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.

Why You’ll Love This Boozy Pumpkin Pie Milkshake

Ready in minutes – This milkshake comes together in less than 10 minutes with just a blender and a few simple ingredients.
Perfect fall treat – It combines all the cozy flavors of pumpkin pie with the fun of a spiked milkshake, making it ideal for autumn gatherings or a relaxing evening at home.
Easy to customize – You can adjust the vodka amount to your preference or leave it out entirely for a family-friendly version that everyone can enjoy.
Dessert and drink in one – This creamy, indulgent milkshake satisfies your sweet tooth while doubling as a fun cocktail, so you get the best of both worlds.

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
1/3 cup pinnacle pumpkin pie vodka
1/4 cup coffee-mate pumpkin spice creamer (seasonal)
1 1/2 tbsp brown sugar
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

For the toppings:

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

Step 1: Prepare and Blend the Milkshake Base

2 1/2 cups low-fat vanilla ice cream
1/3 cup Pinnacle Pumpkin Pie vodka
1/4 cup Coffee-mate Pumpkin Spice creamer (seasonal)
1 1/2 tbsp brown sugar
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

Add the low-fat vanilla ice cream, Pinnacle Pumpkin Pie vodka, Coffee-mate Pumpkin Spice creamer, brown sugar, pumpkin puree, and pumpkin pie spice to a blender.

Blend on low speed until smooth and creamy.

If the milkshake is too thick, gradually add a little more creamer or vodka to thin it.

If it’s too thin, add a bit more ice cream and blend again until the desired consistency is reached.

I like to give it a taste at this point just to make sure the flavors are balanced.

Step 2: Prepare the Garnishes

1 graham cracker, broken into small pieces

While the milkshake is blending, break the graham cracker into small bite-size pieces.

This will make a satisfying crunchy topping for your milkshake.

Step 3: Assemble and Garnish the Milkshakes

whipped cream (as much as you like)
extra pumpkin pie spice, for garnish
graham cracker pieces from Step 2

Pour the creamy milkshake into serving glasses.

Top each milkshake generously with whipped cream, a sprinkle of extra pumpkin pie spice, and the graham cracker pieces from Step 2.

I like to pile on the whipped cream for an extra indulgent treat.

Step 4: Serve and Enjoy

Serve the milkshakes immediately while cold and creamy.

Enjoy your festive pumpkin milkshake!