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We’re approaching that time of year where it’s hard to focus. The excitement of Thanksgiving and the holidays right behind it are screaming for our attention…and if I’m being 100% honest, I’m already pretty wrapped up in it. At this point, I’d much rather sit and think about my Thanksgiving dinner menu instead of driving through the school pick up line or heading off to Greenleigh’s soccer practice. Luckily, this year, I found the Kraft Walmart Hub, which is full of inspiration, recipes, sweepstakes, loyalty programs, coupons and more. I’ve already found everything that I need for this year’s menu, even the pie…because here’s always room for Ms. Smith’s flaky crust pumpkin pie!
Ah, dessert! My favorite part of the meal! And if you ask me, pumpkin pie is the absolute best way to end a delicious Thanksgiving meal. Unfortunately, I’m pretty much the only one in my family that eats it. So year after year, I end up in the same situation – buying an entire pumpkin pie, eating a few pieces, and then wondering what I’m going to do with the rest of it. 
And then, a few years back, I decided to get a little creative. Earlier in the season I’d seen a restaurant with a pumpkin pie milkshake on the menu. Unfortunately by the time I decided to give it a try in late November, they stopped serving it. So as I looked at the half of a pumpkin pie sitting in my fridge that year, I decided that I’d just make my own. It couldn’t be that hard to figure out their pumpkin pie milkshake recipe, could it?
Turns out, it’s actually really easy. And really delicious.
The best thing about this pumpkin pie milkshake recipe is that it’s very flexible. Want to add more pumpkin pie? No problem. Want less? You can do that too. Looking for more spices of the season? Sprinkle in a little extra cinnamon or nutmeg. Like Pumpkin Pie Spice? I don’t use it in mine, but you could absolutely use it to kick up that pumpkin pie flavor a bit! With this recipe as long as you keep the amount of milk and ice cream constant, you are on the way to a delicious fall shake.
I’ve made this pumpkin pie milkshake recipe for years and it never disappoints. So when you have extra pumpkin pie left over on Thanksgiving, don’t wonder where you’re going to store it, just think of what a wonderful shake it’s going to make in the days after Thanksgiving when it’s all yours!
If you’re still planning your Thanksgiving menu, be sure to use this Ms. Smith’s coupon to save on your pumpkin pie and Cool Whip! And remember, you can find these staples of Thanksgiving at Walmart in the frozen food aisle!
You will need:
1/4 Ms. Smith’s Pumpkin Pie (leftovers)
2 scoops Vanilla ice cream
1/3 cup 2% Milk
1/4 tsp ground cinnamon
Nutmeg (sprinkle)
Cool Whip, thawed
Step 1 – Place vanilla ice cream, milk, cinnamon, and nutmeg in the blender. Then throw your pumpkin pie right on top. In one big piece or in several little pieces, it doesn’t matter. Just throw it right in!
Step 2 – Puree until smooth, or about 60 seconds. Keep in mind, this step may take longer if your ingredients get stuck towards the top of the blender and you need to remove the lid and stir them back towards the bottom!
Step 3 – Top with Cool Whip and a sprinkle of ground cinnamon (if desired).
Doesn’t look like “leftovers” any more, does it? Enjoy!
