PLACE ice, bananas, dry milk, pumpkin, ginger and vanilla extract in blender; cover. Blend until smooth. Serve immediately.
• If mixture is too thick, add 2 tablespoons water.
• If fresh ginger is not on hand, substitute 1/2 teaspoon of ground ginger.
• Pumpkin may be stored, up to 1 week in the refrigerator, in a resealable plastic container.