Skinny 5-Ingredient Pumpkin Frappuccino
1 1/2 cups Cold Coffee
1 1/4 cups Almond Milkunsweetened
3 tbsp Pure Maple Syrup
1 1/2 tsp Pumpkin Pie Spice
1/4 cup Pumpkin Puree
Vegan Whipped CreamOptional
It’s officially fall which can only mean one thing…it’s pumpkin time! Most people associate the chilly season with the iconic pumpkin spice latte. But you don’t have to go to Starbucks for your fall-inspired fix. You can save yourself a small fortune (and loads of calories at the same time!) by whipping up your own skinny 5-ingredient pumpkin frappuccino at home.
This delicious autumnal coffee is naturally gluten-free and dairy-free, making it ideal for anyone following a plant-based diet, as well as those with food intolerances and allergies. All the ingredients in this recipe are healthy, natural and easy to find at any grocery store.
If you’re feeling super fancy, you can finish your pumpkin frappuccino off with a swirl of luscious vegan whipped cream and an extra sprinkling of pumpkin pie spice. I swear, after just one sip of this amazing frapp, you’ll agree it’s the best autumn vegan drink ever. Yum!
Tips for making a skinny 5-ingredient pumpkin frappuccino
Use a powerful blender
To make this simple recipe, you mix all the ingredients together, freeze them in an ice cube tray and blend with a little milk. Because there’s such a large volume of frozen ingredients, it’s important you use a powerful blender with sharp, fast-rotating blades.
If your blender isn’t powerful, it either won’t blend the ice properly and you’ll be left with a chunky frappuccino. Or worse — the motor will burn out and you’ll break your blender!
Even though this pumpkin frappuccino is designed to be sipped in the cool fall season, it will still melt down into a regular ol’ coffee if you wait long before serving it. So you get the deliciously thick and frothy texture frappuccinos are known for, I recommend you drink or serve this straight after you blend it. So don’t get the frozen mixture out of the freezer until you’re ready to drink or serve.
Use any nut milk
I used unsweetened almond milk in this simple recipe because it’s my favorite. But if you’re not a fan, you can substitute any other nut milk. Making this recipe with cashew milk, hazelnut milk or pumpkin seed milk (technically a seed milk and not a nut milk, but you can’t argue with double the pumpkin!) would work, too. Just choose your favorite nut milk and go with that.
How to make pumpkin pie spice
Pumpkin pie spice is super easy to find in the US. But if you live anywhere else in the world, you’re probably going to struggle to find it. Instead of paying to have it shipped over from the US, you can make it yourself at home. Here’s how to make your own homemade pumpkin pie spice:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
Mix all the ingredients together and store in an air-tight container.
This recipe only makes a small amount of pumpkin pie spice, so you won’t be stuck with loads of leftovers. And the leftovers you do have, you can sprinkle over anything you want to make taste autumnal — from coffee and oatmeal to ice cream and baked goods.
How to make pumpkin puree
If you live outside the US, you might also find it hard to source pumpkin puree. Thankfully, it’s one of the easiest things in the world to make and requires just 1 ingredient — pumpkin!
If you’re using a whole pumpkin, cut it in half, remove the seeds and stringy bits and place the pumpkin halves face-down onto a baking tray covered in parchment paper. If you’re using pumpkin that’s already been sliced and deseeded, place the chunks face-down directly onto the parchment paper.
Roast the pumpkin at 400F/200C until the flesh is soft and comes away from the skin. How long this takes depends on the size of your pumpkin, but it should be at least 45 minutes. When it’s done, scoop the pumpkin flesh into a blender and blend until smooth.
That’s all there is to it!
What to serve with this skinny 5-ingredient pumpkin frappuccino
You can never have enough pumpkin pie spice — especially not in fall! The season will be over before you know it, so pair the delicious autumnal vegan drink with one of these pumpkin pie spice treats and savor one of the best times of the year for as long as possible.
If you like donuts with your coffee in the morning, you’ve got to try this pumpkin frappuccino with some pumpkin spice latte donuts. The donuts are baked instead of fried, so they’re great for anyone looking for a lighter, healthier alternative. Both recipes include pumpkin puree, pumpkin pie spice and coffee, so they’ll go perfectly together.
For something a little fancier, pair this pumpkin frappuccino with these mini pumpkin pie cookie cups. They look almost too beautiful to eat — like something straight out of a professional bakery! But they only take 35 minutes to make and they’re a lot easier than you might think.
If you’ve got your pumpkin latte ready and you need something to serve it with asap but can’t come up with anything wow-worthy, whip up a batch of these pumpkin cinnamon cheesecake truffles. They’re ready to eat in just 20 minutes, but taste just as good as a real pumpkin cinnamon cheesecake that takes hours to make.
Thanks for reading
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Brew the coffee and cool it.
In a small bowl, mix the milk, pumpkin, sweetener, cinnamon, cloves, and nutmeg together until combined. Pour into ice cube tray freeze for 5 hours.
Once ice cubes are frozen, add 1/4 cup almond milk and ice cubes to your blender and blend on high until smooth and icy.
Add more milk if needed. Top with whipped cream and sprinkle with cinnamon, drizzle with some maple syrup.
|1 1/2 cups Cold Coffee|
|1 1/4 cups Almond Milk|
|3 tbsp Pure Maple Syrup|
|1 1/2 tsp Pumpkin Pie Spice|
|1/4 cup Pumpkin Puree|
|Vegan Whipped Cream|