- 1 can Pumpkin Pie Filling
- 3 cups Whole Milk
- 1/2 cup Vanilla Yogurt
- 1 teaspoon Cinnamon
- Graham Cracker Crumbs
Put the pumpkin pie filling into a freezer-safe container well ahead of time and freeze for a few hours. Or at least until solid.
Add milk and yogurt to a blender.
Now drop in the frozen pumpkin pie filling and mix until the frozen filling is totally pulverized.
Add in more milk or yogurt as needed until you get the consistency you'd desire.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs.
To lower the calories, use an unsweetened/unflavored pumpkin puree, non-fat plain yogurt and the sweetener of your choosing.