Marshmallow Pumpkin Milkshake

I don’t know about you, but I am having some major seasonal confusion right now. My brain is in fall mode but the weather and temperatures are still in summer mode. This is when my pumpkin milkshake cravings start to kick in! It is the best of both worlds: tastes like fall but goes down cool like a refreshing summer beverage.

This pumpkin milkshake is a fun twist on the classic fall flavor, pumpkin pie. It combines vanilla ice cream, pumpkin puree, and pumpkin pie spice, BUT with a surprising addition of marshmallow creme. It makes for the most creamy, dreamy treat, with a subtle spiciness from the warm pumpkin spice flavors.

The recipe is as simple as throwing everything into a blender. It is great for fall celebrations including brunch, Halloween, bonfires, football watch parties, or just cozy nights at home. It’s a fun and easy way to celebrate the best season of all!

Marshmallow Pumpkin Milkshake Ingredients

There is nothing better than a super simple and flavorful diner style milkshake! This one is 5 simple ingredients. Keep reading for a new notes and potential substitutions, if you need them.

• Vanilla Ice Cream: Feel free to use your favorite brand and even vanilla varieties of frozen yogurt, gelato, or nice cream. It also tastes great with homemade pumpkin ice cream or dulce de leche ice cream (caramel).
• Pumpkin Puree: Always use 100% canned pumpkin puree for an authentic pumpkin flavor. Stay away from pumpkin pie filling mix, it makes this milkshake overly sweet because of the added sugar and spices.
• Marshmallow Creme: Also known as marshmallow fluff, this adds the best marshmallow note to our milkshake. I do not recommend swapping it out.
• Milk: I recommend high fat milks like whole milk, half and half, and even heavy whipping cream because they result in a super creamy milkshake. You can also use almond milk, 2%, or even oat milk.
• Pumpkin Pie Spice: This gives a yummy spice balance of cinnamon, nutmeg, cloves, and ginger. Feel free to swap this out for ground cinnamon if you are not wanting all the other warm spices included.

Equipment Needed

• Blender or Food Processor: An essential for making effortless milkshakes! My favorite is the Ninja Blender/Food Processor. It is small, high powdered, and has 3 different canister options. I use it in the recipe video above.
• Milkshake Glasses: For a classic diner milkshake you have to use milkshake glasses. Not to mention, they are made with thick glass and tend to keep milkshakes cooler longer. Feel free to use any type of glasses you have on hand though!
• Straws: The straws pictured are standard sized, but honestly they made drinking this pumpkin milkshake super difficult. I ended up swapping it out for my large bubble tea straws, so much easier!

3 Recipe Tips Worth Noting

1. CHILL YOUR MILKSHAKE GLASS while you are making your milkshake, this will keep it cooler even longer.

2. SOFTEN THE VANILLA ICE CREAM so it will incorporate better with the other ingredients. I do this by scooping my ice cream into my blender and allowing it to sit at room temperature for 10 to 15 minutes. You may need less time if you live in a warmer climate.

3. MAKE WORKING WITH MARSHMALLOW CREME EASIER by spraying your measuring cup and silicone spatula or spoon with nonstick cooking spray. Marshmallow Creme is super sticky so this helps it to slide right out and into your food processor.

Fun and Festive Pumpkin Milkshake Variations

The fun thing about this milkshake recipe is you can incorporate a lot of different flavors and toppings because pumpkin and marshmallow are versatile flavors. Here are a few of my favorite variations:

TOP YOUR MILKSHAKE WITH caramel drizzle, chocolate sauce, mini marshmallows, maple syrup, an additional dollop of marshmallow creme, whipped cream, nuts like pecans, roasted pumpkin seeds, and even festive fall candy.

MAKE A FANCY RIM LIKE I DID by rolling or coating the rim of your milkshake glass into marshmallow creme and then…

• brown sugar spice mixture- 4 tablespoons of brown sugar and ½ teaspoon pumpkin pie spice
• crushed graham crackers

CUT DOWN ON CALORIES by using sugar free ice cream and skim nonfat milks.

MAKE THIS A DAIRY FREE MILKSHAKE by choosing a non dairy vanilla ice cream and non dairy milk options.

Leftover Pumpkin Puree Recipes

This pumpkin milkshake doesn’t use up a whole can of pumpkin. I know, I know, terrible right?! But I do have some recipes to help you use it up:

• 3 Layer Pumpkin Pie Dip
• Pumpkin Chai Cookies
• Pumpkin Pasta Bake
• Maple Pumpkin Fruit Dip
• 3 Ingredient Pumpkin Muffins

More Milkshake Recipes You Might Like:

• Biscoff Milkshake
• Butterscotch Milkshake
• Nutella Milkshake

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