Use my homemade pumpkin puree that I make each autumn and freeze in 2-cup increments, but canned solid-pack pumpkin should work just fine
1.Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
2.Heat the bag of pumpkin puree in the microwave on HIGH to soften, 1 to 2 minutes.
3.Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin; blend until smooth