Pumpkin Mudslide Milkshake

On this last weekend in November, before eggnog season (December 1 for me) officially starts, you may find yourself wanting a sweet treat in which to indulge. Perhaps, like me, you had that last bit of extra pumpkin to use up, and not quite all of the ice cream has been eaten.

The Cupcake Project designated this to be a Halloween drink, with which I fully agree, but I also think it makes an excellent post-Thanksgiving indulgence for that awkward weekend between cider and eggnog. (Or maybe I just over think the seasons too much…)

My version, inspired by CP, is tailored to my own personal preferences for an alcoholic milkshake, with a less boozy taste. Feel free to customize the alcoholic proportions to fit your own individual tastes. Due to the alcohol, these milkshakes are not particularly thick, but taste delicious. The recipe below is for one serving, so multiply as necessary to fit your needs.

Alcohol not your style? Too early in the day for vodka? Want to make a virgin adaptation for your kids? No problem! Simply substitute 2-3 oz milk for the liquor and you’re good to go. As a plus, this will result in a thicker milkshake.

And don’t worry, this should be my last pumpkin recipe for a while.

Pumpkin Mudslide Milkshake

Inspired by the Cupcake Project
Makes 1 milkshake


1/2 oz. whipped cream vodka (I use Pinnacle Whipped)
1/2 oz. Kahlúa
1/2 oz. Irish cream liqueur
1/3 cup pumpkin puree
1 dash* ground cinnamon
1 pinch* ground ginger
1 smidgeon* ground cloves
3 scoops vanilla ice cream
Chocolate sauce, to taste
Whipped cream, to taste

* I have this fun set of measuring spoons my mom got me for these measurements. If you don’t (honestly they’re pretty silly, but fun) just give a small shake of each from your spice jar. Just aim for more cinnamon than ginger, more ginger than cloves, and not very much of each. Having precise measurements is not really important.


  1. Swirl chocolate sauce on the inside of your glass; set aside.
  2. Place liquor, pumpkin and spices in a blender, and pulse a few times to smooth out the pumpkin.
  3. Add ice cream and blend until smooth. Pour into prepared glasses and top with whipped cream. Some mini chocolate chips would also add a nice touch to the top. (I just didn’t have any on hand.)

Notes: Serving these at a party and concerned about the chocolate blurring into the milkshake? Place your glass in the freezer for about 15 minutes, swirl the chocolate, and return to the freezer for 30 minutes. Even better: use Magic Shell chocolate sauce (or similar product.)


2 responses

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