This sounds awesome... You do have to freeze the pumpkin so there is a little bit of lead time..
Ingredients
- 16 oz pumpkin puree (1 can)
- 2 c milk
- ¼ c brown sugar
- 2 tsp ground cinnamon (i would do more)
Instructions
Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.
Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth.
