1 (15 oz.) can pure pumpkin puree
4 to 5 scoops vanilla ice cream
1 cup whole milk
1/2 teaspoon pumpkin pie spice 1/4 t cinnamon
real whipped cream sweetened with a little powdered sugar
nutmeg for topping
Combine all, except the whipped cream and nutmeg, in blender and zip until smooth and frothy. Adjust milk and frozen yogurt to your liking if it doesn’t seem thick/thin enough. Add malted milk powder if you want to make a malt, or a little protein powder to make it a power shake. Top with fresh, sweetened whipped cream and a dash of nutmeg.
