Happy Halloween

{the weed patch}

{paris marais home}

{twig & thistle}

{eddie ross}

{twig & thistle}

{urban comfort}

{Pumpkin Pie Shake, Vivian Summerfield from Cooking Light}

2 cups vanilla reduced-fat ice cream softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice


Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

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