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      Frequently Asked Questions About Celiac Disease   09/30/2015

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Pumpkin Milkshakes
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Originally when I started making these I used a recipe from some sweetened condensed milk brand or another that had a recipe for apple pie shakes. It was simply the milk, applesauce, spices and ice. (I think) I just used pumpkin instead of applesauce and pumpkin pie spice instead of apple pie spice. I always used about a half a can of pumpkin (the little can) with a whole can of milk. Then as much ice and spice as made me happy.

Alternatively since I have a blender with the individual cups when I made it with ice cream I would scoop in about a scooper full of pumpkin. Two scoops or so of ice cream. Then I would sprinkle in some spice and cover with milk. As you can tell it is all quite scientific.

Now that the only dairy it is safe for me to consume is my raw milk I have a whole new dilemma. I either scoop out the pumpkin onto a sheet into little balls with my cookie scooper and freeze it then just add milk and spice, or alternatively add ice to chilled milk and pumpkin and spice. I prefer not using ice to be perfectly honest, it waters it down too much for my taste and I find I prefer it with cream if I do that.

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I avoid the complicated reasons why I refuse to freeze raw milk, and simply say that it is something I don't do. I'd freeze regular milk, but then again that would avoid the whole problem for me I suppose.

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I'm seeing a coconut milk pumpkin shake in my very near future - thanks for the great idea :)

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