Pumpkin Patch Shake Recipes

Steps:

• Mix together puree, ice cream, milk, and cinnamon in a tall glass. Serve cold.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 9 mini muffin cups. Grease 9-inch square pan with shortening; lightly flour.
• Make cake mix as directed on box, using water, oil and eggs. Fill paper baking cups 3/4 full. Pour remaining batter into square pan.
• Bake cupcakes 12 to 15 minutes; bake square cake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool completely, at least 30 minutes.
• Place one-third of frosting in small bowl. Add a few drops of each red and yellow food colors until light orange color is achieved. Frost mini cupcakes with orange frosting. Cover frosting completely with orange sanding sugar. Break pretzel sticks in half; press half pretzel into center of each cupcake. Press vertical lines into sides of each cupcake with toothpick to make ribs of pumpkin.
• Tint remaining frosting with green food color. Place square cake on serving plate or tray. Frost cake with green frosting. Designate 1 corner of cake to become back; cover corner with crushed chocolate wafers. Sprinkle wafers over center of cake, leaving some of green frosting showing at other edges of cake.
• Arrange mini cupcake pumpkins on top of crushed chocolate wafers. Sprinkle green edge of cake with green sanding sugar. Press small mint leaves onto pumpkin cupcakes near pretzel "stem." Arrange remaining mint sprigs between pumpkins to create appearance of vines. Store cake loosely covered.

Steps:

• add the pumpkin purée, ice cream, milk, graham cracker crumbs, and pumpkin pie spice to blender and blend until smooth and silky, about 30 seconds. Pour into four glasses each 8 ounces. Garnish each with a dollop of whipped cream. Serves four.

Steps:

• Blend ice, milk, pumpkin puree, yogurt, banana, cinnamon, ginger, nutmeg, allspice, and vanilla in a blender until smooth.

Steps:

• In a blender, combine half each of the cream, ice cream, pumpkin and pumpkin pie spice; cover and process until smooth. Pour into 2 chilled glasses. Repeat. If desired, top with whipped cream and nutmeg. Serve immediately.

Steps:

• In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.

Steps:

• In a blender, combine pumpkin, soy milk, yogurt, pumpkin spice, juice of half a lemon, and 1 dash of vanilla extract. Blend together until smooth, and begin adding the ice while continuing to blend. When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes. Cut off the top 1/3 of the orange. Remove the inside of the orange and reserve the rind. In a medium mixing bowl, combine cream, powdered sugar, and the remaining vanilla extract; then whip on high until a stiff peak forms. Transfer the smoothie into the orange rind, and garnish with whipped cream and cinnamon sticks.