If you have your own favorite pumpkin pie filling recipe, make it and then skip to step 4. Otherwise…

Preheat oven to 425° F.

Whisk eggs and milk and pumpkin pie spice and mix with the Libby’s Easy Pumpkin Pie Mix.

Put a pan large enough to hold a pie pan into the preheated oven. Pour hot water into the pan to 1/2 inch deep.

Put glass pie pan (with no crust) into water filled pan (water bath). Fill pie pan with pie filling mix.

Cook for 15 minutes.

Reduce heat to 350° F. Cook for 45 minutes. Check for doneness by inserting a knife into the center of the pie. Pie is done when knife comes our clean. With the water bath, this make take longer than a normal pie would take to cook.

Let pie filling cool. Once completely cool, cover (or transfer to tupperware) and put into the freezer until frozen.

Add ice cream, milk and 1/4 of frozen pie mix to a blender. Blend on high until smooth and mixed. Add more milk or ice cream until you get a thick, but creamy texture.

Pour into cups and top with whipped cream.

Add cherry, or sprinkles or just a straw.

Drink and experience nirvana.