If you love Pumpkin Pie and you love Milk Shakes, then this Pumpkin Pie Milk Shake is you’re new go to recipe because it’s incredibly easy and delicious. It’s typically a seasonal ice cream shake that is advertised and sold, in restaurants everywhere, based on the ripening of Pumpkins in the Fall. Even Weiner Schnitzel has had it on their Menu for years and they taste great. But, we don’t want to buy their’s, we want to make our own and it’s really easy to do so.
After all, it is a Pumpkin Pie Milk Shake
To make this Pumpkin Pie Milk Shake, I don’t care if you like to cook down your own pumpkin or if you like to buy it in a can. You’re still going to need the other basic Pumpkin Pie ingredients to pull off this shake, if you’re making it from scratch. There is, however, a simple cheat that I introduce in the video. If you already have a premade pie or have some left over from your Thanksgiving holiday this year, you can add that to the Ice Cream, instead of just the pie filling, and it will still turn out great. You’ll even get the added bonus of that Cookie Crust blended in with it. If you think that sounds crazy, just think about a Cookies and Cream Milk Shake for just a moment and let that sink in.
Pumpkin Pie Milk Shake Ingredients:
1 qt Ice Cream
1 cup Milk
1 cup Pumpkin Pie Filling or 8 to 10 oz pumpkin pie slice
Eggs are optional. I don’t add them personally, because I’m not baking, but it wouldn’t hurt the milk shake and it would even add more flavor. Just think Egg Nog. So if you want to add them, the recipe calls for 3. Just watch the short video tutorial for this Pumpkin Pie Milk Shake and I’ll show you how easy this is to make.
This Cheese Burger Pot Pie sure is a fun twist on a traditional cheese burger. Besides, who doesn’t truly love a puff pastry or pie crust cooked to perfection. And, personally, I think combining these two recipes is Genius. But don’t just take my word for it. Watch my video recipe tutorial and decide for yourself.
The only thing you might want to do differently, other than adding your own personal favorite condiments and toppings, is bake the pie for a second time, once it’s been removed from the tin, upside down for just a few minutes to crisp up the outside of the pastry dough. I found that it didn’t hurt the Cheeseburger Pie one bit when I did this and it made it a lot more pleasant to eat.
If you want to change up your Thanksgiving dessert this year or if you just want to try something fun, these Pumpkin Pie turnovers are just the thing and they taste great. In this video tutorial, I make them small, like little mini turnovers but you can make them any size you want. It doesn’t matter if you like to cook down a fresh a pumpkin and make these from scratch or if prefer to use a can of Pumpkin Puree. Either way, you’re going to need basic Pumpkin Pie Ingredients, listed down below, to get this recipe started.
Pumpkin Pie Turnovers Experience
My Experience with Turnovers is personal. When I was a child, I was babysat by a family that owned an A&W shop that went belly up. I stayed good friends with their son for years and eventually they got back on their feet and bought a bakery. They delivered bread to local restaurants, sold all kinds of desserts, cakes, pies, donuts and of course Turnovers. And just like the Poor Man’s Gourmet Kitchen, they didn’t care too much for waste. So anything left over would often find its way home. It wasn’t often, but sometimes my friends would offer me a slice here or there. But, my absolute favorite was the turnovers. I’m not sure they ever made Pumpkin Pie Turnovers, per say but I sure had my fair share of Apple, Lemon and Raspberry.
Be sure to check out my Pumpkin Pie Milkshake. It’s so good and easy to make. You can even use leftover pumpkin pie as the base.
Pumpkin Pie Turnover Ingredients:
1 can or 4 cups Pumpkin Puree, plus can ingredients
(ground ginger, cloves, cinnamon, sugar, salt, eggs & evaporated milk)
Just follow the Manufacturer’s recipe recommendations
1 box Pie Crust dough
1 egg, for egg wash
1/2 cup Powdered Sugar
1 tbsp milk
1/2 tsp vanilla
Add more sugar if you want the glaze thicker
Be sure to watch and follow the instructions in my video tutorial and bake the Pumpkin Pie Turnovers at 425 degrees Fahrenheit for 20 minutes.
This set of 3 basting brushes with silicone heads are heat resistant and perfect for the barbecue but can also be used when basting anything. Marinades and sauces do not get embedded in the brushes and are easy to clean. 1.5 inch width, overall lengths are 14.5, 8.5, and 7.5 inches.