Total time: 5 minutes
- 1 can (15 oz) pumpkin pie filling, frozen*
- 3 cups whole milk
- ½ cup vanilla Greek yogurt
- *Place pumpkin pie filling into a freezer-safe container and freeze 8 hours or overnight.
- To make the smoothie, add milk, and frozen pumpkin pie filling to a blender and blend until smooth. Add more milk or yogurt, as needed, to get the consistency you like.
- Pour into individual glasses and sprinkle with nutmeg. Serve immediately.