Pumpkin Pie Shake

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.

Yield: Serves 4 (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 47.7g
  • Fiber: 2.7g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 82mg
  • Calcium: 200mg

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)

Preparation

  1. 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.
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