Pumpkin Spice Frappuccino


It’s almost fall and thoughts are turning to pumpkin. Except it’s also still summer and temps around the country have barely begun to drop. What’s a pumpkin spice latte lover to do? Well, d’uh. Turn it into a delicious low carb frosty drink. These Pumpkin Spice Frappes will hit that almost-fall-still-summer pumpkin craving.

(6 votes, average: 3.67 out of 5)
Pumpkin Spice Frappuccino


  • 2 cups crushed ice
  • 3/4 cup unsweetened almond milk
  • 1/4 cup heavy whipping cream (or coconut cream)
  • 2 tbsp pumpkin puree
  • 2 tsp instant espresso powder (can use 2 Starbucks Via packet)
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp vanilla extract
  • 10 to 15 drops liquid stevia (or sweetener equivalent to 4 to 6 tsp sugar)


  1. Combine all ingredients except the whipped cream in a good blender. Blend until frothy and smooth.
  2. Add additional sweetener to taste and blend again. Top with lightly sweetened whipped cream, if desired.

Yield: 2

Cholesterol: 81mg

Food energy: 226 kcal

Total fat: 21.86g

Calories from fat: 196

Carbohydrate: 4.24g

Protein per serving: 1.90g

Total dietary fiber: 0.85g

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5 years ago

The recipe looks good but is confusing. The heavy whipping cream is the 3rd ingredient and I would think should be added to the blender and mixed in. Then additional whipping cream would be whipped and added on top which should have been the last ingredient. If the 1/4 cup whipping cream is supposed to whipped for topping it should have been the last ingredient and as such put into directions at end.

5 years ago
Reply to  Rich

The ingredients are listed according to amounts used — most to least. But I think that there is some confusion about the cream as it is listed as whipping cream in the ingredients, but whipped cream in the instructions. I definitely want to make this so I hope I get it right!

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