Pumpkin Pie Milkshake Recipe

This Milkshake Recipe is a great way to use up any left over pumpkin pie from the holidays.
By Hubert Keller
October 2013
Add to My MSN

Pumpkin Pie Milkshakes make truly festive desserts.
Photo By Eric Wolfinger


Content Tools

Related Content

Pumpkin Harvest Time

Our pumpkin harvest was small this year, due to the plague of squash bugs.

Curious Comfort

A paragraph or two on what different people consider comfort foods.

Summertime is Homemade Ice Cream Time

Homemade ice cream is always a hit with family and friends on holidays or any other day!

Cucumbers and Memories

A trip to the garden to grab some cucumbers for a delicious down-home salad sends me on a trip down ...

THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes

Pumpkin Pie Milkshakes

During Thanksgiving week 2009, I was invited to appear on Live with Regis and Kelly to give some ideas for using up holiday leftovers. When they handed me part of a pumpkin pie, I was inspired to make a milkshake. Everything went into the blender — the filling and the dough. After all, I thought, some ice creams include cookie dough. And to my surprise, everyone loved it. I also like chocolate with pumpkin. If you do too, add some chocolate sauce to the garnishes. You might want to serve the shake in small glasses alongside a pie or cake, such as a pumpkin-spice or apple cake, for a holiday dessert. Yields 4 servings.

Whipped Cream Topping
1 cup heavy cream
1 tablespoon confectioner’s sugar
2 teaspoons vanilla extract

Shake
1 1/2 cups whole milk, very cold
5 cups coffee, vanilla, or pumpkin ice cream
3/4 cup pumpkin purée
1/3 cup caramel sauce
4 graham crackers (2-inch squares)
1 1/2 teaspoons ground cinnamon
1/2 cup spiced rum (optional)

Toppings
2 tablespoons pumpkin seeds
4 tablespoons caramel sauce, divided
4 tablespoons marshmallow topping
4 graham crackers (2-inch squares) or chocolate wafers or chocolate sandwich cookies
4 small cinnamon sticks
1 teaspoon ground cinnamon

To make the whipped cream topping: 

In a large bowl, whip the cream with the confectioner’s sugar until firm. Whisk in the vanilla and refrigerate until needed. When ready to garnish the shakes, transfer the cream to a pastry bag fitted with a large star tip.

To make the shakes: 

Place the milk, ice cream, pumpkin, caramel sauce, graham crackers, cinnamon and rum in a blender, and blend until smooth. Refrigerate to keep cold while you assemble the toppings.

To assemble the shakes: 

Toast the pumpkin seeds for the topping in a small dry skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set them aside to cool. Pipe half of the caramel sauce and all of the marshmallow down the inside of 4 chilled tall glasses. Fill the glasses with the shake mixture. Pipe a high cap of whipped cream on top of each glass. Tuck a graham cracker or cookie and a cinnamon stick into the cream, and drizzle with the remaining half of the caramel. Dust with cinnamon and sprinkle with the pumpkin seeds. Serve with a long-handled spoon and a fat straw.

Pumpkin Pie Milkshakes recipe from Hubert Keller’s Souvenirs: Stories & Recipes From My Life by Hubert Keller (Andrews McMeel Publishing, 2012).








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!