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The Perfect Fall Treat: Pumpkin Pie Shake

Some folks wake up as the first light of dawn breaks, perform sun salutations and make themselves a kale and otherwise-obnoxiously-green smoothie. This milkshake is not for these people. It’s for us who understand that sugar is the meaning of life.



  • 3 tablespoons chocolate syrup, plus extra to garnish
  • 1 tablespoon sprinkles
  • 2 large scoops (about 1 cup) vanilla ice cream
  • 250 ml (1 cup) whole milk
  • 60 g (¼ cup) Pumpkin puree, fresh [see below]
  • ½ teaspoon Pumpkin pie spice [see below]
  • canned whipped cream, to top
  • candy corn, mini pretzels, sprinkles, and candy eyes, to decorate


  1. Smear some chocolate syrup around the edge of two sundae glasses and roll in the sprinkles to coat, then set aside.
  2. Place the chocolate syrup, ice cream, milk, pumpkin puree and spice (if using) into a blender and blitz until smooth. 
  3. Divide the milkshake between the prepared glasses. 
  4. Top with whipped cream and decorate as you choose.

Pumpkin puree Ingredients

  • 1 pumpkin (winter squash), approximately  1.5 to 2.6 kg (sugar pumpkin, butternut pumpkin or other pumpkin of your choice)
  • As a general rule, 1 kg  (2 lb 3 oz) of pumpkin will make 500 g (2 cups) of puree.

Pumpkin pie spice

  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Make the pumpkin spice mix by combining the ingredients in a small bowl. Transfer to a small jar, adding a label with the name and date on it for convenience.

Oh My Gourd by Jack Hallow, published by Smith Street Books, US $19.95 / CAN $26.95, available 5 September 2023 Photo Credit: Alamy Stock Photo / Zoonar GmbH

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