Best Pumpkin Patch Shake Recipes
PUMPKIN MILKSHAKE
This healthy pumpkin milkshake is like pumpkin pie in a glass! A yummy fall dessert made with frozen yogurt, pumpkin, and warm fall spices.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 5m
Number Of Ingredients 8
Steps:
- To a high-powered blender, add in order the pumpkin puree, milk, banana, frozen yogurt, pumpkin pie spice, and cinnamon. Break the sheet of graham cracker into a few pieces directly into the blender. Blend until smooth, adding more milk 1 tablespoon at a time as needed to reach your desired consistency.
- Divide into glasses and top with additional crushed graham crackers and whipped cream. Sip immediately.
Nutrition Facts : ServingSize 1 (of 2), without whipped cream, Calories 205 kcal, Carbohydrate 48 g, Protein 8 g, Fat 1 g, Cholesterol 1 mg, Fiber 11 g, Sugar 17 g
PUMPKIN SHAKE
A can of filling often yields more than what's required for a pie. That extra puree, however, is just enough to blend into a a delicious milk shake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Mix together puree, ice cream, milk, and cinnamon in a tall glass. Serve cold.
PUMPKIN PATCH CAKE
The perfect theme dessert for an autumn affair, our Pumpkin Patch Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix.
Provided by By Heather Baird
Categories Dessert
Time 2h
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
- Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
- Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
- Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
- Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
- Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel "stem." Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN PATCH SHAKE
this is a great seasonal shake, perfect for fall weather Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Other Drinks
Number Of Ingredients 6
Steps:
- add the pumpkin purée, ice cream, milk, graham cracker crumbs, and pumpkin pie spice to blender and blend until smooth and silky, about 30 seconds. Pour into four glasses each 8 ounces. Garnish each with a dollop of whipped cream. Serves four.
PUMPKIN SHAKE
A healthy shake using pumpkin puree makes for a quick breakfast.
Provided by DomesticGoddess
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 10
Steps:
- Blend ice, milk, pumpkin puree, yogurt, banana, cinnamon, ginger, nutmeg, allspice, and vanilla in a blender until smooth.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 38.5 g, Cholesterol 4.9 mg, Fat 1.1 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 0.6 g, Sodium 332.3 mg, Sugar 26 g
PUMPKIN SHAKES
This wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall. Sprinkle some nutmeg on top if you like.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine half each of the cream, ice cream, pumpkin and pumpkin pie spice; cover and process until smooth. Pour into 2 chilled glasses. Repeat. If desired, top with whipped cream and nutmeg. Serve immediately.
Nutrition Facts : Calories 351 calories, Fat 21g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 136mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN MILK SHAKES
My son loved this festive milkshake growing up-it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.
Nutrition Facts : Calories 287 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 78mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SMOOTHIE
Steps:
- In a blender, combine pumpkin, soy milk, yogurt, pumpkin spice, juice of half a lemon, and 1 dash of vanilla extract. Blend together until smooth, and begin adding the ice while continuing to blend. When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes. Cut off the top 1/3 of the orange. Remove the inside of the orange and reserve the rind. In a medium mixing bowl, combine cream, powdered sugar, and the remaining vanilla extract; then whip on high until a stiff peak forms. Transfer the smoothie into the orange rind, and garnish with whipped cream and cinnamon sticks.
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