Hello Hello!
Here we are once more, this time getting amongst a rather unusual tasty treat!
PUMPKIN.PIE.MILK.SHAKES.
Oh yes.
Here we are once more, this time getting amongst a rather unusual tasty treat!
PUMPKIN.PIE.MILK.SHAKES.
Oh yes.
This recipe is inspired by THIS RECIPE by Elsie.
First and foremost you are going to need to learn to make pumpkin pie!
This is a secret recipe I am about to bestow upon you, beware, people fall in love this pie.
PUMPKIN PIE:
This is a secret recipe I am about to bestow upon you, beware, people fall in love this pie.
PUMPKIN PIE:
(This recipe makes enough for two large pies!)
(and yes for this you best make two whole pies)
1 Cup evaporated milk
1 Cup brown sugar (white works if you dont have any!)
1 small pumpkin or half a large pumpkin or even a quarter of a large pumpkin
2 eggs
2 recipes worth of sweet short pastry, or alternately 2 packets of sweet short store pastry
4 teaspoons nutmeg (or to taste)
3 teaspoons cinnamon (or to taste)
1 Cup brown sugar (white works if you dont have any!)
1 small pumpkin or half a large pumpkin or even a quarter of a large pumpkin
2 eggs
2 recipes worth of sweet short pastry, or alternately 2 packets of sweet short store pastry
4 teaspoons nutmeg (or to taste)
3 teaspoons cinnamon (or to taste)
oil
First - skin, and chop the pumpkin into small cubes, drizzle with a little oil, and toss with the spices.
Put onto a baking tray and spread out evenly, bake at 180C until the pumpkin is tender.
You may need to give the pumpkin a wee turn half way through cooking.
Put onto a baking tray and spread out evenly, bake at 180C until the pumpkin is tender.
You may need to give the pumpkin a wee turn half way through cooking.
Second: While your pumpkin is cooking, prepare your pastry, either make the pastry yourself and line two large round pie dishes, or use the store bought kind.
Blind bake the pie crusts until they are just starting to set, remove from oven.
Third: Once the pumpkin is ready, mash it the best you can and set aside.
Blind bake the pie crusts until they are just starting to set, remove from oven.
Third: Once the pumpkin is ready, mash it the best you can and set aside.
Fourth: In a bowl, whisk the evaporated milk and eggs.
Add the pumpkin to this and stir.
Either whizz this mix with a hand whizz until smooth, or pop it into a food processor until smooth and lump free.
Add the pumpkin to this and stir.
Either whizz this mix with a hand whizz until smooth, or pop it into a food processor until smooth and lump free.
Fifth: Mix the sugar into the pumpkin mixture (to taste) until well combined.
Sixth: Pour the pumpkin mixture evenly between your two pie crusts and pop them into the oven again at 150C to bake.
You basically bake them for 25 minutes, or until the filling is set (you'll be able to tell its ready by giving it a gentle jiggle - if it wobbles it probably needs a little longer. You want a firm filling).
You basically bake them for 25 minutes, or until the filling is set (you'll be able to tell its ready by giving it a gentle jiggle - if it wobbles it probably needs a little longer. You want a firm filling).
VOILA! PIE!
Now the reason you needed 2 pies and not one?
Because one is for milkshakes! The other? Whatever you please....
Now the reason you needed 2 pies and not one?
Because one is for milkshakes! The other? Whatever you please....
PUMPKIN PIE MILKSHAKES:
1 cup milk (per person)
1 scoop vanilla icecream (per person)
1 slice of pumpkin pie (per person)
1 cup milk (per person)
1 scoop vanilla icecream (per person)
1 slice of pumpkin pie (per person)
Blend them.
Simple.
Make sure you get all the lumps out!
Simple.
Make sure you get all the lumps out!
Pour into a tall glass and top with another scoop of icecream!
Yum yum yum!
Yum yum yum!
- Bridge
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