- 1 (15-ounce) can pumpkin pie filling
- 3 cups milk, fat-free
- 1 cup yogurt, low-fat or fat-free vanilla Greek
- Dash cinnamon, optional
- 3 whole cinnamon graham crackers, crushed
- whipped cream, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Ahead of time, freeze pumpkin pie filling in a freezer safe container until frozen solid. Combine the milk, yogurt, and frozen pumpkin in a blender and blend until smooth. Taste and add a dash of cinnamon, if desired. Pour into cups and top with whipped cream, optional. Sprinkle with graham cracker crumbs and serve immediately.