1/2 cup pumpkin
1 cup milk
1/3 cup sweetened condensed milk
1 tablespoon vanilla yogurt
1 teaspoon pumpkin pie spice
1 cup ice cubes
1. Place all ingredients into the blender in the order listed and secure lid.
2. Select low speed.
3. Turn machine on and slowly increase speed to High.
4. Blend for 45 seconds or until desired consistency is reached. Top with whipped cream and a dust of cinnamon.
5. In place of canned pumpkin, remove seeds and place a whole pie pumpkin in the oven and bake at 325°F (160°C) for 1 hour, or until a knife can be inserted through the peel. (Do not under-bake, or pie will be watery.) Discard peel. Refrigerate or freeze excess pumpkin.