We never know what’s going to be the catalyst to spark a little inspiration! Even an event that none of us would consider at all fun, can have an edible, silver lining. After my dental surgery a few weeks ago, the doctor suggested that milkshakes would be soothing. Yeah, baby! Doctor’s orders to drink milkshakes, I’m on it! We loved the Frosty Pumpkin Ice Cream Pie so much, I decided to make this Gingersnap Pumpkin Milkshake. It’s a totally delicious, creamy pumpkin treat – no dental work required!
Gingersnap Pumpkin Milkshake
Makes 4-6 small shakes
- 12-15 small gingersnap cookies
- 1 – 1 ½ pints vanilla ice, depending on desired thickness of shake
- ½ cup cold milk
- 1 cup canned pumpkin
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- ½ teaspoon nutmeg
- Pinch of silk
- Optional: Whipped cream and 1 tablespoon reserved crushed gingersnaps
Place gingersnap cookies in blender and blend on high speed until pulverized into extremely fine crumbs.
Add pumpkin, cinnamon, ginger, nutmeg, salt, ice cream and milk. Blend on high speed until all ingredients are well combined. If too thick, add a little more milk or if too thin, add more ice cream.
Pour into small shake glasses. Garnish with whipped cream and a dusting of gingersnap crumbs. For a festive Halloween touch, add black & white striped straws.
Make a fast and easy pumpkin drink stirrer, using inexpensive plastic stirrers. Hot glue two small, orange pompoms to the top of the stirrer to form a pumpkin. A small piece of brown pipe cleaner glued to the top makes a quick little pumpkin stem. It’s a cute touch for the milkshakes and would make a great finished touch if serving at a party. They match the little pumpkin bunting I put on the Frosty Pumpkin Ice Cream Pie. Cute, right?
Another fun and tasty way to enjoy the frosty side of pumpkin! Thanks for spending a little bit of your Sunday with me and hope your day is happy.
Linking to these great parties!