PUMPKIN PIE SHAKE
I stumbled upon this recipe on Cooking Light and knew I had to try it. Boy, this did not disappoint. It was so, so good. You must try!
Pumpkin Pie Shake (Adapted from Cooking Light)
2 cups vanilla reduced-fat ice cream, softened
1/2 cup fat-free milk (you can add more to get it to the consistency you prefer)
1/2 cup canned pumpkin
2T packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice (optional)
Combine first 5 ingredients in a blender; process until smooth. Pour ice cream mixture into glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.