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Pumpkin Spice Milkshake
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Pumpkin Spice Milkshake Too Addictive For Most

Here is my attempt to recreate, perhaps outshine, the greatest milkshake I’ve ever tasted. The Pumpkin Spice Milkshake. Enjoy!


  • 30 oz can of Libby’s Easy Pumpkin Pie Mix
  • 1 tsp pumpkin pie spice
  • 2/3 cup evaporated milk
  • 2 large eggs
  • 4 large scoops (or about 3 cups) of vanilla ice cream
  • 1 to 2 cups of milk (whole, 2% or skim, your choice)
  • whipped cream


  • If you have your own favorite pumpkin pie filling recipe, make it and then skip to step 4. Otherwise…
  • Preheat oven to 425° F.
  • Whisk eggs and milk and pumpkin pie spice and mix with the Libby’s Easy Pumpkin Pie Mix.
  • Put a pan large enough to hold a pie pan into the preheated oven. Pour hot water into the pan to 1/2 inch deep.
  • Put glass pie pan (with no crust) into water filled pan (water bath). Fill pie pan with pie filling mix.
  • Cook for 15 minutes.
  • Reduce heat to 350° F. Cook for 45 minutes. Check for doneness by inserting a knife into the center of the pie. Pie is done when knife comes our clean. With the water bath, this make take longer than a normal pie would take to cook.
  • Let pie filling cool. Once completely cool, cover (or transfer to tupperware) and put into the freezer until frozen.
  • Add ice cream, milk and 1/4 of frozen pie mix to a blender. Blend on high until smooth and mixed. Add more milk or ice cream until you get a thick, but creamy texture.
  • Pour into cups and top with whipped cream.
  • Add cherry, or sprinkles or just a straw.
  • Drink and experience nirvana.