Wednesday, September 15, 2010

Pumpkin Pie Shake

Pumpkin Pie Shake:

4 Scoops Vanilla Ice Cream

2 Slices Pumpkin Pie

1-3/4 cups milk (depending on how thick you want it)


Whipped Cream

Pumpkin Pie Spice


In a blender combine ice cream, pie and milk until well combined. Pour into two glasses. Top with whipped cream and sprinkle with pumpkin pie spice.
Makes two shakes.

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes:

2/3 cup (about 15) crushed oreo cookies

2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 cup Libby's 100% Pure Pumpkin

3/4 cup granulated sugar

1 teaspoon pumpkin pie spice

1 1/2 teaspoon vanilla extract

2 large eggs

3/4 cup Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)

1. Preheat oven to 325°F. Line 12-muffin pan with paper cups.

2. Combine cookie crumbs and butter in small bowl. Press 1 tablespoon onto bottom of each paper cup. Bake 5 minutes. Set pan aside.

3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Stir in Chocoate Chips. Pour into muffin cups, filling 3/4 full.
4. Bake for 25-30 minutes. Cool on wire rack. Serve Cold.