Pumpkin Pie Milkshakes

Celebrate the season with delectable milkshakes that tastes just like pumpkin pie!

Celebrate the season with a delectable milkshake that tastes just like pumpkin pie! With vanilla ice cream, pumpkin puree, pieces of graham crackers, caramel sauce and International Delights pumpkin pie spice gourmet coffee creamer.

You didn’t think I’d stick a real live pumpkin pie in the blender did you? Silly. This is deconstructed pumpkin pie!

Is it wrong if I like this more than an honest-to-goodness slice of pumpkin pie?

This is my new favorite Thanksgiving dessert!

To heck with tradition!

I’m starting a new one.

Pumpkin Pie Milkshakes
Pumpkin Pie Milkshakes

Rating: 51

Prep Time: 10 minutes

Yield: 2 shakes

 Pumpkin Pie Milkshakes

INGREDIENTS:

1 cup International Delights Pumpkin Pie Spice Coffee Creamer, plus more if needed
2 cups vanilla ice cream*
3/4 cup pumpkin puree
1/2 cup caramel dessert sauce
2 graham crackers, crushed
freshly whipped cream

INSTRUCTIONS:

  1. Add the creamer, ice cream, pumpkin and caramel to a blender and blend on low speed just until combined. Add more creamer if needed.
  2. Stir in graham crackers. Spoon into cups and serve with a dollop of whipped cream.
  3. *In place of the vanilla ice cream and pumpkin you can substitute 2 cups pumpkin or pumpkin pie ice cream.

Notes:

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/caramel-pumpkin-pie-milkshakes/

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Peanut Butter Pumpkin Chocolate Chip Bread

Peanut Butter Pumpkin Chocolate Chip Bread

October is for showering love on pumpkins. I’m doing my share.

There’s been pumpkin doughnut muffins, pumpkin cheesecake truffles, chocolate pumpkin cupcakes, pumpkin rice pudding and now pumpkin peanut butter chocolate chip bread.… 

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Pumpkin Doughnut Muffins

A doughnut met a muffin and they fell madly in love with each other. Then came the babies. Doughnut muffin babies. Call it fate.

These pumpkin muffins have crusty outsides from a coating of melted butter and cinnamon sugar causing them to taste exactly like cake doughnuts. Or is it donut?… 

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Pumpkin Spice Bread

Pumpkin Spice Bread

This recipe comes from my nephew who brought two loaves over with him for Christmas. He baked the bread himself and told me I should take pictures for my blog! How cute is that?

One bite of the moist, dense bread and there was no doubt in my mind that it was worthy of a blog post. Packed full of pumpkin flavor, walnuts and cranberries with a fragrant, spicy aroma that reminded me of gingerbread, this is the stuff pumpkin dreams are made of. Truly, the recipe seems incredibly easy to make for such outstanding results.

My nephew brought two loaves with him and I mistakenly sent one back home with him because we had so much food to eat we never even cut into it. Once the last slice was gone I wistfully wished I could take the loaf back! I could whip up my own batch in no time at all but there’s something all the more sweet about having my nephew make it for me. It just tastes better.

Pumpkin Spice Bread
3 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggs
1 16-ounce can pumpkin
1 cup packed brown sugar
1/2 cup maple syrup
1/4 cup vegetable oil
1/2 cup dried cranberries, dark seedless or golden raisins
1/2 cup chopped walnuts or pecans

1. Preheat oven to 350°F. Grease 9″ by 5″ loaf pan.

2. In large bowl, mix first 6 ingredients. In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup, and oil; stir into flour mixture just until flour is moistened. Gently stir in raisins and pecans. Spoon batter evenly into loaf pan.

3. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

Pumpkin Spice Bread

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Pumpkin Pasta with Bacon and Thyme

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If you’re anything like me you’ve overdosed on pumpkin desserts the last few months and are more than ready to move on. But maybe, just maybe, the pumpkin staring at you every time you open up your cupboard won’t let you. If that’s the case than this savory pumpkin pasta will speak to you in a different way. Pumpkin puree combines with tangy sour cream, thyme, sauteed onions and garlic to make a vibrant and creamy sauce. For a finishing touch crisp, salty bacon is crumbled over top, a delicious counterpoint to the semi-sweet pumpkin.

I ♥ thyme. I have been using it in everything from meats to vegetables to bean dishes: in stuffings, pastas and soups. It is one of the most versatile herbs I know of with an incredible depth of flavor that doesn’t jump right out at you but enriches already existing flavors. When I’m unsure of what herb to use thyme is the one I turn to. As a result I find myself reaching for it often; it has yet to let me down.

Pumpkin Penne with Bacon and Thyme

Pumpkin Pasta with Bacon and Thyme
(by Reeni)
10 slices bacon
1 yellow onion, diced
olive oil, for sauteing
1 teaspoon thyme
sea or kosher salt and fresh black pepper
4 cloves garlic, minced
12 ounces penne pasta (like Barila whole-grain)
15 ounces pumpkin puree or about 2 cups
1 cup sour cream
Parmesan cheese, for serving
extra-virgin olive oil, for serving

1. Cook the bacon in large skillet until brown and crispy. Drain on paper towels and set aside. Allow grease to cool and drain. Saute onion in a tablespoon or two of olive oil until tender and translucent. Add thyme and season well with salt and pepper. Add garlic; saute until fragrant.

2. Meanwhile cook penne in plenty of boiling, salted water according to package directions. Drain and set aside 3/4 cup of the pasta water.

3. Add pumpkin and sour cream to onion, mix well and cook until warmed through. Add pasta and toss, adding pasta water as needed to make a sauce. Remove from heat. Crumble bacon over top. Serve with Parmesan and a drizzle of extra virgin olive oil.

Pumpkin Pasta with Bacon and Thyme

The winner of the Novica Giveaway is Rose of What I Made Today! Congratulations and enjoy!

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