We went out for dinner the other night, and hubby was the only one of us who could order a milkshake for dessert–there was too great a risk of cross contamination for us allergic folk. The seasonal milkshakes sounded really good though, so we decided to go home and make our own milkshakes. And I found that I could make a Pumpkin Pie milkshake that tasted just as good as anything you can order from a soda joint!
Pumpkin Pie Milkshake
Contains dairy and corn. Optionally dairy free if using alternative ice creams and milks. Free from peanut, tree nut, egg, wheat/gluten, soy, fish, shellfish, and seeds.
- 1 GF Pumpkin Spice Muffin
- 2-3 scoops of vanilla or chocolate chip ice cream (dairy free, if you desire)
- 1 dash (1/8 tsp) cinnamon
- 1 pinch (1/16 tsp) ginger
- 1 pinch (1/16 tsp) nutmeg
- 1 smidgen (1/32 tsp) cloves
- milk of your choice
- whipped topping (optional)
- Chop your Pumpkin Muffin into small chunks.
- Place chopped muffin into a blender and top with ice cream. I use my Magic Bullet
- Add spices (you can use 1/4 tsp pumpkin pie spice if you have it) and then cover with milk or milk substitute.
- Close blender and puree until smooth.
- Pour into glasses and top with whipped topping and a sprinkle of nutmeg, if you desire. Enjoy!
My leftover gluten-free pumpkin muffins worked really well for this! They were a little gummy, but that didn’t matter when they were encased in milk and ice cream!
I’ve never purchased pumpkin pie spice because I figure I can make it myself. I love this little measuring spoon set hubby got me years ago, it works great for measuring small amounts. However, to make life simpler, just use 1/4 tsp Pumpkin Pie Spice if you have it.
This is a delicious way to celebrate pumpkin season! Do you or your kids like milkshakes?
Linking up at Allergy Free Thursdays and Gluten Free Fridays
2 thoughts on “Pumpkin Pie Milkshake”
Yum! The perfect way to make ice cream seasonally appropriate!