- 1 cup half-and-half cream
- 4 cups vanilla ice cream
- 1/4 cup canned pumpkin
- 1/4 teaspoon pumpkin pie spice
- Whipped cream and ground nutmeg
- In a blender, combine half of the cream, ice cream, pumpkin and pumpkin pie spice; cover and process until smooth. Pour into chilled glasses. Repeat. Garnish with whipped cream and nutmeg. Serve immediately. Yield: 4 servings.
Originally published as Pumpkin Shakes in Holiday & Celebrations Cookbook 2006 , p145
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