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Pumpkin Bourbon Shakes

Photo: Annabelle Breakey; Styling: Robyn Valarik


Total time 15 mins
Yield Serves 8
If you prefer your shakes thicker, just follow the make-ahead directions.


  • 4 1/2 cartons (14 oz. each) vanilla ice cream such as Häagen-Dazs, softened
  • 2 cups canned pumpkin
  • 1 cup milk
  • 1/2 cup bourbon
  • 1/2 cup packed light brown sugar
  • About 1/2 tsp. nutmeg (preferably freshly ground)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Sweetened whipped cream (optional)

Nutrition Information

  • calories 662
  • caloriesfromfat 50 %
  • protein 12 g
  • fat 37 g
  • satfat 22 g
  • carbohydrate 62 g
  • fiber 2 g
  • sodium 158 mg
  • cholesterol 239 mg

How to Make It

  1. Whirl a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.

  2. Ladle shakes into 8 tall glasses and top each with a dollop of whipped cream if you like and a little nutmeg. Serve with straws.

  3. Make ahead: Up to 1 hour through step 1, freeze airtight; stir before ladling into glasses.

  4. Note: Nutritional analysis is per serving.