Here's the recipe (taken straight from Pioneer Woman's blog):
1 Can Pumpkin Pie Filling
3 Cups Whole Milk (I did 1 1/2 C. Milk & 1 1/2 C. of Half & Half)
1/2 C. Vanilla Yogurt
Few Dashes of Cinnamon
Cinnamon Graham Crackers (crushed)
Ahead of time place pumpkin pie filling into a freezer safe container and place in the freezer for a few hours or until frozen solid. When it's frozen combine first four ingredients in a blender and blend until smooth. Pour the smoothie into pretty glasses and top them off with some crumbled crackers.
Makes: About 8 Servings
Note: If you are like me and make your pumpkin pies with the Libby's 100% Pure Pumpkin just add the sugar and spices to the pumpkin puree and you are good to go. DO NOT add the milk or eggs.