Freelance Lady: Homemade Pumpkin Pie Milkshake Recipe

Fall is a little over one month away — and that means cool, crisp air, apple cider, Halloween, and of course, pumpkin pie!

Since it's still warm in Ohio but people still love fall, my local ice cream shop released a Pumpkin Pie Milkshake! Imagine my disappointment when I found out that it contained a whopping 750 calories!

To console myself, I decided to create my own Homemade Pumpkin Pie Milkshake, while shaving off some of those calories, without sacrificing flavor.

This Homemade Pumpkin Pie Milkshake is sure to get you in the fall spirit.

Let's get started, shall we?

Get the printable version at the bottom of this post!

Ingredients:

For the Pumpkin Pie Filling

Canned Pumpkin, 15 oz
Granulated Sugar, 2/3 cup
Ground Cinnamon, 1 tsp
Ground Ginger, 1/2 tsp
Ground Nutmeg, 1/2 tsp
Salt, 1/2 tsp

For Actual Milkshake, 1 Serving

Pumpkin Pie Filling, 1 cup

Vanilla Bean Frozen Yogurt, 1 cup

2% Milk, 1/2 cup

Light Whipped Topping, 1/4 cup

Graham Cracker, 1 whole cracker (4 rectangles)

Create the Pumpkin Pie Filling

Dump your can of pumpkin to a bowl.

Add your sugar and spices, including sugar, salt, cinnamon, ginger, and nutmeg.

Mix well.

Pour the mixture into popsicle trays. You may also use ice cube trays, if desired.

The reason you want to freeze the pumpkin is because if you don't, the consistency of your shake will be rather thin, like a smoothie, whereas a true milkshake is much thicker.

Note: If using ice cube trays, you'll require more "frozen pumpkin cubes" for each milkshake, since the amount in each cube is less than if you were using popsicle trays.

Fill 'em as much as possible. One prepared can of pumpkin pie filling should make approximately 8 "popsicles", or between 16-20 ice cubes.

Pop your "pumpkinsicles" into the freezer for a few hours, until frozen solid. It's a good idea to place your blender container and the blade into the freezer as well, to make sure it's nice and cold. This prevents the milkshake from beginning to melt while you're blending it all up.

Creating Your Pumpkin Pie Milkshake

First, you'll need to remove two of the frozen "pumpkinsicles" from the popsicle trays. If you're using ice cube trays, you'll need between 4-6 cubes. It's easier to remove the pumpkinsicles by running hot water over the bottom of the trays.

Add the cubes to your blender, along with the vanilla bean frozen yogurt (approximately 2 scoops), and 1/2 cup of milk. Before running the ingredients through the Milkshake cycle, I run it through a brief Ice Crush just to break up the frozen pumpkin a bit. I then run a low Milkshake cycle and increase the speed until everything is nicely blended.

Pour your Pumpkin Pie Milkshake mixture into a cup. In this case, I used a giant goblet (that I have no idea why I have).

Add about 1/4 cup of whipped topping into a plastic zip bag. Snip the corner and pipe the cool whip directly onto the pumpkin pie milkshake.

Next, crush two rectangles of a graham cracker and sprinkle the crumbs onto the whipped topping.

Finally, add two graham cracker rectangles to make it look pretty (and they taste delicious when dipped in).

Serve and enjoy!

This delicious recipe brought to you by Freelance Lady.

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Homemade Pumpkin Pie Milkshake

by Emily Lambert September-24-2014

A delicious, homemade pumpkin pie milkshake, with only 421 calories, compared to 750 in traditional pumpkin pie shakes from ice cream shops.

Ingredients

15 oz Canned Pumpkin
2/3 cup Granulated Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Salt
1 cup Vanilla Bean Frozen Yogurt
1/2 cup 2% Milk
1/4 cup Light Whipped Topping
1 whole cracker (4 rectangles) Graham Cracker

Instructions

Place the canned pumpkin into a bowl.Add sugar, cinnamon, ginger, nutmeg, and salt. Mix well.Pour the pumpkin pie mixture into popsicle trays (or ice cube trays). Allow to freeze until solid, about 2 hours.Pop out two "pumpkinsicles" (or 4-6 "pumpkin cubes" if you're using ice cube trays) and place into a blender, along with vanilla bean frozen yogurt and milk.Run a brief, 5 second "ice crush" cycle to break apart some of the frozen pumpkin.Blend on the "Milkshake" setting on low, and increase the speed to mix everything nicely.Pour into a cup, and pipe whipped topping directly onto the milkshake.Crush two graham cracker rectangles and sprinkle the crumbs onto the whipped topping.Garnish with two whole rectangles.Serve and enjoy.

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