4
1 rating

Pumpkin Pie Milkshake

Kelsey Nixon, host of Kelsey's Essentials on the Cooking ChannelShe says “In my home, by the time we get to pie on turkey day everyone is usually stuffed, guaranteeing that there will always be a few leftover slices. I like the pop the extra pie slices into the freezer prepping them for quite the recipe makeover. My tried and true method for turning leftover pie into rich flavorful milkshakes can't be beat. All it takes is tossing a frozen pie slice, whole milk, and ice cream into a heavy duty blender and whizzing away. In minutes you've got a new decadent dessert that can be served in chilled shot glasses at a party if your entertaining, or save more for yourself and fill up a nice tall frosty glass and top it off with pie crust crumbs or crumbled gingersnap cookies.

Ingredients

  • 2 scoops vanilla ice cream
  • 1/2 Cup whole milk
  • 1/8 slice pumpkin pie, frozen, and then thawed 30 minutes

Directions

Place a tall glass in the freezer to chill.

Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season.

Cook’s Note: Freezing your pie before blending will give you a nice, thick texture.

Nutritional Facts
Servings1
Calories Per Serving527
Total Fat28g43%
Sugar49gN/A
Saturated16g82%
Cholesterol108mg36%
Protein12g23%
Carbs58g19%
Vitamin A375µg42%
Vitamin B121µg22%
Vitamin B60.1mg7.5%
Vitamin C2mg3%
Vitamin D2µgN/A
Vitamin E0.7mg3.4%
Vitamin K1µg1.2%
Calcium412mg41%
Fiber1g6%
Folate (food)18µgN/A
Folate equivalent (total)22µg5%
Folic acid2µgN/A
Iron0.5mg2.6%
Magnesium44mg11%
Monounsaturated8gN/A
Niacin (B3)0.5mg2.5%
Phosphorus331mg47%
Polyunsaturated1gN/A
Potassium595mg17%
Riboflavin (B2)0.7mg42.7%
Sodium256mg11%
Sugars, added42gN/A
Thiamin (B1)0.2mg10.4%
Zinc2mg13%
Tags