Ingredients:

  • 3 cups Vanilla Ice Cream (slightly softened)
  • 1/2 cup Pumpkin Puree (100% pure)
  • 1/2 cup Milk (Whole or 2% recommended)
  • 2 Tablespoons Maple Syrup (Grade A Dark Robust)
  • 1 teaspoon Pumpkin Pie Spice Blend
  • 1/4 teaspoon Ground Cinnamon (Optional)
  • 1/2 teaspoon Vanilla Extract
  • Tiny pinch of Salt
  • Whipped Cream (for garnish)
  • Extra dusting of Pumpkin Pie Spice (for garnish)

Instructions:

  1. Place serving glasses in the freezer for at least 10 minutes to chill.
  2. Add the liquids first: milk, maple syrup, and vanilla extract into the blender jar.
  3. Carefully scoop in the pumpkin puree, pumpkin pie spice, optional extra cinnamon, and the pinch of salt.
  4. Add the slightly softened vanilla ice cream on top of the wet ingredients.
  5. Secure the lid and begin blending on a low speed, gradually increasing to medium-high until completely smooth. Pulse first if necessary to incorporate all ingredients.
  6. Check the consistency. If too thick, add milk one tablespoon at a time until the desired thick, pourable texture is achieved.
  7. Pour the milkshake immediately into the chilled glasses.
  8. Garnish generously with whipped cream and a light dusting of pumpkin pie spice. Serve immediately.