Pumpkin Shakes

You’ll Need:
8oz cooked Pumpkin Puree, chilled
3 cups Milk of choice
16 TSP Sugar, Honey or Sweetener
1/4 TSP Cinnamon
2 TSP Vanilla
dash of Nutmeg

Blend all ingredients in a blender and serve. (Makes approx. 4 servings.)



Photo borrowed from http://www.ourbestbites.com

You’ll Need:
1/3 cup cooked Pumpkin Puree
1/4 – 1/2 cup Milk
1/4 TSP Vanilla
1/2 TSP Cinnamon
1/16 TSP Cloves
1/16 TSP Nutmeg
2 TBSP Brown Sugar
2 cup Vanilla Ice Cream
1-2 Graham Crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.


2 responses to “Pumpkin Shakes

  1. Can I just say, pumpkin milkshakes are one of my all time favorites? I was remembering that Crispers restaurant had them one year, and one year I made them from canned pumpkin puree…I wonder how much yummier it would be made with fresh, organic pumpkin? Yummmmmyyyy!

  2. Does pumpkin puree freeze well? It seems like freezing it into ice cube size chunks would eliminate (perhaps) the need for ice cream, so you could use any kind of milk you wanted, without the pricey addition of “alternative” ice-cream. Soy milk, frozen puree and the spices with some honey? Gotta try it!

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