Prepare homemade pumpkin puree by baking one small pumpkin in the oven until soft. Let cool and cut in half. Remove seeds and separate flesh from skin. Place flesh in a strainer and let drain for 30 minutes to remove excess water. While draining pumpkin purée, prepare homemade speculoos cookies.
Ingredients ➜ 1/8 cup
Courtesy of P’Unk Burger
Pumpkin Speculoos Milkshakes 1823 E Passyunk Ave.
organic butter ➜ 1/4 cup sugar ➜ 1/8 cup brown sugar ➜ 1/2 teaspoon molasses ➜ 1 large organic egg ➜ 1/2 teaspoon
pure vanilla extract
➜ 1 cup
➜ 1 teaspoon
➜ 1/8 teaspoon ground ginger
➜ 1/8 teaspoon ground cloves
➜ Pinch of salt
Directions Combine butter, sugar and brown sugar. Beat until combined and fluffy. Add in molasses, egg and pure vanilla extract and beat until smooth. Add in almond meal, cinnamon, ginger, cloves, and salt and stir until combined. Put cookie dough onto a piece of parchment paper. Place another piece of parchment paper on top of the
dough and, using a rolling pin, roll out the dough to 1/4-inch thickness. Place on a baking sheet. Chill in the freezer for one hour. After an hour, remove baking sheet from the freezer and carefully peel the cookie dough from the parchment paper. Using a pizza cutter or sharp knife, cut the dough into 24 even squares. Preheat oven to 325°F and line another baking sheet with parchment paper. Using a thin spatula, carefully lift the cookies from the original parchment paper and place 1 inch apart on the prepared baking sheet. Bake for 1215 minutes or until they’re golden/slightly brown. Cool on wire racks. Place 7 oz. of organic whole milk in a blender. Add 7 oz. of organic or all natural vanilla bean ice cream add (1) crumbled Speculoos cookie and (2) heaping tablespoons of pumpkin purée. Blend on pulse until desired thickness. You can add more cookie, pumpkin and ice cream as desired. Serve and enjoy!
P’Unk Burger is a member of the Philadelphia RowHome (PRH) Business Network
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