There's a lot of attention given to Thanksgiving Leftovers. From smashed potato cakes to stuffing fritters to creative recipes that go far beyond the standby turkey sandwich, the leftovers are sometimes even more coveted than the feast itself.
However, never until this year had we ever had to worry about leftover Pumpkin Pie. In general, it gets--wait for it--gobbled up straightaway.
However, this year, having made not one but four different pies (more about that in a few days), we suddenly did find ourselves with leftovers. While steaming milk for coffee this morning, suddenly we had a memory of recently having read about a gorgeous-sounding apple pie shake in John T. Edge's Apple Pie book; why not try it with some pumpkin pie?
Now, we're certain that there are a zillion different variations that you could use, but here's what we did--and man, was it delicious.
- 6 ounces unsweetened soy milk (we're sure dairy milk would be fine too, this just happened to be what we had)
- Dash of soy creamer
- small handful mini marshmallows
- 1 small slice pumpkin pie (we used one on which the crust measured about 2 inches)
- 4-5 ice cubes
- Cinnamon, nutmeg and ginger to taste
- In a small saucepan, warm soy milk and creamer; once warm, add marshmallows and continue to warm (but not boil) until marshmallows are fully melted. Add in cinnamon, nutmeg, ginger or spices to taste.
- Place pie slice in blender.
- Pour liquid mixture over pie slice, and add ice cubes
- Blend until smooth
Try to drink slowly; inevitably, it will be so delicious that you'll get brain freeze. Wait it out, then repeat. It's sure to give you energy for all that shopping you've got to do.
