Prep 2 mins
Cook 1 min
A good way to use up canned pumpkin after the holidays.
Make and share this Diabetes-Friendly Pumpkin Shake recipe from Food.com.
- 113.39 g canned pumpkin, chilled
- 354.88 ml skim milk, cold
- 39.43 ml Splenda granular
- 0.59 ml cinnamon
- 4.92 ml vanilla
- Combine all ingredients in a blender.