Copycat A&W Pumpkin Pie Milkshake
630kcal
Ingredients
- 1/2 cup cold whole milk 120 ml
- 1 slice baked pumpkin pie, chilled 1/8 of a 9-inch pie, about 155 g, crust included
- 3 cups vanilla ice cream about 400 g (6 large scoops), softened 5 minutes
- 1 pinch pumpkin pie spice optional
- whipped cream for topping
- 2 maraschino cherries for topping
Method
- Place 2 tall glasses or mugs in the freezer for 15 minutes to frost them (optional).
- Let the vanilla ice cream sit on the counter for about 5 minutes, until scoopable but not melting.
- Pour the cold milk into the blender first. Add the pumpkin pie slice broken into small chunks, then the ice cream and the pinch of pumpkin pie spice.
- Pulse 4 or 5 times, then blend about 30 seconds, just until smooth and thick with tiny flecks of crust. Avoid over-blending, which thins the shake.
- If the shake is too thin, add another scoop of ice cream and pulse twice. If too thick to blend, add milk 1 tablespoon at a time.
- Pour into the frosted glasses, top with whipped cream and a cherry, and serve right away with wide straws.
Nutrition
Serving1shakeCalories630kcalCarbohydrates73gProtein12gFat33gSaturated Fat18gSodium360mgFiber2gSugar56g
Notes
Thicker shake: freeze the wrapped pie slice for 1 hour first, or cut the milk to 1/4 cup (60 ml).
No pie: use 1/2 cup (120 g) pumpkin puree, 2 tbsp brown sugar, 1/2 tsp pumpkin pie spice and 2 crushed graham cracker sheets.
Root beer float: fill a glass halfway with shake, then slowly pour cold root beer down the side.
Storage: keep pumpkin pie refrigerated (3 to 4 days); freeze wrapped slices up to 1 to 2 months for future shakes.
Nutrition is an estimate per shake, with whipped cream.