I’ve been loving taking my old favorite comfort foods and making them with ingredients that fit my current lifestyle. This Keto Pumpkin Milkshake is perfect to hit my sweet spot late in the day or as a way to make delicious smoothie first thing in the morning. And yes, you can have ice cream in the morning! I will show you how to make this Keto and Low Carb, plus a few other substitutions in case you need it. I don’t believe pumpkin is only meant to be enjoyed in the fall. I make pumpkin puree from the pumpkins I harvest out of my garden or if they didn’t grow, I grab them in late November when they are on sale. You can also pick up organic pumpkin puree in a can, but fresh always taste so much better. A Keto Pumpkin Milkshake that you need in your life – yes, please!

Psstttt check out ways to make this boozy at the end of the post. Promise, it is worth the wait!

Disclosure: This post not only has an amazing recipe, but also Affiliate Links that I earn commissions from. This is how I make a living and keep this little blog running. Thank you for supporting me! I appreciate it. Much love, Kristi.

Table of Contents

Ingredients

1 cup of Heavy Whipping Cream or Coconut Milk
2 cups of Vanilla Coconut Ice Cream OR try my No Churn Vanilla Ice Cream (optional)
1/2 a cup of Pumpkin Puree
1 teaspoon of Pumpkin Pie Spice
1/4 a teaspoon of Nutmeg
1/4 a teaspoon of Allspice
1 Tbsp Collagen Peptides
1 Tbsp MCT Oil
Whip Cream (for topping)
Cinnamon (for topping)

Step-by-Step Instructions

Place your ice cream, heavy whipping cream or refrigerated coconut milk (chilled at least 6 hours), spices, Collagen Peptides and MCT Oil into a large blender. If you do not have whipping cream or coconut milk, or are not trying to make this Keto, then you can use regular milk.

NOTE: The reason the ice cream is optional is that when you blend the heavy whipping cream on high in the next step, it makes this into a soft serve ice cream. I kid you not! That’s how you make no churn ice cream. It really is that simple. You can add ice cream for thicker texture, but totally not needed, especially if you are making this as your morning smoothie. Don’t forget to toss in a spoonful of vanilla protein powder though. I also found this pumpkin spice protein powder that I need in my life. 😉

Blend on high until smooth. Go ahead and taste it to make sure you love it. It’s good, right? I like mine to have a strong nutmeg and cinnamon taste so I might add a little bit more here and then blend for a few more seconds.

If you like a thicker milkshake or smoothie, make sure to use the heavy whipping cream or only use 1/2 cup of milk. I use the entire can of coconut milk – both the solid and liquid part. Sometimes I will mix both heavy whipping cream AND coconut milk with a full cup of pumpkin. Yum! Plus now I have enough to fill a mason jar for later or to share with someone special.

If you are feeling fancy or just want to adult it up, add in a tablespoon (or two!) of Kahlua or Bailey’s and blend it up! Shhh we won’t tell.

I’ve died and gone to Pumpkin Spice Heaven! Oh My, Bailey’s… OH MY!

If you did go boozy, drizzle a little Bailey’s or Kahlua down the sides of the glass before you fill it up with your tasty pumpkin milkshake. So dang good!

Top with whip cream and a sprinkle of cinnamon. Yep, even better. I love this simple recipe so much! Don’t forget the vanilla protein powder, collagen peptides, and MCT oil in the morning to start your day off on the right foot.

Serve and enjoy!

Want an easy-to-print recipe card? I have this one for you:

Keto Pumpkin Milkshake

Name: Keto Pumpkin Milkshake
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 cup of Heavy Whipping Cream or Coconut Milk; 2 cups of Vanilla Coconut Ice Cream OR try my No Churn Vanilla Ice Cream (optional); 1/2 a cup of Pumpkin Puree; 1 teaspoon of Pumpkin Pie Spice; 1/4 a teaspoon of Nutmeg; 1/4 a teaspoon of Allspice; 1 Tbsp Collagen Peptides; 1 Tbsp MCT Oil; Whip Cream (for topping); Cinnamon (for topping); 1 Scoop Pumpkin Spice Protein Powder (optional); 2 Tbsp Bailey's Pumpkin Spice (boozy option); 2 Tbsp Kahlua (boozy option)

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

Instructions

Place your ice cream, heavy whipping cream or refrigerated coconut milk (chilled at least 6 hours), spices, Collagen Peptides and MCT Oil into a large blender. If you do not have whipping cream or coconut milk, or are not trying to make this Keto, then you can use regular milk.
NOTE: The reason the ice cream is optional is that when you blend the heavy whipping cream on high in the next step, it makes this into a soft serve ice cream. I kid you not! That's how you make no churn ice cream. It really is that simple. You can add ice cream for thicker texture, but totally not needed, especially if you are making this as your morning smoothie. Don't forget to toss in a spoonful of vanilla protein powder though. I also found this pumpkin spice protein powder that I need in my life. 😉
Blend on high until smooth. Go ahead and taste it to make sure you love it. It's good, right? I like mine to have a strong nutmeg and cinnamon taste so I might add a little bit more here and then blend for a few more seconds.
If you like a thicker milkshake or smoothie, make sure to use the heavy whipping cream or only use 1/2 cup of milk. I use the entire can of coconut milk - both the solid and liquid part. Sometimes I will mix both heavy whipping cream AND coconut milk with a full cup of pumpkin. Yum! Plus now I have enough to fill a mason jar for later or to share with someone special.
If you are feeling fancy or just want to adult it up, add in a tablespoon (or two!) of Kahlua or Bailey's and blend it up! Shhh we won't tell.
If you did go boozy, drizzle a little Bailey's or Kahlua down the sides of the glass before you fill it up with your tasty pumpkin milkshake. So dang good!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 277Total Fat 25gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 0gCholesterol 80mgSodium 132mgCarbohydrates 6gFiber 1gSugar 0gProtein 9g