captain morgan spiced rum pumpkin pie shake {#CaptainsTable}

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When I was testing cocktail recipes in my kitchen for the Captain’s Table Recipe Challenge, I kept thinking how I wanted to create something really sophisticated and “grown up” for my entry. I perused the internet looking for such a cocktail, but nothing really caught my eye. Then it just sort of hit me. I would create something that would be pretty, could double as a dessert, and that would capture the nostalgia of the holiday. What is more quintessentially Thanksgiving than pumpkin pie? I ask you. So here you have it. The Captain Morgan Spiced Rum Pumpkin Pie Shake. Those are little cinnamon & sugar pie pastry stars embellishing the drink. I think they give it something extra. You’ll want to make them in advance and let them cool before blending the shakes.

This is so incredibly delicious, I hope you all love it as much as I do. Happy Holidays, Lovelies.

Captain Morgan will donate $1 to WhyHunger every time the hashtag #CaptainsTable is used across social media during the holiday season. So, please, make sure to add the hashtag whenever you share a holiday recipe or entertaining tip on Facebook, Twitter or Pinterest.

for the shake:

caramel sauce (homemade or store bought is fine)

8 scoops premium vanilla ice cream

1/4 cup pure pumpkin puree

1 teaspoon pumpkin pie spice

2 shots Captain Morgan Original Spiced Rum

real, sweetened whipped cream

cinnamon & sugar pie pastry stars (see recipe below)

Drizzle some caramel sauce on the inside of a big, bubble wine glass. Place the ice cream, pumpkin puree, pumpkin pie spice and the Captain Morgan Original Spiced Rum in the bowl of a blender. Blend until smooth and evenly combined. Pour the shake into the wine glass. Top with a generous dollop of whipped cream. Garnish with a little sprinkle of pumpkin pie spice and some cinnamon & sugar pie pastry stars.

for the cinnamon & sugar pie pastry stars:

~ preheat oven to 450 degrees F. ~

pre-made pie crust dough (I used Pillsbury)

cinnamon & sugar

Using a cookie cutter, cut stars out of pre-made, rolled out, pie pastry dough. Place on a cookie sheet, sprinkle with cinnamon & sugar and bake for 3 to 5 minutes, being careful not to burn. They’re done as soon as they get crispy and golden brown on the edges. Cool before using as a garnish.



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  9 comments for “captain morgan spiced rum pumpkin pie shake {#CaptainsTable}

  1. kim
    January 17, 2014 at 7:50 am

    Wish there was a sugar free type version. This looks so good.

    • Melissa
      January 23, 2014 at 4:12 pm

      You could certainly try using sugar free ice cream, caramel and whipped cream in this cocktail, Kim :)I bet the Splenda version would still be really yummy! thanks for stopping by and for commenting! xo

  2. September 11, 2014 at 9:06 am

    This is amazing, and sounds so good. Pinning.

  3. September 11, 2014 at 9:20 am

    Love all your recipes I’m a pastry chef and have a passion for cooking you keep it real!!

  4. Barbara
    October 24, 2014 at 8:23 pm

    8 scoops of ice cream per serving? Believe me, I WANT to make this and, more importantly, EAT this, but…. I’m confused about the recipe. Is it for one serving?

    • Melissa
      October 25, 2014 at 9:51 am

      Hi Barbara,
      I use 8 actual scoops (not heaping and not cups) of ice cream. This does make a big shake that will fit in a big, bubble-style wine glass. If it seems like too big of a serving, make it two. 😉 It’s got two shots of rum in it, so it could be considered “sharable.”

      • Barbara
        October 25, 2014 at 12:31 pm

        Well, it sounds yummy. Thanks! I’m thinking of making it and dividing it into little shot glasses for a tiny taste dessert to serve at a cocktail party.

        • Melissa
          October 25, 2014 at 4:48 pm

          Fabulous idea, Barbara! Enjoy 😉 xoxo

  5. Denise
    December 20, 2014 at 3:34 am

    Sounds lovely! What is in the pumpkin pie spice please as I don’t think it’s available in the UK?

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