Pumpkin Pie Milkshake

No. Pumpkin pie filling already has sugar and spices added and can make the shake too sweet or one note. Use 100 percent pumpkin purée so you control spice and sweetness, and add sugar or maple syrup as needed.

Use more ice cream and less milk, start with just a little milk and only add more if needed, and choose full fat ice cream for the best texture. If your blender struggles, blend the wet ingredients first then fold in slightly softened ice cream so you get thickness without overheating.

Yes, many people blend leftover pumpkin pie into a milkshake for a rich result, but pie can add extra sweetness and sometimes a grainy texture if overblended. If you use pie, taste first and skip extra sugar, and pulse briefly so crust bits do not turn the shake gritty.

Use a high quality dairy free vanilla ice cream and a creamy plant milk such as canned coconut milk or oat milk, and keep the same ratio of ice cream to puree for thickness. Many tested recipes use coconut based ice cream for the creamiest result and add maple syrup for flavour.

Add a pinch of salt to brighten flavours, a splash of vanilla extract, and swap white sugar for a little brown sugar or maple syrup for depth. If it's watery, reduce milk or add more ice cream and avoid overblending which melts the ice cream.

Milkshakes are best served right after blending because they separate and change texture in the fridge; you can store a small amount in the fridge briefly but expect a thinner texture and separated layers that need re-blending. For best results make them fresh and top with whipped cream just before serving.