Pumpkin Smoothie

 

INGREDIENTS

1 can (15 oz. size) pumpkin pie filling
3 cups whole milk (more if needed)
1/2 cup vanilla yogurt (up to 1 cup)
A few dashes of ground cinnamon
4 cinnamon graham crackers, crushed

DIRECTIONS

Well ahead of time, place pumpkin pie filling into a freezer-safe container.  Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to the blender,  Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized.  Add more milk or yogurt to get the consistency you like.

Pour into individual glasses and sprinkle the tops with graham crackers crumbs.  Serve immediately!

Another great recipe from The Pioneer Woman

NOTE 
Are you lactose intolerant? Use all the same ingredients but sub unsweetened almond milk for the milk and a large-ish banana for the yogurt. It tastes similar and probably has fewer calories!