Some prefer the filling, others the crust, but everyone I know likes pie. I'm sorry if you're a crust person, because this milkshake is really for the filling people—those who enjoy scooping out the creamy, spice-filled custard from the pie, leaving broken crust shells all over the plate. It has all the flavor of a pumpkin pie without the hassle of a crust, oven, or cooling time.
While a heaping spoonful of pumpkin pie spice will certainly suffice, I found the best results came from using small amounts of cinnamon, ginger, clove, and nutmeg. Premixed spice blends can sit around on shelves for months—losing vibrancy and potency. Whole spices have a much longer shelf-life than their ground counterparts, and a quick shaving from a whole nutmeg gives unparalleled flavor. If you think grating your own nutmeg is a bit over the top for a simple milkshake, you'll quickly smell and taste the difference. Once you've tried whole nutmeg, you'll find yourself using it all season long, sprinkled over sweet potatoes, folded into gingerbread dough, or as a last minute addition to creamed spinach and eggnog. You might even just find yourself using it in your favorite pumpkin pie recipe.
About the author: Christianne Winthrop is a freelance food writer, boutique caterer and culinary instructor. Her personal blog is Better Bitter Blonde and she lives in Los Angeles with her husband Bob and their beta fish, Hercules.
Zero Proof: Pumpkin Pie Milkshake
About This Recipe
|Active time:||5 minutes|
|Total time:||8 minutes|
|Special equipment:||blender, bowl, whisk|
- For the Whipped Cream Topping:
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- For The Milkshake:
- 1/2 cup canned pumpkin
- 1 1/2 cups vanilla ice cream
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- Cinnamon stick for garnish (optional)
To make the whipped cream topping:
Pour heavy cream, sugar, and vanilla extract into a bowl and whisk continuously until soft peaks form, about 3 minutes. (You could also use an electric mixer.) Refrigerate while making the milkshake.
To make the Pumpkin Pie Milkshake: Place canned pumpkin, ice cream, milk, cinnamon, ginger, cloves, and nutmeg in blender. Combine until smooth and frothy. Top with whipped cream and garnish with cinnamon stick if desired.