If you’re from the Pacific Northwest, you know pumpkin season is a pretty big deal. In fact, one trip to Hoffman Family Farm for a pumpkin pie milkshake is enough to make you forget summer even left. So, I recreated this sweet, frozen fall tradition with a drinkable version of a fresh pumpkin pie. I recommend saving a slice from your fam’s Thanksgiving table for this recipe…just try to resist the urge to eat it before it ends up in your milkshake.
Serving size: Makes 1 milkshake
1 large slice of pumpkin pie, plus a sliver for garnishing
2 scoops vanilla bean ice cream
¼ cup whole milk
Whipped cream, for garnish
Mise En Place
In a blender’s base, mix together pie, ice cream and milk on a medium speed until smooth (you don’t want any big chunks of crust lodging themselves in your straw).
Carefully coax your milkshake out of the blender and into a tall sundae glass, or pint glass.
Finally, top your milkshake with a generous layer of whipped cream, caramel drizzle and ground nutmeg sprinkles. Serve immediately and forget that the PSL even exists.