Ingredients
Scale
- 1/2 cup pumpkin purée (canned or homemade)
- 1 cup rice milk, almond milk, or dairy milk
- 2 scoops vanilla ice cream
- Ground cinnamon, to taste
- Ground nutmeg, to taste
Instructions
- Add the pumpkin purée, milk, vanilla ice cream, cinnamon, and nutmeg to a blender.
- Blend until completely smooth and creamy.
- Pour into glasses and serve immediately.
Notes
- Milk Options: Rice milk, almond milk, oat milk, soy milk, or dairy milk all work well. Vanilla-flavored plant milk adds extra sweetness.
- Pumpkin: Canned pumpkin purée is convenient, but homemade pumpkin purée can also be used. Avoid pumpkin pie filling, which contains added sugar and spices.
- Serving Ideas: Top with whipped cream, a sprinkle of cinnamon or nutmeg, crushed graham crackers, or a drizzle of caramel sauce for a festive finish.
- Make It Dairy-Free: Use dairy-free vanilla ice cream together with your favorite plant-based milk.
- Serve Fresh: This milkshake has the best texture immediately after blending. If it sits too long, simply blend again before serving.
