1/2 cup pumpkin puree
1/2 cup milk
2 tsp. packed brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup crushed ice
If you prefer your smoothie thick and slushy, freeze the pumpkin puree in ice cube trays or in dollops on a small baking pan lined with waxed paper first. Otherwise, you can simply use room temperature pumpkin puree in your smoothie.
Dollops (or chunks) of frozen pumpkin puree:
Combine pumpkin, milk, brown sugar, spices and ice in a blender and blend until smooth.
Pour into glasses and serve with a dash of ground cinnamon on top.