- 1 (16 ounce) can pumpkin puree
- 2 cups milk
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
- 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.