Pumpkin Pie Milkshake & Pie Sticks with Raspberry-Cranberry Dip from Chef John Ashton

Pumpkin Pie Milkshake

Fall's family favorite pie in a glass. Blend Smucker's® Apricot Preserves, pumpkin, vanilla ice cream, milk and a dash of pumpkin pie spice.


4 large scoops vanilla ice cream

2/3 cup canned pumpkin

1/3 cup Smucker's® Apricot Preserve

1 teaspoon Pumpkin Pie Spice, or more to taste

1/2 cup low fat milk

Handful of ice

Place all ingredients in a blender container. Mix until smooth. Add more milk, if needed, and process to desired thickness.

Pour into four serving glasses.

Serves 4

Raspberry-Cranberry Dip


1 cup Smucker's Orchard's Finest Lakeside Raspberry Cranberry Preserves

2 tablespoons water

1 teaspoon grated orange zest

Whisk together the sauce ingredients in a small bowl. Serve with cinnamon pita chips.

Makes about 1 cup dipping sauce total.

Serves 8