Ben loves pumpkin. To me, pumpkin is seasonal and should be consumed only 3 times a year: Fall, Thanksgiving, and Christmas. I’m slowly breaking out of that mindset as Ben requests something pumpkin flavored all year long and I’m feeling bad for constantly saying “No, it’s not time for pumpkin!”
Truth is, I made this rule up myself. And, rules are made to be broken, right? So when I came across this simple, healthier pumpkin pie shake recipe on MyRecipes.com I knew I had to go rebellious and treat my husband to this pumpkin delight!
Pumpkin Pie Shake (MyRecipes.com)
2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
⅔ cup canned pumpkin
¼ cup packed brown sugar
¾ 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 3/4 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.