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Pumpkin Pie Shake


Rate this recipe 3/5 (3 Votes)


  • 3/4 c. whole milk
  • 3 tbs. granulated sugar
  • 3 c. vanilla ice cream
  • 3/4 c. canned pumpkin
  • 3/4 tsp. pumpkin pie spice


Level of difficulty Average
Cost Average budget


Step 1

Dissolve the sugar into the milk.

Step 2

In a measuring cup (or bowl) combine the milk and sugar mix, ice cream, pumpkin and pumpkin spice in a blender on high until smooth.

Step 3

Garnish with whipped cream.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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