Are you someone who can’t get enough pumpkin flavor in the fall? If so, you’ve come to the right place. Below are two great recipes for your next gathering, or delicious at home treat! If you test them out, be sure to let us know how you liked them in the comments below.
Pumpkin Pie Milkshake
(Makes 4 servings)
- 1 cup milk
- 4 cups vanilla ice cream
- 1 cup canned pumpkin pie mix
- 1/2 teaspoon vanilla
- 2 graham crackers, separated into 4 pieces each, divided
- Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting.
- Add 4 graham cracker pieces; pulse until blended.
- Pour into four glasses. Garnish with whipped cream and remaining graham cracker pieces; serve immediately.
Pumpkin Pie Pops
(Makes 6 pops)
- 1 1/2 cup vanilla ice cream
- 1/2 cup canned pumpkin pie mix
- 1/2 cup milk
- 1/4 teaspoon vanilla
- 3 teaspoons packed brown sugar, divided
- 2 containers (4 ounces each) prepared refrigerated vanilla pudding, divided
- 6 cinnamon stickers or popsicle sticks
- Place ice cream, pumpkin pie mix, milk and vanilla in pitcher of KitchenAid Torrent Blender. Cover and blend on Milkshake setting. Pour 2 tablespoons mixture into each of six 5-ounce paper or plastic cups; cover and refrigerate remaining pumpkin mixture. Freeze pops 30 to 45 minutes or just until set.
- Stir 1 1/2 teaspoons brown sugar into one container of pudding; mix well. Spoon 1 tablespoon mixture over pumpkin mixture in each cup. Freeze 30 to 45 minutes or just until set.
- Repeat with additional pumpkin mixture and remaining brown sugar and pudding to form two more layers.
- Pour 1 tablespoon pumpkin mixture over pudding mixture in each cup. Cover top of each cup with small piece of foil. Freeze 30 to 45 minutes or just until set.
- Gently insert cinnamon sticks through center of foil. Freeze 6 hours or until firm.
- To serve, remove foil and peel away paper cups or gently twist frozen pops out of plastic cups.
*Recipes provided by KitchenAid
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How can you help?
Share a photo or video with KitchenAid on Instagram or Twitter of cupcakes you’ve baked using the hashtags #10000cupcakes #donate.
For every original photo or video, KitchenAid will donate $1 to support the fight against breast cancer, up to $10,000!
For official rules and more details, visit https://cookforthecure.kitchenaid.com/10000cupcakes/.
Strawberry Shortcake Cupcake Recipe
For step by step instructions with pictures click here.
For the cupcakes
- 3/4 cup of unsalted butter, room temp
- 1 1/4 cup of white sugar
- 3 eggs
- 1 cup of canned coconut milk
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
For the topping
- 1 cup whipping cream
- 1/2 cups powdered sugar
- 1 tablespoons strawberry preserves
- fresh strawberries to top
- Preheat your oven to 350 degrees F.
- In a KitchenAid® Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, making sure to scrape down the sides in between additions.
- Slowly add the coconut milk and vanilla extract and scrape down the sides once again.
- Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated.
- Prepare your KitchenAid® Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid® Nonstick Muffin Pan from the oven and let the cupcakes cool.
- In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form.
- Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. Serve immediately.