Pumpkin Pie Milkshake Recipe

This Milkshake Recipe is a great way to use up any left over pumpkin pie from the holidays.

Pumpkin Milkshake

Pumpkin Pie Milkshakes make truly festive desserts.

Photo By Eric Wolfinger

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Pumpkin Pie Milkshakes

During Thanksgiving week 2009, I was invited to appear on Live with Regis and Kelly to give some ideas for using up holiday leftovers. When they handed me part of a pumpkin pie, I was inspired to make a milkshake. Everything went into the blender — the filling and the dough. After all, I thought, some ice creams include cookie dough. And to my surprise, everyone loved it. I also like chocolate with pumpkin. If you do too, add some chocolate sauce to the garnishes. You might want to serve the shake in small glasses alongside a pie or cake, such as a pumpkin-spice or apple cake, for a holiday dessert. Yields 4 servings.

Whipped Cream Topping
1 cup heavy cream
1 tablespoon confectioner’s sugar
2 teaspoons vanilla extract

1 1/2 cups whole milk, very cold
5 cups coffee, vanilla, or pumpkin ice cream
3/4 cup pumpkin purée
1/3 cup caramel sauce
4 graham crackers (2-inch squares)
1 1/2 teaspoons ground cinnamon
1/2 cup spiced rum (optional)

2 tablespoons pumpkin seeds
4 tablespoons caramel sauce, divided
4 tablespoons marshmallow topping
4 graham crackers (2-inch squares) or chocolate wafers or chocolate sandwich cookies
4 small cinnamon sticks
1 teaspoon ground cinnamon

To make the whipped cream topping: 

In a large bowl, whip the cream with the confectioner’s sugar until firm. Whisk in the vanilla and refrigerate until needed. When ready to garnish the shakes, transfer the cream to a pastry bag fitted with a large star tip.

To make the shakes: 

Place the milk, ice cream, pumpkin, caramel sauce, graham crackers, cinnamon and rum in a blender, and blend until smooth. Refrigerate to keep cold while you assemble the toppings.

To assemble the shakes: 

Toast the pumpkin seeds for the topping in a small dry skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set them aside to cool. Pipe half of the caramel sauce and all of the marshmallow down the inside of 4 chilled tall glasses. Fill the glasses with the shake mixture. Pipe a high cap of whipped cream on top of each glass. Tuck a graham cracker or cookie and a cinnamon stick into the cream, and drizzle with the remaining half of the caramel. Dust with cinnamon and sprinkle with the pumpkin seeds. Serve with a long-handled spoon and a fat straw.

Pumpkin Pie Milkshakes recipe from Hubert Keller’s Souvenirs: Stories & Recipes From My Life by Hubert Keller (Andrews McMeel Publishing, 2012).