6

¼ pumpkin pie
6 scoops vanilla ice cream
2 tablespoons bourbon
½ teaspoon pumpkin pie spice, divided
1 cup whole milk
2 tablespoons whipped cream, or to taste

Steps:

  • Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
  • Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 25.9 g, Cholesterol 45.8 mg, Fat 13.3 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.3 g, Sodium 153.5 mg, Sugar 21.6 g

PUMPKIN PIE MILKSHAKE RECIPE BY TASTY



Pumpkin Pie Milkshake Recipe by Tasty image

Craving a sweet treat and have leftover pumpkin pie on hand? Don't just settle for another slice-swirl it into a milkshake instead! Topped with fresh pumpkin pie-spiced whipped cream, this milkshake is sure to be seasonal favorite. Happy sipping!

Provided by Betsy Carter

Categories     Drinks

Time 5m

Yield 1 serving

Number Of Ingredients 6

½ cup heavy cream
1 tablespoon powdered sugar
½ teaspoon pumpkin pie spice, plus more for garnish
1 tablespoon maple syrup, plus 1 teaspoon, divided
1 slice pumpkin pie
1 ½ cups vanilla ice cream

Steps:

  • In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
  • In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
  • Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
  • Enjoy!

Nutrition Facts : Calories 940 calories, Carbohydrate 74 grams, Fat 75 grams, Fiber 2 grams, Protein 12 grams, Sugar 66 grams

PUMPKIN PIE MILKSHAKES



Pumpkin Pie Milkshakes image

Enjoy this delicious pumpkin pie milkshake garnished with whipped cream and cinnamon sticks.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 6

2 cups vanilla ice cream, slightly softened
1/3 cup milk
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Sweetened whipped cream, if desired
Cinnamon sticks, if desired

Steps:

  • In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  • Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 140 mg, Sugar 27 g, TransFat 1/2 g

PUMPKIN PIE MILKSHAKE



Pumpkin Pie Milkshake image

When fall is in the air, I can't get enough pumpkin! This is for when you have a craving for a good dessert, but not a lot of time. Delicious topped with whipped cream and a sprinkle of cinnamon.

Provided by Chelsea

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5m

Yield 3

Number Of Ingredients 5

5 scoops vanilla ice cream
⅓ cup milk
3 tablespoons pumpkin pie filling
1 teaspoon brown sugar
½ teaspoon pumpkin pie spice

Steps:

  • Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.

Nutrition Facts : Calories 90.7 calories, Carbohydrate 11.2 g, Cholesterol 17.6 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 10.2 g

PUMPKIN PIE MILKSHAKES



Pumpkin Pie Milkshakes image

I like these shakes with fresh roasted pumpkin, but you can use canned if you want. This is beyond easy to make and so very good to eat. I'll bet the shakes would even be good as a malt by adding malt powder. I use Recipe #184985 for the spice called for.

Provided by LilPinkieJ

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups vanilla ice cream
1 cup milk
2/3 cup pumpkin (fresh roasted cooled)
1/4 cup brown sugar
3/4 teaspoon pumpkin pie spice
whipped cream

Steps:

  • Place all ingredients except whipped cream in a blender. Blend on high for a few minutes or until everything is mixed up to the thickness you desire.
  • Pour into 4 glasses. Top with whipped cream and sprinkle with a little more pumpkin pie spice on top. Serve cold.

PUMPKIN MILK SHAKES



Pumpkin Milk Shakes image

My son loved this festive milkshake growing up-it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 cup orange juice
4 cups vanilla ice cream
1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Black licorice twists, optional

Steps:

  • In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.

Nutrition Facts : Calories 287 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 78mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

BRANDY PUMPKIN PIE MILKSHAKES



Brandy Pumpkin Pie Milkshakes image

Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 7

2 cups vanilla ice cream, slightly softened
3 tablespoons brandy
2 tablespoons milk
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Sweetened whipped cream, if desired
Cinnamon sticks, if desired

Steps:

  • In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  • Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 g

PUMPKIN PIE MILKSHAKE



Pumpkin Pie Milkshake image

As any true pumpkin lover can attest, there's more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It's creamy and has the same whipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whisky, there's a time and a place for bourbon, and this is it. Add a splash or two for the adults; they'll thank you.

Provided by Sarah Copeland

Categories     ice creams and sorbets, dessert

Time 15m

Yield 4 milkshakes (About 4 1/2 cups)

Number Of Ingredients 11

3/4 cup/180 milliliters heavy cream (or whipping cream)
1 tablespoon cinnamon
1 teaspoon sugar
28 ounces/830 milliliters premium vanilla ice cream
1/3 to 1/2 cup/80 to 120 milliliters milk
1 cup/240 milliliters pumpkin purée
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce (optional)

Steps:

  • Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
  • Scoop the ice cream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
  • Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 78 milligrams, Sugar 20 grams

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN



Pumpkin Pie, Using Milk and Fresh Pumpkin image

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Provided by tasb395

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Steps:

  • Prepare and roll pastry for single-crust pie.
  • Line a 9" pie plate with pastry.
  • Trim; crimp edge as desired.
  • In a large bowl stir together eggs, pumpkin, and half-and-half.
  • Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  • Pour pumpkin mixture into pastry-lined pie plate.
  • To prevent over browning, cover edge of pie with foil.
  • Bake in 375 F oven for 25 minutes.
  • Remove foil.
  • Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover and refrigerate within 2 hours.
  • For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

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