Rating: 4 stars 3.9
111 Ratings
  • 5 star values: 41
  • 4 star values: 41
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 9

Be warned that this recipe is for pumpkin lovers only! I use my homemade pumpkin puree that I make each autumn and freeze in 2-cup increments, but canned solid-pack pumpkin should work just fine. If you find the pumpkin flavor too intense, try adding a frozen banana. You can play around with the flavors easily by adding some vanilla extract or pumpkin or apple pie spice instead of just cinnamon. My 5-year old and 1-year old love it as the recipe is written. Another option is to not freeze the pumpkin and heat everything through to a simmer for a hot drink.

Recipe Summary

prep:
5 mins
additional:
1 day
total:
1 day 5 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.

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  • Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.

  • Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth.

Nutrition Facts

155 calories; protein 5.3g; carbohydrates 29.3g; fat 2.7g; cholesterol 9.8mg; sodium 327.8mg. Full Nutrition
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