Serves 2-3
Remember the good ol’ days, sittin’ up at the counter sippin’ on milkshakes… those were the days!
This week you can get some of those nostalgic feelings back by repurposing your leftover pumpkin pie into a decadent milkshake. Your seven year old self will be jumping for joy!
Just follow these simple directions and save your pumpkin pie from walkin’ the plank.
We’re all about eliminating waste across the board. Don’t wait for a holiday to roll around to get creative with your leftovers. Try it out before you toss it out, and share your personal leftover creations with us at [email protected]!
INGREDIENTS
1 cup non-dairy milk
1 pint dairy-free vanilla ice cream
2 slices leftover pumpkin pie, crust removed (save for garnish)
1/4 tsp ground cinnamon, plus more for garnish
1/4 tsp ground ginger
pinch of ground cloves
pinch of nutmeg
Garnish
discarded pie crust
vegan whipped cream, optional
METHOD
Combine all ingredients in a high speed blender and blend until smooth.
Notes + Serving tips
To serve, top with vegan whipped cream, sprinkle of ground cinnamon + crumble the discarded pie crust over the top for an added bonus.
Pro tip: Try this easy recipe with ANY flavor pie (and we seriously mean ANY pie your little heart desires)!