Pumpkin Frappuccino Recipe

Indulge in the creamy, autumnal delight of this homemade Pumpkin Frappuccino! This recipe transforms leftover canned pumpkin into a cool, refreshing treat perfect for a chilly evening or a cozy afternoon. Customize it with your favorite milk and sweetness level – the possibilities are endless! Get ready to impress yourself and your tastebuds with this easy-to-make, delicious fall beverage.

Prep Time 15 mins
Cook Time 30 mins
Calories 126.2 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Pumpkin Frappuccino 57

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Frappuccino

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How to Make Pumpkin Frappuccino

  1. In a small saucepan, combine 1/4 cup sugar (or to taste) and 2 tablespoons of your favorite syrup (maple or caramel recommended). Stir in 1/2 cup hot espresso until the sugar is completely dissolved.
  2. Add 1 cup of milk (dairy or non-dairy) to the espresso mixture. Stir well and refrigerate for at least 2 hours, or until completely chilled.
  3. Place 1 1/2 cups of ice cubes in a blender. Blend on high speed until the ice is finely crushed but not completely pulverized.
  4. Add the chilled espresso mixture, 1/2 cup canned pumpkin puree, and 1/2 teaspoon pumpkin pie spice (optional) to the blender.
  5. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and frothy. Taste and adjust sweetness as needed.
  6. Pour into a glass filled with ice and enjoy immediately!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

44g

Fat

2g

Carbs

5g

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