It’s the most wonderful time of the year, pumpkin season! My love of pumpkin flavored, well, anything, is well known among my group of friends. September means I am actually allowed to dive into my pumpkin obsession but it is still a bit warm so we will begin with a chilled version of my favorite gourd.
I had a Pumpkin Pie Milkshake post on here from 2011, but when I switched my blog over to WordPress, the post got a little funky. So I decided to make the milkshake again with a few changes.
Ingredients (makes 2 servings, multiply as needed):
- 2 cups vanilla ice cream
- 1 cup vanilla almond milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1 graham cracker (I used cinnamon graham crackers), crumbled
Add the ice cream, almond milk, pumpkin puree, light brown sugar, cinnamon, ginger, nutmeg, and cardamom to a blender.
Blend until smooth, 20-30 seconds.
Pour into a glass. Top with the crushed graham cracker pieces.
This tastes just like pumpkin pie in a glass. Mmmm. It lets me enjoy my favorite flavors despite the ongoing heat in Philly. Sounds good to me!
You can substitute regular milk if you’d like. The vanilla almond milk gives the milkshake a little bit more of that creamy pumpkin pie flavor but regular milk will do just fine.
You can also adjust the thickness of your milkshake to your liking. Add more ice cream for a more thick milkshake and more milk for a thinner milkshake.
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- Add the ice cream, almond milk, pumpkin puree, light brown sugar, cinnamon, ginger, nutmeg, and cardamom to a blender.
- Blend until smooth, 20-30 seconds.
- Pour into a glass. Top with the crushed graham cracker pieces.