With October right around the corner, it’s officially pumpkin season! I don’t drink coffee, so Pumpkin Spice Lattes aren’t something I typically enjoy. However, I do enjoy other forms of pumpkin spice foods including these delicious pumpkin spice milkshakes!
When I first heard about the pumpkin spice milkshakes at Walt Disney World, I was both intrigued and hesitant. I do love pumpkin, but I had never had pumpkin ice cream before. I wasn’t sure how I would feel about it but it was delicious and reminded me of a piece of pumpkin pie all blended up in a tasty frozen treat.
Just like the ones at the park, these creamy milkshakes are packed full of pumpkin spice and are topped with whipped cream, candy pumpkins, and homemade pumpkin spice Mickey marshmallows!
The most time consuming part of this recipe is the marshmallows. Since they need about 8 hours to rest and dry out, plan to make them the day before you want to enjoy the milkshakes. The marshmallows are a combination of unflavored gelatin, sugar, corn syrup, salt, vanilla, pumpkin puree, and spices.
First let the gelatin bloom in cold water while you combine the sugar, corn syrup, and salt in a saucepan over medium heat. Once the sugar dissolves, raise the heat to high and let cook until it reaches 240 degrees. Add the hot sugar mixture to the gelatin, slowly whipping the mixture as your pour. If you have a stand mixer, use the whip attachment. If you don’t have a stand mixer, you can use a hand mixer, it just takes a little bit more coordination. After you’ve added all of the sugar mixture, whip on high speed until it’s very thick, about 15 minutes. Add the vanilla and pumpkin mixture and beat until combined. I added a couple drops of orange gel food coloring as well, just to make the orange color from the pumpkin puree pop a bit more.
Pour the mixture into a glass baking dish that’s been coated with powdered sugar. Dust the top of the mixture with more powered sugar and let rest uncovered for 8 hours.
When the marshmallow has dried, turn it out onto a cutting board. Cut them into Mickey Mouse shapes using a small cookie cutter. I used one made by Wilton. Dust with more powered sugar and set aside until ready to decorate the milkshakes.
To make the milkshakes, combine pumpkin ice cream and milk in a blender and blend until creamy. If it’s too thick, add more milk, a little bit at a time, until it’s a thick but pourable consistency.
For my milkshakes, I used McConnell’s Pumpkin Pie ice cream. There are a few different brands of ice cream that have a pumpkin flavor, including Adirondack Creamery, Graeter’s, Talenti Gelato, and Halo. Ben and Jerry’s makes a pumpkin cheesecake flavor, but I found it was too sweet and cheesecake flavored. Definitely aim for something in the pumpkin spice or pumpkin pie flavor range.
Once the milkshakes are ready, pour them into glasses, top with whipped cream and decorate! To mirror the milkshakes in the park, I added Brach’s candy pumpkins, a Mickey marshmallow, and a Mickey mouse paper straw.
Enjoy!
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Pumpkin Spice Milkshakes
Ingredients
Pumpkin Spice Milkshakes
- 1 pint pumpkin ice cream
- ½ cup milk
- orange gel food coloring
Pumpkin Spice Marshmallows
- 1.5 packages unflavored gelatin powder
- ¼ cup cold water
- ¾ cup granulated sugar
- ½ cup light corn syrup
- ⅛ teaspoon salt
- ¼ cup cold water
- ½ tablespoon vanilla
- 3 tablespoons pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- dash allspice
- orange gel food coloring
Decorations
- whipped cream
- candy pumpkins
Instructions
Pumpkin Spice Milkshakes
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Combine ice cream, milk, and a few drops orange food coloring in a blender.
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Blend until creamy.
Pumpkin Spice Marshmallows
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Combine the pumpkin, cinnamon, nutmeg, cloves, ginger, and allspice in a small bowl. Mix until combined. Set aside.
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Combine the gelatin and ¼ cup cold water in a large bowl. Set aside.
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Combine the sugar, corn syrup, salt, and ¼ cup cold water in a small saucepan. Cook over medium high heat until the sugar dissolves.
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Raise heat to high and cook until mixture reaches 240 degrees. Remove from heat.
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On a low speed, beat the dissolved gelatin, slowly pouring the sugar mixture into it.
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Beat on high speed until the mixture is very thick, about 15 minutes.
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Add the vanilla and pumpkin mixture. Beat until fully incorporated. Stir in a few drops of orange food coloring, if desired.
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Using a mesh sieve, generously dust an 8×12 inch glass baking dish with powdered sugar. Pour the marshmallow mixture into the dish. Smooth the top and dust with more powdered sugar.
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Allow mixture to stand for 8 hours or until it dries out.
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Once dried, turn out the marshmallows onto a cutting board. Cut into Mickey shapes using a small cookie cutter. Dust with more powdered sugar.
Assembly
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Pour prepared milkshakes into glasses.
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Top with whipped cream, candy pumpkins, and a pumpkin spice Mickey marshmallow.
Recipe Notes
marshmallows adapted from Ina Garten