Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford
Total Time15 mins

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

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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)

Directions

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per serving.

Pumpkin Bourbon Shakes