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Pumpkin Milkshake

Sometimes a little decadence is in order, and this Pumpkin Pie Milkshake fits the bill perfectly! 

Course Drinks
Cuisine American
Keyword pumpkin milkshake
Prep Time 5 minutes
Servings 2
Author Amanda Rettke

Ingredients

  • 2 cups vanilla ice cream, slightly softened
  • 1/3 cup whole milk
  • 1/4 tsp pumpkin pie spice, and some for garnish
  • 2 slices baked pumpkin pie cold
  • whipped cream, for garnish
  • caramel sauce, for garnish

Instructions

  1. Remove the crust from one of the pumpkin pie slices. Chop the crust into small pieces and set aside. (The remaining slice will be used as a garnish).
  2. Place ice cream, milk, pumpkin pie spice, and one pumpkin pie slice (sans crust) in the Wolf Gourmet Blender. Turn the knob to smoothie, and let the blender work its magic.
  3. Dip serving glass into caramel sauce. Gently press the pie crust crumbs into the caramel. Once the edge is completely covered, place the glass in the freezer for about 5 minutes and let set.
  4. Pour the milkshake into the caramel and pie crust coated glass. Top off with whipped cream, pumpkin pie spice, and a whole slice of pumpkin pie.