Serving = 8 oz/ 1 cup
(nutrition is using Great Value cool whip light ... and is already included)
Calories: 153 ................ Carbs: 24 ................ Fiber: 6 ................ Fat: 4
................ Protein: 4 ................ Sugar: 12 ................ Sodium: 57
Ingredients (makes 4 servings)
15 oz Can Libby's 100% Pure Pumpkin (NOT pie filling)
2 cups skim Milk
2 tsp cinnamon
1 tsp nutmeg
1/2 cup Splenda
32 tbsp cool whip light
*** PREP ***
I like my milk shakes THICK...almost like ice cream. So I froze the pure pumpkin the night before. I recommend doing this if you like thick shakes, otherwise it will be somewhat thin and runny. HOWEVER! I suggest freezing it in a ice cube tray, and not in a baggy like me. Otherwise you'll end up stabbing at it with a butcher knife trying to get the damn thing in smaller chunks so it doesn't kill the blender.
:grumble:
Alright...so after you have ice cube sized frozen pumpkin... we can move on... lol
Directions
1) Throw everything into blender (except cool whip!) , and mix until shake consistency. (If your blender is ghetto like mine, slowly add the frozen pumpkin so that it can process it).
2) Pour into cup, and top with 8 Tbsp's of cool whip light. (as you can see in the picture this doesn't actually look like very much, I think its because its so heavy. But dang it, I like a lot of cool whip on my pie! )
Enjoy!
:drinker:
Note - You could probably save quite a few calories by buying the canned whipped cream. It is not as heavy and thick as cool whip, so you seem like your getting a lot more. Also, the splenda is optional. I just felt like it need to be sweeter.
1 cup may seem small, but it tastes JUST like pumpkin pie, and is actually very filling. I can't really imagine being able to drink more than 1 cup without getting pumpkined out.
:sick:
