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Dairy
Easy
20 Minutes
Diets 
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!
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
1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
cinnamon, for garnish
Chill mixer bowl and whip attachment.
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.
Refrigerate whipped cream in an airtight container for up to four days. Once chilled, mix well before serving.
Add ice cream, milk and pumpkin pie to blender. Cover and blend until smooth.
Pour into two tall glasses and top with a dollop of whipped topping. Garnish with a sprinkle of cinnamon.
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