Scoop Kitchen
Pumpkin Pie Shake
Pumpkin pie in a glass: spiced pumpkin, brown sugar and cream blended thick, with a crushed biscuit rim and whipped cream.
- Hands-on
- 15 min
- Freeze
- 24 h
- Program
- Milkshake
- Makes
- 4 glasses6 glasses
Good forHalloweenFallThanksgiving
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 120 g), estimated
Whole tubpint: 768 kcal, 11 g protein1152 kcal, 17 g protein (709 ml24 oz). Contains: Milk, Gluten, Soy. Toppings are not included in these numbers.
Ingredients
11 ingredientsTap an ingredient when it is in the bowl
450 of 473 ml674 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Add right before spinning
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Whisk in 110 g unsweetened pumpkin purée110 ml unsweetened pumpkin purée¼ cup + 3 tbsp unsweetened pumpkin purée165 g unsweetened pumpkin purée160 ml unsweetened pumpkin purée⅔ cup unsweetened pumpkin purée, 55 g light brown soft sugar60 ml light brown soft sugar¼ cup light brown sugar85 g light brown soft sugar90 ml light brown soft sugar¼ cup + 2 tbsp light brown sugar, 1 tsp pumpkin pie spice1 tsp pumpkin pie spice1 tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 1 minute, until smooth.
- Slowly whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream and 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk until the sugar has dissolved.
- Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
- For the rims, spread 2 tbsp honey2 tbsp honey2 tbsp honey3 tbsp honey3 tbsp honey3 tbsp honey on a saucer and 30 g digestive biscuits or graham crackers70 ml digestive biscuits or graham crackers¼ cup + 1 tbsp graham crackers45 g digestive biscuits or graham crackers110 ml digestive biscuits or graham crackers⅓ cup + 2 tbsp graham crackers on a plate. Dip each glass rim in the honey, then in the crumbs.
- Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.
To serve: Pour into the rimmed glasses and top with whipped cream and a pinch of cinnamon.
My notes
Tips
- Use plain pumpkin purée, not pumpkin pie filling. No canned pumpkin? Roast butternut squash until soft, blend it smooth and use the same weight.
- No pumpkin pie spice? Use ¾ tsp cinnamon and a pinch each of ground ginger, nutmeg and cloves.
- For a gluten-free rim, use gluten-free biscuits and check the label. Want the shake thinner? Add 2–4 tbsp cold milk and run Re-spin.
Why it works
Pumpkin purée is thick with fiber, so it adds body without turning icy, and brown sugar and cream cheese keep the base soft and rich like pie filling.
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