Pumpkin Pie Milkshake

By: Kourtney Paranteau • November 24, 2021

Pumpkin pie milkshake

If you’re from the Pacific Northwest, you know pumpkin season is a pretty big deal. In fact, one trip to Hoffman Family Farm for a pumpkin pie milkshake is enough to make you forget summer even left. So, I recreated this sweet, frozen fall tradition with a drinkable version of a fresh pumpkin pie. I recommend saving a slice from your fam’s Thanksgiving table for this recipe…just try to resist the urge to eat it before it ends up in your milkshake.

Serving size: Makes 1 milkshake


  • 1 large slice of pumpkin pie, plus a sliver for garnishing

  • 2 scoops vanilla bean ice cream

  • ¼ cup whole milk

  • Whipped cream, for garnish

  • Caramel syrup

  • Ground nutmeg


Mise En Place

In a blender’s base, mix together pie, ice cream and milk on a medium speed until smooth (you don’t want any big chunks of crust lodging themselves in your straw).

Carefully coax your milkshake out of the blender and into a tall sundae glass, or pint glass.

Finally, top your milkshake with a generous layer of whipped cream, caramel drizzle and ground nutmeg sprinkles. Serve immediately and forget that the PSL even exists.


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