Line a baking sheet with wax paper. Use a tablespoon to dollop canned pumpkin into little mounds (you should get 22 to 24 tablespoon-sized mounds out of one can of pumpkin). Place baking sheet in freezer and freeze for a couple of hours until solid. Peel pumpkin disks from wax paper and set aside.
Measure oats into blender. Blend until ground into a fine powder. Add frozen pumpkin, yogurt, milk, honey, vanilla, pumpkin pie spice, and cinnamon. Blend until completely smooth. Serve immediately.
You may use nonfat, lowfat, or regular vanilla yogurt.
You may use whole milk, 2%, skim milk, almond milk, or your favorite type of milk.
Feel free to tweak the honey and spices to your taste.
For a large single serving, you may cut the recipe in half and use only half a can of pumpkin.