Keto Pumpkin Pie Milkshake – Creamy, Cozy, Low-Carb Treat

This Keto Pumpkin Pie Milkshake tastes like fall in a glass, with all the cozy pumpkin pie flavor and none of the sugar crash. It’s thick, creamy, and ready in minutes, which makes it perfect for an afternoon pick-me-up or a quick dessert. You don’t need fancy ingredients or complicated steps.

Just blend, pour, and sip. If you love pumpkin spice season but want to keep carbs low, this one’s a keeper.

What Makes This Recipe So Good

• Low-carb and sugar-free: Made with pumpkin puree, unsweetened milk, and a keto-friendly sweetener, it keeps carbs in check without sacrificing flavor.
• Thick and creamy without ice cream: A combination of heavy cream, ice, and a touch of almond butter creates a rich, milkshake-like texture.
• Balanced pumpkin spice flavor: Cinnamon, nutmeg, ginger, and cloves give that classic pie taste. Use pumpkin pie spice if that’s easier.
• Ready in 5 minutes: Toss everything in the blender and you’re done.

  No chilling, baking, or waiting.

• Easy to customize: You can make it dairy-free, amp up the protein, or adjust sweetness to your taste.

Ingredients

• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup unsweetened almond milk (or other low-carb milk)
• 1/4 cup heavy cream (for richness; see dairy-free swap below)
• 2 tablespoons almond butter (unsweetened; adds body and flavor)
• 2 to 3 tablespoons keto sweetener (erythritol, allulose, or monk fruit blend; adjust to taste)
• 1 teaspoon vanilla extract
• 1 to 1 1/4 teaspoons pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch cloves)
• Pinch of sea salt (boosts flavor)
• 1 1/2 to 2 cups ice (more ice = thicker shake)
• Optional toppings: keto-friendly whipped cream, a dusting of cinnamon, crushed pecans, or sugar-free caramel drizzle

How to Make It

1. Prep your blender: Add almond milk, heavy cream, and vanilla to the blender first. Liquids at the bottom help everything blend smoothly.
2. Add the flavor base: Spoon in the pumpkin puree and almond butter. Sprinkle in the pumpkin pie spice, sweetener, and a pinch of salt.
3. Add ice last: Top with 1 1/2 cups of ice.

   Start with less and add more if you want it thicker.

4. Blend until creamy: Start on low, then increase to high for 30–45 seconds. Stop and scrape the sides if needed. You’re aiming for a thick, silky texture.
5. Taste and adjust: Need more sweetness or spice?

   Add a little at a time and blend again. If it’s too thick, splash in more almond milk. Too thin?

   Add more ice.

6. Serve immediately: Pour into a chilled glass. Top with keto whipped cream and a sprinkle of cinnamon if you like.

Keeping It Fresh

• Short-term storage: This milkshake is best fresh, but you can refrigerate leftovers for up to 24 hours. It may separate—just stir or re-blend with a few ice cubes.
• Make-ahead base: Blend everything except the ice and refrigerate for up to 2 days.

  When ready to serve, pour over ice and blend for a fresh texture.

• Freezing: Pour into silicone molds or ice cube trays and freeze. Blend the cubes with a splash of almond milk for an instant shake later.

Benefits of This Recipe

• Low carb, high satisfaction: Keeps cravings at bay while staying within keto macros.
• Fiber from pumpkin: Pumpkin adds fiber, which helps support digestion and keeps you fuller longer.
• Healthy fats: Heavy cream and almond butter provide fats that support ketosis and make the shake extra creamy.
• No refined sugar: Sweetness comes from keto-friendly sweeteners, so you skip the spike and crash.
• Seasonal flavor, year-round ingredients: Canned pumpkin and pantry spices make this easy any time.

Common Mistakes to Avoid

• Using pumpkin pie filling: It’s loaded with sugar. Always choose 100% pumpkin puree.
• Overdoing the ice: Too much ice can make it watery.

  Add gradually to keep it thick.

• Skipping the salt: A tiny pinch makes the spices pop and balances sweetness.
• Not tasting as you go: Sweetness and spice levels are personal. Adjust before pouring.
• Using gritty sweeteners: Some blends don’t dissolve well. Powdered or liquid forms blend smoother.

Alternatives

• Dairy-free version: Replace heavy cream with full-fat coconut milk or coconut cream.

  Use a dairy-free whipped topping if you want to garnish.

• Protein boost: Add 1 scoop of unflavored or vanilla keto-friendly protein powder. You may need a splash more almond milk.
• Nut-free: Swap almond milk for unsweetened coconut milk and use sunflower seed butter instead of almond butter.
• Extra-thick “frosty” style: Freeze the pumpkin puree in ice cube trays first, then blend with less liquid.
• Espresso twist: Add a shot of cooled espresso for a pumpkin spice latte vibe without the sugar.
• Spice variations: Use chai spice for a warmer, spicier profile or add a pinch of cardamom for a floral note.

FAQ

Is pumpkin keto-friendly?

Pumpkin can fit into a keto diet in moderate amounts. It’s lower in carbs than many fruits and adds fiber and nutrients.

Keep portions reasonable, like the 1/2 cup used here.

Which sweetener works best?

Powdered allulose or a monk fruit-erythritol blend gives a smooth texture and clean taste. Liquid stevia can work too, but start small and adjust to avoid bitterness.

Can I make it without almond butter?

Yes. The nut butter helps with thickness and mouthfeel, but you can skip it or use a tablespoon of cream cheese, coconut cream, or sunflower seed butter instead.

How many carbs are in this milkshake?

Exact macros depend on your ingredients, but expect roughly 6–10 grams net carbs per serving.

Using unsweetened milk, a low-carb sweetener, and careful portions keeps it keto.

Do I need pumpkin pie spice?

No. You can mix your own with cinnamon, ginger, nutmeg, and cloves. Start with the amounts listed and tweak to your taste.

Can I serve this warm?

If you want a cozy, warm version, skip the ice and heat the almond milk and pumpkin gently on the stove with spices and sweetener.

Blend with cream afterward for a silky texture.

In Conclusion

This Keto Pumpkin Pie Milkshake brings the best part of fall—comforting, spiced sweetness—into a low-carb, easy-to-make treat. It’s rich, satisfying, and endlessly customizable, whether you prefer dairy-free, extra protein, or a thicker, spoonable shake. Keep the ingredients on hand, and you can blend one up whenever a pumpkin craving hits.

Simple, delicious, and keto-friendly—just the way it should be.