Pumpkin Frappuccino


I’m one of “those people” whose idea of coffee is a little bit of coffee and a lot of cream and (sugar free) flavor syrup.  I try not to consume a lot of carbs that 1) I can’t chew and 2) that aren’t dessert, so every year at this time, I get serious pumpkin frappaccino envy every time I pull up to order a coffee.  They don’t offer a sugar free variety.  And that really sucked for me, and no doubt for diabetics.

Until I saw this pin for how to make your own low calorie, high flavor pumpkin frappaccino over at Peanut Butter and Peppers.   This is a great site to peruse if you are looking for low calorie spins on your favorite meals and treats.

This recipe couldn’t be easier.  Honestly, the hardest part was figuring out how to freeze the coffee my husband made the night before I made these.  I ultimately used tupperware containers, but that was a mistake, I had to wait way too long for it to thaw enough in order for it to reach down to the blender blades.  Next time I won’t be lazy, and I’ll dig out the ice cube trays.

I slightly modified the original recipe to accommodate what was in my pantry and here’s what I used, in addition to the partially thawed coffee.

Here’s the very complicated process for creating this delicious frozen coffee.

1 1/2 cups coffee, frozen, partially thawed

2 Tbsp. pumpkin, canned

1/2 tsp. vanilla extract

1/4 tsp. pumpkin pie spice, ground

2 tsp. splenda

1/2 cup unsweetened almond milk

1/4 tsp. cinnamon

whipped cream to garnish

Toss all of your ingredients, except the whipped cream, in the blender.  Blend until it is all nice and smooth.

I guess the color of the paint really lives up to it’s name: Pumpkin Butter!

Pour it into your serving cups (This recipe makes 2 servings).  Top with whipped cream.


It’s that easy.

When you’ve had your fill of pumpkin (anything is possible), try the Peanut Butter and Peppers take on the Gingerbread Frappaccino.

Ahhh, autumn, my favorite season. Beautiful, cooler temperatures, and tons of seasonal goodies to tempt to you get a little too comfortable in those yoga pants.

Bring on the gluttony.


6 responses »

  1. This looks yummy! I always get excited when I see recipes that don’t use cow’s milk. Since I’ve given up dairy I feel left out all the time with stuff like this. Here, all I’d have to do is skip the whip.

  2. I don’t know if you got my first message, but I wanted to say thank you for featuring my drink on your blog! he he Your pumpkin frappe looks delish and I love your glass it’s in, too cute!

    Want to know a secret to frozen coffee? I place my coffee in a shallow tupperware container and freeze. To thaw it out, I place in the microwave for about 45 seconds, until it softens up. Because the coffee is so cold you would never know. I do this every time I make a frappe. I don’t have patience to wait for it to thaw out! 🙂

    • Oh my gosh, I didn’t see your message, it was stuck in my spam folder! Thank you for the tip, I appreciate it, and thanks for the inspiration to create such a delicious drink at home! 🙂

  3. Pingback: It’s Getting Hot in Here « Very Pinteresting

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