The Green Kangaroo will close for the Thanksgiving holiday at noon on Wednesday the 24th, and will be closed on Thursday and Friday, November 25th and 26th. Our Website will of course still be taking orders, but all new orders received over the holiday will be held for processing until we reopen on Monday morning, November 29th.
I love pumpkin pie on Thanksgiving and I have a fabulous recipe from my Aunt Sandy that is loved by everyone at the holiday table. But I must confess that I may just love what I make with my pumpkin pie leftovers even more! Trust me, throw your leftover pie in the freezer on Thursday and make one of these pumpkin pie milk shakes on Friday. You’ll be glad you did!
Recipe and photo courtesy of Your Homebased Mom
2 C vanilla ice cream
1 C milk
2 Tbsp sugar
1 large slice pumpkin pie, chopped and frozen (can be used unfrozen also)
Whipped cream and nutmeg, for serving
Combine ice cream, milk and sugar in blender. mix. add in pumpkin pie, pulse to blend. put blender in the freezer for a half hour. When ready to serve, stir and scoop with a big spoon into mugs. serve with a dollop of whipped cream and a sprinkle of nutmeg.