fbpx

Recipe by Dorit Teichman

Pumpkin Pie Milkshakes

()
add or remove this to/from your favorites
Pumpkin Pie Milkshakes
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Dairy - Gluten - Wheat - Egg
20 Minutes
Diets
- Vegetarian - Pescatarian

This pumpkin milkshake is smooth, creamy and so quick to prepare. It’s a delicious way to use up any leftover pumpkin pie…or a good excuse to whip one up!

Ingredients

Milkshake

  • 2 cups vanilla ice cream

  • 1/3 cup milk

  • 1/8 slice pumpkin pie (store-bought or homemade – try Alison Gutwaks’ Best Pumpkin Pie), chilled or room temperature

Topping

  • 1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight

  • cinnamon, for garnish

Directions

To Make Topping

1.

Chill mixer bowl and whip attachment.

2.

Open can of coconut milk and use just the thick coconut cream layer on the top of the can. Whip on high speed until soft peaks form.

3.

Refrigerate whipped cream in an airtight container for up to four days. Once chilled, mix well before serving.

To Make Milkshake

1.

Add ice cream, milk and pumpkin pie to blender. Cover and blend until smooth.

2.

Pour into two tall glasses and top with a dollop of whipped topping. Garnish with a sprinkle of cinnamon.

Recipe tags

creamy Dorit Teichman fall flavors homemade milkshakes pumpkin pies pumpkins quick to prepare
Pumpkin Pie Milkshakes

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Cappuccino Bliss

Cappuccino Bliss
Spinach-Cheese Crepe Lasagna

Spinach-Cheese Crepe Lasagna
Roasted Cauliflower Flanken Soup

Roasted Cauliflower Flanken Soup