Pumpkin Pie Milkshake + Pumpkin Pie for Topping
Pumpkin Pie Milkshake
Ingredients
2 cups vanilla ice cream (recipe below)
1 cup whole milk
3/4 cup pumpkin puree
3 tsp pumpkin pie spice
1.5 ounces bourbon (optional)
Instructions
Add all of the ingredients into a blender and blend until smooth.
For a nice touch add some homemade whipped cream (confectioners or granulated sugar mixed with some heavy whipping cream) and a slice of pumpkin pie (recipe below)
Homemade Vanilla Ice Cream
Prep - 10 min
Ingredients:
14 oz can condensed milk
2 teaspoons Vanilla bean paste or vanilla extract
1¼ cups whipping cream
1 tablespoon skimmed milk powder aka nonfat powdered milk or Non fat Instant Dry Milk
Directions:
Add skimmed milk powder and vanilla bean paste to the cream.
Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all with the food processor so check often). When you run a spoon through it, and it holds it's shape without falling back into the gap, it's ready to use.
Fold the whipped cream into the condensed milk.
Pour the mixture into a plastic container and freeze for at least 5 hours.
Remove from the freezer 15 -20 minutes before serving.
Pumpkin Pie
Prep - 2 hrs 50 min
Ingredients
For crust:
2 1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
2 sticks of unsalted butter – cold and cubed
6 tablespoon cold water
For pie filling:
8 oz cream cheese – room temperature
1 – 14 oz can of condensed milk
1 – 14 oz can of pumpkin
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoon pumpkin pie spice
Egg wash:
1 large egg
1 tablespoon milk or water
Instructions:
To make the crust, add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until dough starts to pull together.
Dump the dough out onto a slightly flour board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour.
This recipe will make about 1.5 lbs of pie dough. We will use about 1 lb for the pie crust for a deep dish 9.5” – 10” pie dish and the rest for the decoration.
Divide the dough, and roll the 1 lb portion out to 1/8” thick (about a 13” – 14” circle), carefully place it into your pie dish. Tuck the overhang underneath to fit to the edge of the dish and flute the edge of the crust. Cover in plastic and place in the freezer.
Preheat oven to 400°F.
In the meantime, roll out the other piece of the dough to 1/8” thick and cut out shapes. I used maple leaf, pumpkin and acorn shape pie crust cutter. Place on a plate and refrigerate until ready to use.
When the oven is preheat, take the crust out of the freezer, cover the edge of the crust with strip of foil to prevent browning. Line the bottom of pie crust with parchment paper and place pie weight on top. I used dry bean for my pie weight. Place the pie dish on a baking sheet and par-bake the crust for 20 minutes. The baking sheet is to make transporting the pie easier.
During this time, prepare your pie filling. Cream the cream cheese in a mixing bowl with the whisk attachment. Pour in the condensed milk and cream the cheese and milk together until thoroughly combined.
Add puree pumpkin, egg, vanilla and pumpkin pie spice, whip until thoroughly combined.
When the crust is par-baked, remove from the oven, lift the parchment paper off the pie to remove the pie weight, leave the foil cover on the edges, and carefully pour in the filling. Place back in the oven and reduce temperature to 350°F. Bake for 30 – 40 minutes until the filling is half way set.
Beat 1 egg with 1 tablespoon of milk or water to make egg wash.
Carefully remove the pie from the oven to add decoration. Brush egg wash on the back of each decorative pie crust pieces and adhere to the edge of the pie in a random order to create a pattern to your liking. I add the first layer around the pie crust edge using 3 maple leaves 1 pumpkin 2 maple leaves 1 acorn patter, then add a second layer randomly with whatever’s left. Lightly brush the decorative pieces with egg wash.
Place the pie back into the oven, increase temperature to 400°F and bake for 20 – 25 minutes until the filling is completely set (an inserted toothpick comes out clean) and crust/decoration is brown. If the filling poofs up and the surface breaks a little, don’t worry, once it is cool it will even out.
Remove from the oven and allow to cool completely, then serve!
