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Pumpkin Pie Shake

Oxmoor House
Yield

Serves 4 (serving size: 3/4 cup)

Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.

Ingredients

  • 3 cups vanilla reduced-fat ice cream, softened
  • 2/3 cup canned pumpkin
  • 1/3 cup fat-free milk
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin pie spice
  • 4 teaspoons graham cracker crumbs (optional)
  • 3 tablespoons frozen reduced-calorie whipped topping, thawed
  • Pumpkin pie spice (optional)

Nutrition Information

  • calories 247
  • caloriesfromfat 0.0 %
  • fat 3.5 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 5.7 g
  • carbohydrate 47.7 g
  • fiber 2.7 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 82 mg
  • calcium 200 mg

How to Make It

  1. Place first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with 1 teaspoon graham cracker crumbs, if desired, and about 2 teaspoons whipped topping. Sprinkle with additional pumpkin pie spice, if desired.

Cooking Light Chill