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–+ servings
Copycat Starbucks Pumpkin Spice Frappuccino

Delicious Copycat Starbucks Pumpkin Spice Frappuccino Recipe

Enjoy this Copycat Starbucks Pumpkin Spice Frappuccino that captures fall flavors with rich pumpkin and warm spices.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 2 cups
Course: Drinks
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Drink
  • 1 cup Whole Milk Substitute with almond or oat milk for a dairy-free drink.
  • 1/2 cup Canned Pumpkin Fresh pumpkin puree can also be used.
  • 1 tablespoon Sugar Swap with maple syrup or non-caloric sweetener if desired.
  • 1 teaspoon Pumpkin Pie Spice Substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 cup Brewed Coffee Espresso works well for a stronger flavor.
  • 1 teaspoon Vanilla Extract Optional for a simpler flavor.
  • 1 cup Vanilla Ice Cream Reduce or skip for a lighter treat.
  • 2 cups Crushed Ice Adjust amount according to desired thickness.
  • 1 cup Whipped Cream Optional topping.

Equipment

  • Blender
  • Saucepan
  • Container

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine whole milk, canned pumpkin, sugar, and pumpkin pie spice over medium heat. Stir continuously for about 3-4 minutes until smooth and bubbling.
  2. Pour the heated mixture into a container, add brewed coffee and vanilla extract, stir well, then refrigerate for at least 2 hours.
  3. Once chilled, add the cooled pumpkin mixture, vanilla ice cream, and crushed ice to a blender and blend on high until smooth and creamy.
  4. Pour into a tall glass, top with whipped cream and a sprinkle of pumpkin pie spice if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 55gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 400mgFiber: 2gSugar: 40gVitamin A: 400IUVitamin C: 1mgCalcium: 200mgIron: 0.5mg

Notes

Refrigerate overnight for best flavor enhancement. Customize sweetness and thickness as desired.

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