Pumpkin Patch Shake
I love seasonal cooking so whenever a season changed and a holiday week comes up, I try to think of a culinary way to honor the holiday. We thought about putting this killer on our permanent menu, but we decided that some things are better left sacred, for special occasions only.
1 15-ounce can pumpkin puree
2 cups creamy vanilla ice cream
1 cup whole milk
1 cup graham cracker crumbs
2 tablespoons pumpkin pie spice
Whipped cream (See below)
Add the pumpkin puree, ice cream, milk, graham cracker crumbs, and pumpkin pie spice to a blender and blend until smooth and silky, about 30 seconds. Pour into four 8-ounce glasses. Garnish each with a dollop of whipped cream.
Whipped Cream (Makes enough for 4 milkshakes)
Light, fluffy & simply delicious
1 cup chilled heavy cream
¼ cup confectioner's sugar
1 teaspoon vanilla extract
Whip the cream using an upright mixer with a balloon whisk or a handheld electric beater until almost stiff. Gradually add the sugar, beating until well mixed. Add the vanilla. Beat until the cream holds peak. Top shakes with dollops of the whipped cream.