Monday, November 23, 2009

Pumpkin Milkshake

I'm in love with everything pumpkin and feel like I have to eat it all before November is done because it's such a "fall food." Who eats pumpkin pie in February?! Nobody.
I made these over the weekend and loved them. We will be making these again. Thanks to Cooking Light for this recipe.

2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
Whipped Cream, optional (we didn't use it)

Get Cookin'

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into glasses. Top each with whipped cream and sprinkle with the additional pumpkin-pie spice, if desired.

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