Pumpkin Pie Milkshake Recipe By Tasty Food

PUMPKIN PIE MILKSHAKE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
• In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
• Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
• Enjoy!

PUMPKIN PIE MILKSHAKE

Steps:

• Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.

PUMPKIN PIE SHAKE

Steps:

• Place milk, Carnation® Breakfast Essentials™ Drink, pumpkin puree and ice cubes in blender; cover. Blend until smooth. Sprinkle with pumpkin pie spice, if desired.

QUICK AND EASY PUMPKIN PIE MILKSHAKE

Steps:

• Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
• Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

PUMPKIN MILK SHAKES

Steps:

• In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.

PUMPKIN-PIE MILKSHAKE

Steps:

• Combine all ingredients in a blender. Puree until smooth. Pour into glasses, sprinkle with cinnamon, and serve immediately.

PUMPKIN PIE MILKSHAKES

Steps:

• Place all ingredients except whipped cream in a blender. Blend on high for a few minutes or until everything is mixed up to the thickness you desire.
• Pour into 4 glasses. Top with whipped cream and sprinkle with a little more pumpkin pie spice on top. Serve cold.

PUMPKIN SPICE LATTE MILKSHAKE

Steps:

• Blend the ice cream, milk and 1 tablespoon pumpkin pie spice in a blender until well combined. Divide among 4 glasses and top with a swirl of whipped cream. Garnish each shake with a coffee bean and a pinch of pumpkin spice and serve immediately.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

PUMPKIN CHEESECAKE MILKSHAKE

Steps:

• Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
• Blend until well combined and smooth.
• Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.