I'm a self diagnosed canned pumpkin junkie. You know the stuff–pumpkin puree. This time of year I come up with all sorts of reasons to use it. Cooking, baking, and even in cocktails. That is just how this mini pumpkin milkshake came to be.
They are so creamy and they taste like your favorite milkshake combined with a pumpkin pie. They’re a little rich, so making them in mini form seems to be the perfect choice. (Plus, everything is cuter in mini version, right?)
Served up in mini glasses also make them adorable to offer to guests or little ones during your next gathering or special dinner. Tall shot glasses work perfectly for these mini milkshakes. You can also pick up disposable plastic shot glasses
which are handy if you're entertaining a large crowd and want to avoid dishes.
Ingredients For a Pumpkin Milkshake
- Canned pumpkin puree
- Original flavor malted milk powder
- Milk
- Vanilla ice cream
- Whipped cream
The beauty of this recipe is that you can make it a vegan version if you'd like! Just swap out the dairy milk and ice cream for non-dairy versions.
How To Make A Mini Pumpkin Milkshake
You can read (and print) the full recipe below, but here's a quick overview on how to make this pumpkin milkshake recipe.
- First, rim the glasses. Simply turn the glasses upside down and "dip" them into a plate of Karo syrup. Then, dip them into a shallow dish of sprinkles. The syrup helps the sprinkles stick really well to the glass
- Next you'll combine all the ingredients in a blender and blend together
- Fill the glasses and top with whipped cream
- Cut a cute straw in half and add them to each cup before you serve them
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Mini Pumpkin Milkshakes
Equipment
- 1 Blender
Ingredients
- ¾ cup Canned pumpkin puree
- ½ cup Original flavor malted milk powder
- ½ cup Milk Replace with any non dairy milk of choice
- 2 cups Vanilla ice cream Can use dairy-free ice cream
- Whipped cream
Instructions
- Optional: Rim mini glasses with halloween sprinkles my first dipping the glass rim into Karo syrup, then dipping it into sprinkles on a shallow dish
- In blender combine pumpkin puree, malted milk powder, milk, and vanilla ice cream
- Blend until smooth and then pour into small or mini glasses
- Top with whipped cream before serving
Notes
- Replace the pumpkin puree with pumpkin pie mix if you like things sweeter! The pie mix has many more spices that tastes richer
- You can use any non dairy milk you'd like. Oatmilk, almond milk, and coconut milk all work well
- You can use non dairy vanilla ice cream if you desire
- You can skip the whipped topping or use a non dairy one if you'd like. Cool whip also works!
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