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Those who are lucky enough to host Thanksgiving dinner enjoy the benefits of leftovers.  Those of us who show up with tupperware are just as fortunate.  This year, I left the plastic containers at home, and missed out on days upon days of creativity of turning disgarded turkey into a culinary wonder.

However, what I had leftover was pumpkin.  This kept our Thanksgiving going past Thursday.  It is now going to be a staple in our holiday kick-off. 

I found this recipe on one of my blog searches.  I have been looking for years to find a shake recipe that mimiced the deliciousness of Culver’s in Minnesota.  This is an incredible delight.  Move over turkey, here comes the Pumpkin Shake!

Pumpkin Pie Milk Shake

3/4 cup pumpkin puree

1/4 cup milk

1/2 teaspoon vanilla

1 teaspoon pumpkin pie spice

3 tablespoons brown sugar, packed

3-4 cups vanilla ice cream

2 graham crackers

Blend and top with whipped cream!!

Better than turkey!

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