Monday, October 3, 2011

Pumpkin Pie Milkshake

I've been super obsessed with everything PUMPKIN lately. I even stocked up on pumpkin puree and pumpkin pie filling. Mmmm! Anyway. Found this recipe on and honestly couldn't stop myself from making it. Although... I tried to keep it a little less fattening, so I just used milk and ice cubes instead of icecream. STILL good, but it probably would have been even tastier with the icecream. Try it!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade
1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.  Sprinkle with crushed graham cracker crumbs before serving.

A note about blenders: Here’s the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

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