Pumpkin Pie Frappe
|1/3||cup canned pumpkin puree|
|1/4||cup Sugar In The Raw®|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1||cups whole milk|
|4||cups vanilla ice cream (slightly softened)|
|Grated nutmeg for garnish|
Combine all the ingredients in an electric blender and blend until smooth. Serve in frosted glasses and garnish with the nutmeg.
Be aware that there is a difference between pumpkin puree and pumpkin pie canned mix. The pumpkin puree works best for this recipe.
Note: The frappe can be stored in the freezer if not serving immediately. The consistency will be like soft ice cream.
Per serving: 400 calories, 19 g fat (12 g saturated fat), 53 g carbohydrate, 8 g protein, 2 g dietary fiber, 210 mg sodium.
by Becky Veilleux Ouellette
this is good