1/2 can (8 ounces) pumpkin
3/4 cup nondairy milk or vanilla soy yogurt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons brown sugar
4 ice cubes
1. Place all of the ingredients in a blender and blend until smooth.
2. Serve in small glasses with a shot of vegan whip cream and a dash of cinnamon on top.