The old blog format died out and while I was in the kitchen this week, I got some inspiration: Why not focus on the various culinary delights that come out of the Scaife Estate kitchen?
So, I’ll give it a try and hopefully you guys will try out some of these!
The sounds, smells, and feelings of fall are in the air and that brings with it one of our favorite things — pumpkin! Have you noticed that Sonic has a pumpkin pie milkshake now? It’s delicious. As it turns out (like most other foods), you can make these at home!
Sorry about the green cup. It doesn’t make for good-looking food. Anyway, here’s the recipe (it yields 2 green cups):
- 2 cups vanilla ice cream (I used Blue Bunny ‘No Sugar Added/Low Fat’)
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 – 3/4 cup milk (I used 1%)
- 3 graham crackers, not the perforated squares but the whole cracker
- Whipped cream (optional, but I used fat-free Reddi Whip)
Put the first 4 ingredients and 2 of the graham crackers in a blender. Start with 1/2 cup of milk and blend. Add additional milk as required until it has the desired thickness. If it doesn’t blend (i.e. the blender gets stuck), add more milk and stir with a spoon then blend again. Pour into cups, top with whipped cream and crumble last graham cracker over the top. Enjoy!
Don’t forget that you can refrigerate the rest of the can of pumpkin puree for another day. Or the same day.
I always forget about pumpkin pie spice at the store. It’s tucked away in one of those impossibly hard-to-find small containers. It’s a mix of cinnamon, nutmeg, and a few others and it has the distinctive flavor of … pumpkin pie. I think it works really well in this shake.
Since it uses the low-fat ice cream and 1% milk it’s probably incredibly more low-fat than the shake at Sonic, but it’s definitely not low-calorie. Regardless, if there’s any time of year that it’s appropriate to stuff your face, it’s fall.