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Pumpkin Pie Milkshake

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Ingredients
  

  • ¾ cup heavy cream or whipping cream
  • 1 tbsp. cinnamon
  • 1 tsp. granulated sugar
  • 28 ounces premium vanilla ice cream
  • ⅓ to ½ cup whole milk
  • 1 cup pumpkin purée or canned pumpkin
  • 2 tsp. pure maple syrup
  • ¼ tsp. ground ginger
  • 1 cup ice cubes
  • 2 to 4 tbsp. bourbon, optional
  • Caramel sauce, optional

Instructions
 

  • In a medium bowl, whip the cream until it just holds soft peaks; whip in a chilled bowl for faster results.
  • Place the whipped cream and 4 glasses in the refrigerator to chill.
  • Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
  • Scoop the ice cream into a blender and pour 1/3 cup milk over the top.
  • Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in the blender and pulse to combine; use a spoon to stir the ingredients between pulses, if needed.
  • Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes; blend until smooth; it may seem thick at first, but once poured, it will melt fairly quickly.
  • Pulse in the bourbon, if using, and divide among the four chilled glasses.
  • Spoon the whipped cream over the top and sprinkle with cinnamon sugar.
  • Drizzle with caramel sauce, if desired.

Notes

Whip the cream and store in an airtight container, in the refrigerator, up to overnight.