“The winter holidays are my favourite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don’t have a coffee maker, it’s OK to use instant coffee—just make it stronger.” —Kathie Perez, East Peoria, Illinois
In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight.
Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.