Pumpkin Pie Shake
By: Vivian Levine
2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
¾ cup canned pumpkin
¼ cup packed brown sugar
¾ teaspoon pumpkin pie spice
3 Tablespoons frozen fat-free whipped topping, thawed
Additional Pumpkin pie spice (optional)
Combine first 5 ingredients in a blender, process until smooth. Pour ¾ cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin pie spice, if desired.
4 servings
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