Photo: Annabelle Breakey; Styling: Robyn Valarik   Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik  

Pumpkin Bourbon Shakes

If you prefer your shakes thicker, just follow the make-ahead directions.

Sunset NOVEMBER 2011

  • Yield: Serves 8
  • Total: 15 Minutes


  • 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)


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.

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

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 662
  • Calories from fat: 50%
  • Protein: 12g
  • Fat: 37g
  • Saturated fat: 22g
  • Carbohydrate: 62g
  • Fiber: 2g
  • Sodium: 158mg
  • Cholesterol: 239mg

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Pumpkin Bourbon Shakes Recipe