The sad thing about living in the tropics is that we don’t get to experience the four seasons. It’s just sunshine and/or rain and heat and humidity EVERY SINGLE DAY. There is no seasonal produce to look forward to, except imported goods of course, which are available all-year round anyway. There’s no significant change in temperature to look forward to every three months. It’s really sad.
I can tell that most Pinterest users are not from the tropics however, because come October/November, my Pinterest is full of pumpkin something or other. My favourite food blogs too. It would seem like the entire world wide web is full of pumpkin and anything and everything fall-related. And everything looks so cheerfully pretty because well, how can orange ever be dull? It’s tough not to be envious of you blessed people living in the Northern Hemisphere!
Anyway, apart from me feeling sad that this year too, I am stuck in Singapore during my favourite fall season, one of the pumpkin-related things that tempted me this time was pumpkin pie smoothie and milkshake. I know I’m late and it’s no longer pumpkin season but better late than never right. I’m so glad I gave it a shot coz this pumpkin pie milkshake is awesome stuff! Creamy, cinnamony and not too rich although it has ice cream in it. It is a good dinner substitute for those days when you don’t feel like eating real food.
Pumpkin Pie Milkshake
Source: Inspired from various sites
100 ml milk
2 cups vanilla ice cream (or pumpkin ice cream, if you have access to such awesome flavours)
1/3 cup canned pumpkin
1 tbsp dark brown sugar
1-2 tsp cinnamon (depending on your love for cinnamon)
Blend the milk and pumpkin first. Then add the ice cream, sugar and cinnamon and blend to the level of thickness you prefer in your milkshake. You may wish to use more ice cream or less milk if you’re into thicker milkshakes. If you have a powerful blender, you could simply throw all the ingredients in and blend away. Serve in a pretty glass, top with extra cinnamon and crushed walnuts or leftover maple cream cheese frosting or whatever else your heart desires. (But please, not that gross stuff from spray cans called whipped cream. You wouldn’t want to ruin your homemade milkshake goodness with chemicals.)