This Pumpkin Pie Milkshake recipe and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheJoyOfPie #CollectiveBias
When I moved to Kansas City from a much smaller town eight years ago, I was overwhelmed by the sheet amount of restaurant choices I had. It took me a few years to try all of the local favorites, but by golly, I made it happen. I found that for the most part, Kansas Citians were dead on about their favorite places. Everyone kept recommending Sheridan’s to me, a local ice cream place. Sheridan’s was known for their Pumpkin Pie Concrete, which has an entire slice of pumpkin pie in it. When I finally tried it, I was in heaven. Mind you, this is certainly a once a year treat, but tastes like pumpkin pie in a glass. And it is SO dang good year round, but it really hits the spots this time of year and gives new life to your leftover pies! I think I mimicked it almost perfectly with this Pecan Pumpkin Pie Milkshake recipe!
I visited WalMart to pick up a scrumptious Marie Callender’s® Dessert Pie in Pumpkin. We love these pies, they’re all deep dish and have a great homestyle crust on them. I was very tempted by the Pecan Pumpkin flavor, but decided ultimately to blend pecan flavor in using Butter Pecan Ice Cream! I also picked up some Reddi-Wip®, because whipped cream is a necessity on any milkshake! This recipe makes enough for one large Pumpkin Pie milkshake for yourself, or two smaller ones so that you can share the joy of pie with a friend!
When you blend this milkshake, make sure not to puree it. When you hit a little chunk of pumpkin pie, you’ll feel like you won the lottery! Serve topped with Reddi-Wip, some crumbled pie crust, and a dash of pumpkin pie spice if desired! Even if you aren’t in Kansas City, you can enjoy an amazing treat when you have leftover pie sitting around. This Pecan Pumpkin Pie Shake is a super special treat, and YES, other pies would work in this amazing milkshake! Enjoy.
I really love the idea of sharing the joy of pies this time of year! If you need more creative ways to use up pie, check some fabulous ideas out here.
- 1 slice leftover pumpkin pie (I used Marie Callendar's Pumpkin Pie)
- 2 cups butter pecan ice cream
- 1/3 cup milk
- For topping
- Reddi-Wip Whipped Topping
- pumpkin pie spice (optional)
- crumbled pie crust (optional)
- In blender, blend shake ingredients.
- Top with Reddi-Wip, crumbled pie crust and sprinkled pumpkin pie spice.