Pumpkin Pie Milkshake

The Best Pumpkin Pie Milkshake

If you love Pumpkin Pie and you love Milkshake’s, then this Pumpkin Pie Milkshake 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 Milkshake

To make this Pumpkin Pie Milkshake, 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 Milkshake Ingredients:

1 qt Ice Cream
1 cup Milk
1 cup Pumpkin Pie Filling or 8 to 10 oz pumpkin pie slice

Pumpkin Pie Filling Ingredients:

2 lbs Cooked Pumpkin
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Clove
1 tsp Salt

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 Milkshake and I’ll show you how easy this is to make.

Pumpkin Pie Turnovers

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The Best Pumpkin Pie Turnovers

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 Turnovers 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

Glaze
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.

Green Bean Casserole

Green Bean Casserole

The Best Green Bean Casserole

This is definitely my favorite Green Bean Casserole recipe.  Just have a look at the ingredients and I think you’ll agree or at least understand why I feel the way I do.  I mean, Bacon says it all doesn’t it?  I’ve been wanting to throw down some traditional Holiday recipes, this season, that are a little more vibrant than what we’ve been use to in the past.  At the same time though, I wanted to make sure that the change was subtle enough to not take over the recipe and actually ruin the over all flavor.  I believe this recipe is more than successful with that, adding even 3 other ingredients; Portobello Mushrooms, Bread Dressing Stuffing and Cheese!

YouTube’s Green Bean Casserole

I released this Green Bean Casserole video for Thanksgiving, 2 years ago, and it did really well among my subscribers.  Anyone that tried this recipe, absolutely, raved about it.  If you’re new to this recipe, my videos or my blog for that matter, I encourage you to investigate my food libraries here on my site or on my YouTube Channel.  There are currently more than 300 of my personal video recipes posted now and there are several, revolving around these upcoming holidays, you won’t want to miss.  Be sure to check out some of my classic recipes, like my Garlic Mashed Potatoes, my Southern Style Sweet Potato Casserole and my Croissant Dressing/Stuffing, just to name a few.  My Thanksgiving Playlist can be seen HERE!

Green Bean Casserole video tutorial by PoorMansGourmet.

Green Bean Casserole Ingredients:

2 1/2 cup Green Beans
3 Cup Chicken Broth
1 lbs Bacon, chopped
1/3 stick Butter
1 Onion, chopped
5 Portobello Mushrooms, chopped
1 Garlic Clove, chopped
1 cup Stuffing, dehydrated
2 cans Cream of Mushroom Soup
1 can French Onions
Salt and Pepper to taste
Adobo to taste (Optional, Garlic Powder with other ingredients)
1/2 cup cheddar cheese, grated

For this Green Bean Casserole, heat 3 Cups of Chicken Broth in a Pot and add the Green Beans.  Heat for 10 minutes if they’re fresh uncooked Beans and 5 minutes if they are canned, then Strain and add the beans only to a separate bowl.  Cut the bacon into 1/2 inch strips and start cooking.  Cut and chop all veggies.  In a hot pan add 1/3 stick of butter and saute the veggies until tender, then salt and pepper to taste and add the Adobo (or Garlic Powder and Oregano).  De-grease the bacon on a paper towel and along with the chopped Onions and Mushrooms, with the exception of the cheese, start to combine all the remaining ingredients with the Green beans.  Stir in the Mushroom Soup and add the French onions, then poor the mixture into an oven sage Casserole Dish and bake at 350 degrees for 20 minutes.  Add the cheese after and bake for 5 more minutes until the cheese is melted, and serve your Green Bean Casserole!