INGREDIENTS:
1 (15 ounces) can solid pack pumpkin puree
1 (12 fluid ounce) can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 1/2 cups water

photo of field full of pumpkins
Photo by James Wheeler on Pexels.com

DIRECTIONS:
Remove pumpkin from a can and freeze for 1 hour. In a blender combine partially frozen pumpkin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.

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