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So Thanksgiving is now just a few days away! WOW……wasn’t it just summer?
Are you ready? I’m praying at this point that I don’t need to step in a grocery store again until the weekend. I’ll be cooking Thanksgiving dinner for just the four of us and my mom……you’d think less people = less stress, but not so much!
There’s one thing that just might help with all the stress……..a Pumpkin Pie Milk Shake!
Don’t worry, no pie making skills needed here. This pumpkin milkshake has all the flavors of pumpkin pie including the crust! A great way to enjoy that pie without all the work!
I remember as a kid, my mom, and grandma making homemade pies. The best part, in my eyes. was the flaky buttery crust.
After the pies were filled, the counter, and our faces covered in flour, we would take the scraps of pie dough, lay them on a pan, sprinkle with a little cinnamon and sugar and toss them in the oven and a few minutes later, we had a special pie crust treat!
I wanted pie crust in the milkshake, but wasn’t quite sure how to do it without the crust becoming soggy……when I remembered the pie crust treats! That’s when I had the idea of Pie Crust straws!
- 1 pie crust
- 1 egg, beaten
- 2 tablespoons cinnamon and sugar mix
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar, packed
- 3-4 cups vanilla ice cream
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- Preheat oven to 425°
- Roll out pie crust, cut into thin strips. Twist 2 strips at a time, brush with beaten egg. Place on parchment lined pan and sprinkle with cinnamon and sugar
- Bake 6-7 minutes. Cool on wire rack.
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