It’s October, which means pumpkins can be found in everything from our pancakes to our coffee to soup to dessert! Ease into the cooler months with this delicious, super easy ultimate indulgence – the perfect marriage of summer and fall. Food contributor, Libby, dedicated a recent Sunday to finding the perfect recipe for pumpkin milkshakes and is hopeful you’ll love this as much as she does.
Make sure to use canned pumpkin and not pumpkin pie filling for this recipe. It makes one hefty serving or two into smaller, more sensible servings. And since the pumpkin milkshake is so deliciously rich, finding a buddy to enjoy could be the best route to go! Top with whipped cream and crushed graham crackers for the ultimate indulgence!
1/3 cup canned pumpkin
1/2 cup milk (any milk should work well)
2 cups butter pecan ice cream – go for the real deal here
2 sheets graham crackers (eight crackers)
2 Tbsp. brown sugar
2 Tbsp. caramel topping
1/4 tsp. cinnamon
Heavy sprinkle of nutmeg
Light sprinkle of all spice
Light sprinkle of baking spices
Combine all the ingredients together in a blender and mix well. Pour into a big glass, grab a straw and enjoy!