Ingredients:1/3 C canned pumpkin
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
pinch cloves
pinch nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers
Directions:
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C. Pour into a glass and sprinkle with crushed graham craker crumbs just before serving.
A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.
