AT THE TABLE: Pumpkin Pie Milkshake

I know that after Thanksgiving we have all moved on to the sweet tastes of cranberry, mints and gingerbread but I can never give up the scrumptious pumpkin!
One last ode to pumpkin before I say goodbye till next fall, this pumpkin pie milkshake is to die for. Rich vanilla ice cream, a touch of spice and just the right amount of delightful pumpkin makes this the perfect treat to come home to after a busy day of shopping and holiday visits!

Pumpkin Pie Milkshake
5 scoops of french vanilla ice cream (or pumpkin ice cream if available)
1/2 cup whole milk
1/8 to 1/4 cup pumpkin puree
1/8 teaspoon ground cinnamon
1/16 teaspoon ground nutmeg
4-5 pieces of pumpkin pie crust scraps
whipped cream (optional)

Using an upright blender or milkshake mixer, add ice cream, pumpkin puree and pumpkin pie crust crumbles together and mix for about 10 seconds. Add ground nutmeg and half of the cinnamon and mix for another 10 seconds or until you have reached your preferred milkshake consistency (I like my milkshakes on the thick side so I stop mixing right before the 10 second mark). Divide between two glasses and sprinkle with the rest of the pie crust crumbles and the cinnamon. (If your feeling a little decadent, top it off with some whipped cream before adding the crumbles and cinnamon!)
Makes 2 milkshake.

For more scrumptious milkshake inspiration, Lily Lemontree recommends 'Thoroughly Modern Milkshakes' by Adam Ried

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