Down here we wear sandals through the end of November, and there’s just no way I could get away with that up north. Another thing I wouldn’t be able to do in November, if I were still up north, is enjoy a Pumpkin Spice shake. The brisk northern fall has weather makes it too chilly to desire any cold beverages.
I’m going to share several pumpkin inspired recipes this month that are easy to make and taste delicious.
The first attempt at this recipe, I did not add any sweetener. I thought the sweetness from the ice-cream would be enough to sweeten the pumpkin, but it wasn’t.
On my second attempt, I used 8 packs of Sweet’N Low® zero calorie sweetener instead of sugar, because I didn’t want to tack unnecessary calories onto this recipe.
- 8 packets of Sweet’N Low® zero calorie sweetener
- 8 scoops of vanilla ice-cream
- 1/2 can of 100% pure Pumpkin
- 2 tablespoons of cinnamon
- 2 tablespoons of all-spice
- whipped cream (optional)
- sea salt caramel syrup (optional)
1. Place the first five ingredients into a blender.
5. You can also top with sea salt caramel syrup.
Did you know Sweet’N Low partnered with Big Brothers Big Sisters this summer? For every cup sampled on their #donthesitaste tour, Sweet’N Low will be making a donation* to Big Brothers Big Sisters to help support their vision to help all children achieve success in life. (*Maximun donation of $49,000.)Although the tour is coming to a close, you can still enter their #donthesitaste photo sweepstakes! The grand prize is valued over $1,300! Check out the gallery and official rules here.
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