Spiced Boozy Pumpkin Pie Milkshake

If you ask me, pumpkin pie and milkshakes are two of fall’s best treats, so why not combine them?

This grown-up dessert drink brings together creamy pumpkin puree, warming spices, and vanilla ice cream with a good splash of bourbon. It tastes like drinking a slice of pumpkin pie, but better.

The whole thing comes together in your blender in about five minutes. A dollop of whipped cream and a sprinkle of cinnamon on top make it feel special without any extra work.

It’s the perfect way to wind down after dinner on a crisp autumn evening, especially when you want something sweet with a little kick.

What Kind of Pumpkin Puree Should I Use?

For this milkshake, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure you’re not accidentally picking up pumpkin pie filling, which already has sugar and spices added. The plain puree gives you better control over the sweetness and spice level in your drink. Libby’s is a popular brand that works great, but any pure pumpkin puree will do the job. Once you open the can, you can store any leftover puree in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for future milkshakes.

Options for Substitutions

This milkshake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pumpkin Pie vodka: Can’t find pumpkin pie vodka? Use regular vodka and add an extra 1/4 teaspoon of pumpkin pie spice to the mix. You could also try vanilla vodka or even rum for a different spin.
• Pumpkin Spice creamer: If you don’t have pumpkin spice creamer, use regular half-and-half or milk and increase the pumpkin pie spice to 3/4 teaspoon total. You can also use vanilla creamer with a pinch of cinnamon.
• Low-fat vanilla ice cream: Feel free to use full-fat vanilla ice cream for a richer shake. Vanilla frozen yogurt works too if you want to keep it lighter.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling – they’re not the same thing. The pie filling already has sugar and spices added, which will throw off the recipe.
• Graham cracker: Swap the graham cracker with gingersnaps, vanilla wafers, or even crushed cinnamon cereal for a fun topping variation.

Watch Out for These Mistakes While Making

The biggest mistake when making this milkshake is adding the ice cream straight from the freezer, which makes it nearly impossible to blend smoothly – let it soften at room temperature for about 5 minutes first so you get that perfect creamy consistency without overworking your blender.

Another common error is dumping all the ingredients in at once, but you’ll get better results by blending the pumpkin puree, vodka, creamer, and spices first, then adding the ice cream gradually to avoid chunks.

Don’t skip tasting before serving, since pumpkin puree can vary in sweetness and you might need to adjust the brown sugar to your preference.

Finally, serve immediately after blending because this milkshake separates quickly, and nobody wants a watery drink with all the good stuff settled at the bottom.

What to Serve With Boozy Pumpkin Pie Milkshake?

This pumpkin pie milkshake is pretty much a dessert on its own, so I like to serve it alongside something simple that won’t compete with all those fall flavors. A few gingersnap cookies or biscotti are perfect for dunking, and they add a nice spicy crunch that goes really well with the creamy pumpkin. If you’re serving these at a party or get-together, consider putting out a small plate of chocolate chip cookies or shortbread on the side. You could also make it a full dessert spread by offering some candied pecans or a slice of apple pie for anyone who wants to keep the autumn vibes going.

Storage Instructions

Best Served Fresh: This milkshake is really at its best when you drink it right away while it’s cold and creamy. If you need to save some for later, pour it into an airtight container and keep it in the freezer for up to 2 hours, but it will start to separate and lose that smooth texture.

Make Ahead Tip: You can prep some ingredients ahead of time to make this faster. Mix the pumpkin puree, brown sugar, and pumpkin pie spice together and store it in the fridge for up to 3 days. When you’re ready for a milkshake, just blend it with the ice cream, vodka, and creamer.

Revive: If your milkshake has been sitting in the freezer and gotten too thick, let it sit at room temperature for about 5 minutes, then give it a good stir or a quick blend to bring back that drinkable consistency.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-900
• Protein: 12-16 g
• Fat: 15-22 g
• Carbohydrates: 110-135 g

Ingredients

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 for more flavor)
• 1/3 cup Pinnacle pumpkin pie vodka
• 1/2 cup pumpkin puree (I use Libby’s)
• 1/4 cup pumpkin spice creamer (seasonal, adds natural sweetness)

For the toppings:

• Extra pumpkin pie spice (for garnish)
• Whipped cream (as much as you like, for richness)
• 1 graham cracker (broken into small pieces)

Step 1: Prepare Ingredients and Gather Equipment

• 2 1/2 cups low-fat vanilla ice cream
• 1 graham cracker
• 1/3 cup Pinnacle pumpkin pie vodka
• 1/4 cup pumpkin spice creamer
• 1 1/2 tbsp brown sugar
• 1/2 cup pumpkin puree
• 1/2 tsp pumpkin pie spice

Remove the vanilla ice cream from the freezer and let it soften at room temperature for 5-10 minutes—this makes blending much easier and prevents the blender from straining.

While the ice cream softens, break the graham cracker into small, bite-sized pieces and set aside.

Measure out all remaining ingredients (vodka, pumpkin spice creamer, brown sugar, pumpkin puree, and pumpkin pie spice) and have them ready near your blender.

I like to use freshly ground pumpkin pie spice when possible because the aromatics are noticeably more vibrant than pre-ground blends.

Step 2: Blend the Milkshake Base

• Softened vanilla ice cream from Step 1
• 1/3 cup Pinnacle pumpkin pie vodka
• 1/4 cup pumpkin spice creamer
• 1 1/2 tbsp brown sugar
• 1/2 cup pumpkin puree
• 1/2 tsp pumpkin pie spice

Add the softened ice cream, vodka, pumpkin spice creamer, brown sugar, pumpkin puree, and pumpkin pie spice to your blender in that order.

Blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy with no visible lumps.

Stop and scrape down the sides if needed to ensure everything is fully incorporated.

The milkshake should be thick but pourable—if it’s too thick, you can add a splash more creamer, but go slowly to avoid making it too thin.

Step 3: Assemble and Garnish

• Blended milkshake from Step 2
• Whipped cream
• Extra pumpkin pie spice
• Graham cracker pieces from Step 1

Pour the blended milkshake evenly into serving glasses, filling them about three-quarters full.

Top each glass generously with whipped cream, creating a cloud-like layer.

Sprinkle the extra pumpkin pie spice over the whipped cream, then scatter the graham cracker pieces on top for texture and a subtle sweetness.

I find the graham cracker pieces add a pleasant contrast to the creamy smoothness, so don’t skip them.

Step 4: Serve Immediately

Serve the milkshakes right away while they’re still cold and the ice cream maintains its thick, creamy texture.

The whipped cream topping is best enjoyed fresh before it starts to melt into the shake.