Dig in...... To some fall recipes

Bourbon Pumpkin Milkshake Ingredients ​2 cups vanilla ice cream 1/2 cup milk 1/4 cup cream or half-and-half 1 tablespoon vanilla extract ​2/3 cup pureed pumpkin 1/2 tablespoon pumpkin pie spice 1/3 cup graham-cracker crumbs 2-3 ounces bourbon pinch of cinnamon frosting and sprinkles, for rim whipped cream (optional) Instructions1. Add all ingredients to a blender and mix until combined. 2. Rim glasses with a light coating of frosting then dip in sprinkles. 3. Pour milkshake in a glass and sprinkle cinnamon on top. 4. Top with whipped cream, if desired. Makes two milkshakes For the Pumpkin Pancakes: Ingredients: 3-3/4 cups all-purpose flour 1/8 cup sugar 1/8 cup baking powder 1/2 tablespoon salt 1/4 cup pumpkin puree 1 egg 3 cups whole milk 1 tablespoon clarified butter pinch of freshly grated nutmeg For the Vanilla Bourbon Maple Syrup: 2 cups maple syrup splash of bourbon 1 teaspoon vanilla extract or 1/2 vanilla bean scraped ​ Directions:For the Pumpkin Pancakes: 1. In one bowl, mix all dry ingredients. In a separate bowl, mix together the wet ingredients. 2. Combine both wet and dry ingredients and stir in pumpkin puree. 3. Pour batter onto hot griddle. For the Vanilla Bourbon Maple Syrup: 1. Burn alcohol off bourbon in a pot over high heat (be careful, flames will be high). 2. Add the remainder of ingredients to pot and allow to simmer for 30 minutes. Holiday-Perfect Pumpkin Soup Ingredients: 1 cup olive oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1/2 cup chopped garlic 1 cup flour 1 cup Steen's cane syrup 1/4 cup curry powder 2 qt. crawfish stock 1-14 oz. can of unsweetened pumpkin 2 cups fresh corn kernels 1 lb. pealed Louisiana crawfish tails 1 cup heavy whipping cream salt to taste pepper to taste Directions:In a large pot, heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent or for 10 minutes. Stir in flour and cook for two minutes. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in can pumpkin and bring soup to a boil, then simmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste. Yields 12 6 oz. servings.