Pumpkin Pie Milkshake


Thanksgiving is next week…didyouknowthat? Of course you did. UGH.

I’m not ready, guys. I’m not. I’m not ready to brine a turkey. Not ready to pretend to watch football. I’m not ready eat stuffing (I mean…I already did this, remember?).

Maybe on Monday I’ll feel differently…but right now I just can’t handle.

One thing that might get me through is the leftover situation. I loooove Thanksgiving leftovers.
Thanksgiving sandwich? Amazing.

Seriously why don’t we do this year-round?! What other time of the year would we deem it totally acceptable to put mashed potatoes and stuffing in between two slices of bread. HELLO!! I love this!!

I know restaurants do it but I dunno–it’s just better homemade. Fact.

Guess what else you’re gonna have leftover?! Pumpkin puree, I’m guessing. You’ll have some ice cream. You’ll have some spices laying around. And when you bake some pie…you’ll have pie crust scraps, too. (This year save them!!)

This is where this dude comes in…

And no, that’s not bacon in the milkshake. What if I did that…? Put bacon in a milkshake. Would you still be my friend?

With bacon I sometimes can’t tell if the ideas to put them in crazy things are genius ideas or just awful.

I used pumpkin ice cream because I’ve had it in my fridge for two weeks now. Trader Joe’s and Whole Foods both sell it.

I urge you to buy it. Not just for this milkshake, but for next Thursday…and the days that follow.

Vanilla ice cream will totally work, too…just add a bit more pumpkin puree in there to make it extra pumpkin-ey.

I’m a big advocate of letting ice cream melt a bit for milkshakes–it makes for a smoother shake.

Another crazy idea I have. Say you don’t have any pumpkin ice cream and no pumpkin puree…I’m thinking throwing in a slice of pumpkin pie..adding a little ice cream to the mix and blending.


Pumpkin Pie Milkshake

Print this recipe!

5-6 scoops pumpkin ice cream (or vanilla), slightly softened

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, baked and cooled

Add all ingredients to your blender and pulse for 15-20 seconds. Divide between two glasses and top with pumpkin pie crust crumbles and maybe some whipped cream? I would’ve added it if I didn’t forget it at the supermarket.

Yields 2 milkshakes

Recipe inspired by a milkshake from The Oinkster

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Leave a Reply

  • Reply Lori @ RecipeGirl November 18, 2011 at 5:06 pm

    I love that you topped it with pumpkin pie crust scraps. Cute 🙂

  • Reply Chris @ TheKeenanCookBook November 18, 2011 at 3:58 pm

    What an awesome milkshake! Love it. I’m not ready for Thanksgiving either. I haven’t finalized my menu yet. I’m not looking forward to massive lines at grocery store. And I’m not mentally ready to brine my turkey either. Ugh. Well, Happy Friday at least! 🙂

  • Reply Puja @ For Memory's Sake November 18, 2011 at 3:08 pm

    Oooh this looks amazing. It’s breakfast time. I haven’t had anything to eat yet today, and all I want is to kick off my day with a pumpkin shake.

    And yes, I would totally still be your friend if you put bacon in a milkshake. You’re spot on about whether bacon ideas are genius/nuts – probably a little of both.

  • Reply Sue/the view from great island November 18, 2011 at 2:42 pm

    Your post is making me think how fun it would be to do a Thanksgiving dinner based on all the classic leftover dishes that everyone likes so much. Your pumpkin pie shake would fit right in.

  • Reply cindy November 18, 2011 at 1:40 pm

    I’ve been anticipating Thanksgiving for weeks…I think because this year I’m doing the cooking and not just the eating. I love pie crust scraps dusted with cinnamon sugar…way to use them for something awesome!

  • Reply Bev Weidner November 18, 2011 at 1:40 pm

    I kind of think you SHOULD be putting bacon in a milkshake. You better PATENT PENDING this…quick!

  • Reply Heather (Heather's Dish) November 18, 2011 at 1:40 pm

    i love the addition of the pie crust!

  • Reply Megan November 18, 2011 at 1:39 pm

    Umm. YES. I can’t wait to try this. I like Maggie’s boozy idea. Maybe vanilla vodka?

    I made a variation of these pumpkin spice latte cupcakes the other day. (I added choc chips and walnuts, and did a lazy icing by mixing coffee grounds and cinnamon into a Betty Crocker icing.) http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/ (Oh, and I didn’t have enough oil, so I melted margarine instead, and they were delish.)

    Don’t be afraid of Thanksgiving. It will be awesome.

    • Reply Adrianna November 19, 2011 at 3:31 am

      Delish delish delish!

  • Reply Katrina November 18, 2011 at 1:26 pm

    This is such an awesome idea! I need to throw pie into my shakes more often!

  • Reply Sally @ Spontaneous Hausfrau November 18, 2011 at 12:53 pm

    Is it crazy that I don’t love pumpkin pie for being too pumpkin-y but am in love with the idea for this shake?? I agree with Jessica, bacon sprinkled ever so slightly on top of that shake would be quite dandy.

  • Reply Heather Michelle @ A Sweet Simple Life November 18, 2011 at 12:43 pm

    YUM!!! I love pumpkin ice cream & my pumpkin pie, but this is an ingenious combination. Thanks for posting!!!

  • Reply Jessica @ How Sweet November 18, 2011 at 12:19 pm

    i would be your BESTEST friend if you put bacon in that milkshake.

  • Reply Maggie @ A Bitchin' Kitchen November 18, 2011 at 8:56 am

    I was thinking “hmm…that looks like bacon” before I even saw that you wrote it…I like bacon in some weird things, but I was relived to see it was just pie crust 🙂

    I want one of these. Right now. Think it would be gross if I made it into a boozy version? Say with some whipped cream vodka? I think I just talked myself into it.

    • Reply Adrianna November 19, 2011 at 3:30 am

      Booze it up. Jessica made one with bourbon. I’d recommend that!!

  • Reply Caroline November 18, 2011 at 7:40 am

    So not to get too crazy, but I have definitely made a milkshake by putting vanilla ice cream and a slice of blueberry pie in a blender. It was amazing. Just sayin’.

  • Reply Natashia@foodonpaper November 18, 2011 at 7:07 am

    Maybe it’s because I live in Australia and pumpkin here is just another great vegetable to roast and purée… but wow, there have been so many crazy and wonderful pumpkin recipes popping up in the food blogging world! Things I would never think to put pumpkin with… amazing.

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