Pumpkin Bourbon Shakes

• 4 1/2 cartons (14 oz. each) vanilla ice cream such as Haagen-Dazs, softened
• 2 cups canned pumpkin
• 1 cup milk
• 1/2 cup bourbon
• 1/2 cup packed light brown sugar
• About 1/2 tsp. nutmeg (preferably freshly ground)
• 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• Sweetened whipped cream (optional)

1. Whirl a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.
2. Ladle shakes into 8 tall glasses and top each with a dollop of whipped cream if you like and a little nutmeg. Serve with straws.
3. Make ahead: Up to 1 hour through step 1, freeze airtight; stir before ladling into glasses.
4. Note: Nutritional analysis is per serving.

cartons, pumpkin, milk, bourbon, brown sugar, nutmeg, ground ginger, cinnamon, whipped cream

Taken from www.myrecipes.com/recipe/pumpkin-bourbon-shakes (may not work)