Pumpkin Pie Milkshake
As any true pumpkin lover can attest, there’s more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It’s creamy and has the same whipped-cream topper. Add the spices you most like in your pie — go heavier on the ginger if that’s your thing, or load up on cinnamon — and adjust the sweetness to your crowd’s tastes. Even if you don’t drink whisky, there’s a time and a place for bourbon, and this is it. Add a splash or two for the adults; they’ll thank you.
- Serves: 4 persons
- ¾cup/180 milliliters heavy cream (or whipping cream)
- 1tablespoon cinnamon
- 1teaspoon sugar
- 28ounces/830 milliliters premium vanilla ice cream
- ⅓to 1/2 cup/80 to 120 milliliters milk
- 1cup/240 milliliters pumpkin purée
- 2teaspoons pure maple syrup
- ¼teaspoon ground ginger
- 5large ice cubes (about 1 cup)
- 2to 4 tablespoons bourbon (optional)
- Caramel sauce (optional)
Step 1Whip the cream in a medium bowl until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and 4 glasses in the refrigerator to chill. Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Step 2Scoop the ice cream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem thick at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divide among the four chilled glasses.
Step 3Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with caramel sauce, if desired.