- 1 cup pumpkin puree
- 1 cup milk
- 1 banana, sliced
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight.
- Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes.
- Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.