Updated: Nov 30, 2018
We have breezed through October and are stumbling right into November. Thanksgiving is on everyone’s mind, those traditional flavors and pumpkins everywhere. This week we are turning classic pumpkin pie on its head and making a milkshake with...rum! This Thanksgiving, toss out the tired pie and serve up a milkshake topped with a mountain of whipped cream, forgo the rum and it is a treat for all ages!
This recipe comes from Melody who got the inspiration from lemonandzest.com but made a few alterations of her own. This dessert cocktail is Vegan and Gluten Free!
Per Milk Shake
½ C Canned Pumpkin
1 Frozen Banana
¼ Tsp Vanilla Extract
½ Tbsp Maple Syrup
⅛ Tsp Cinnamon
⅛ Tsp Ground Nutmeg
⅛ Tsp Clove
½ C Soy Milk
1 ½ Oz Rum
Whipped Cream (To keep it Vegan find a nondairy substitute)
Salt and Cinnamon for Garnish
*If you don’t have all spices on hand substitute a pre-made blend of Pumpkin Pie Spice
In a blender combine pumpkin, vanilla, syrup, rum, spices, and banana. Using a frozen banana is a fantastic way to avoid watering a milkshake down with ice. The pumpkin and the frozen banana will be enough to thicken the milkshake. I always hate blending ice, my blender takes forever and I am afraid I am going to get a neighbor banging on my door because of the noise.
Tip: When freezing bananas arrange slices in a plastic container and separate groups with tinfoil. This way when it is time to use the bananas they aren't frozen into one giant mass.
I recommend adding your milk substitute a little at a time. We don’t want to over do it right away and thin out our milkshake too much too quickly. Continue to add milk until it is your desired thickness. Pour into your glass and top with a comically tall mountain of whipped cream. I personally think anything sweet can benefit from a bit of salt, over top of your whipped cream add a fresh crack of sea salt and an extra sprinkle of cinnamon.
Sip and enjoy!