Courtesy Ree Drummond, The Food Network
Source: Farmer's Almanac
Photo Source: Unsplash,
INGREDIENTS
1 can pumpkin pie filling (differs from canned pumpkin, as it has spices) or 2 Cups Garden Fresh Pumpkin
3 cups milk
½ cup vanilla yogurt
¼ tsp. ground cinnamon
¼ cup graham crackers, crushed
INSTRUCTIONS
Directions: Spoon pumpkin pie filling into muffin cups, cover with foil and freeze. When ready to prepare, add milk and yogurt to blender. Add four of the frozen pumpkin pie fillings (save rest for another batch). Add cinnamon and blend until smooth. Top with graham cracker crumbs and serve.
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