When fall rolls in, I just start craving those cozy, comforting flavors that remind me of pumpkin pie. My Frozen Pumpkin Pie Shake Mocktail is a cool twist on those classic fall flavors, plus it’s alcohol-free.
It’s perfect for families, kids, or honestly, anyone who’s just in the mood for a fun seasonal drink.
I love whipping up this easy pumpkin mocktail at home, whether I’m after a sweet pick-me-up or a simple dessert. The recipe blends creamy, spiced pumpkin with frozen goodness.
It’s kind of perfect for autumn get-togethers, or just for relaxing after a chilly day.
Frozen Pumpkin Pie Shake Mocktail Recipe
This icy pumpkin drink is cool, creamy, and packed with pumpkin pie flavors. I just blend together frozen pumpkin, simple spices, and a few sweet ingredients for a rich, autumn-inspired treat—honestly, it works any time of year.
Equipment
- Blender: I use a powerful blender to crush ice and get everything smooth.
- Measuring cups and spoons: Super helpful for pumpkin, spices, and liquids.
- Tall glass: I like a big glass, plenty of room for toppings.
- Spatula: Handy for scraping every last bit from the blender.
- Spoon: For adding whipped cream or sprinkling toppings.
- Straw: Optional, but honestly, it’s just more fun with a straw.
Ingredients
- 1 cup ice cubes
- 1/2 cup pumpkin puree (canned or homemade)
- 1/2 cup milk (I usually go with oat, almond, or coconut milk for a creamy texture)
- 2 tablespoons maple syrup (for sweetness)
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon cinnamon
- Dash of nutmeg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk (for extra creaminess—totally optional)
- Whipped cream (for topping)
- Graham cracker crumbs (for garnish)
Tip: Sometimes I throw in a bit of extra ginger for more kick. Why not?
Instructions
- I toss the pumpkin puree, milk, maple syrup, sweetened condensed milk, vanilla, spices, and ice cubes into the blender.
- Then I blend on high until it’s thick and smooth—make sure the ice is all crushed up.
- I’ll taste it, check if it needs more maple syrup or spice, and blend again if I tweak anything.
- Using a spatula, I pour the shake into a tall glass.
- I top it with whipped cream and a sprinkle of graham cracker crumbs.
- Serve it with a straw and drink it right away while it’s nice and cold.
Notes
Canned pumpkin is just easy, but homemade puree totally works too. For a dairy-free version, I use oat or almond milk and skip the sweetened condensed milk—or sometimes swap in coconut milk.
If I want it thicker, I just add more ice. More milk thins it out, so I adjust based on my mood.
Graham cracker crumbs on top really remind me of pie crust, which I love. Sometimes I’ll sprinkle on more cinnamon or a pinch of ginger for extra flavor.
If I’m feeling like a sweeter shake, I’ll add a little more maple syrup or use sweetened whipped cream.
Equipment
- Blender
- Measuring cups and spoons
- Tall glass
- Spatula
- Spoon
- Straw (optional)
Ingredients
- 1 cup ice cubes
- 1/2 cup pumpkin puree canned or homemade
- 1/2 cup milk oat, almond, or coconut milk recommended
- 2 tablespoons maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon ground cinnamon
- Dash of ground nutmeg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk optional, for extra creaminess
- Whipped cream for topping
- Graham cracker crumbs for garnish
Instructions
- Add pumpkin puree, milk, maple syrup, sweetened condensed milk (if using), vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and ice cubes to a blender.
- Blend on high speed until thick and smooth, making sure all ice is fully crushed.
- Taste and adjust sweetness or spices as desired, then blend again if needed.
- Use a spatula to pour the shake into a tall glass.
- Top with whipped cream and sprinkle with graham cracker crumbs.
- Serve immediately with a straw for the ultimate fall treat.
Tasting Notes
When I take that first sip, the shake is thick and creamy—pretty much like a dessert in a glass. The pumpkin flavor stands out, but it’s not too intense.
Hints of cinnamon and nutmeg come through with every sip, which really gives it that classic fall vibe. It’s kind of like drinking pumpkin pie, but colder and smoother.
I love the chill from the frozen shake. It’s smooth, almost like a pumpkin pie milkshake, but lighter somehow.
Sometimes I’ll use a cinnamon stick as a stirrer, just for fun. It adds a gentle cinnamon aroma without making the drink overpowering.
Each flavor blends together nicely, so nothing feels too sharp or overly sweet. If you’re into pumpkin treats or just want something cozy for fall, this drink really hits the spot.
Must Have Ingredients
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Substitute
Sometimes I just don’t have the right ingredient, or maybe I’m in the mood to shake things up. Here are some swaps I actually use for my Frozen Pumpkin Pie Shake Mocktail:
Ingredients:
- Out of vanilla ice cream? I’ll grab frozen yogurt or even a dairy-free option if that’s what’s in the freezer.
- No pumpkin puree? Mashed sweet potato honestly works fine.
- If I want it lighter, I toss in some frozen bananas instead of all that ice cream.
- Missing pumpkin pie spice? I just mix cinnamon, nutmeg, and ginger myself.
- I swap milk for oat, almond, or soy milk depending on what’s around or who’s drinking it.
Equipment:
- If my blender’s on the fritz, I’ll use a food processor—no big deal.
- Measuring cups gone missing? I just eyeball it with a regular cup or a spoon.
Every now and then, I crave a bit of fizz in my mocktail. I’ll use sparkling water instead of regular milk, or just swap out half the liquid.
It makes the shake lighter, and honestly, the bubbles are kind of fun.
Instructions:
- Add your substitutions in the same order as the original recipe.
- Blend until it’s nice and smooth.
- Taste, then tweak the spices or sweetness if you want.
- If you’re adding sparkling water, blend everything else first, then gently stir in the bubbles.
