This is what happens when Summer meets Fall:
Hellooooo Fall.
Yes, Fall is fast approaching, meaning it’s once again time for comfy boots and sweaters, crisp and juicy apples, tangerine leaves that get lost in the whistling breeze…
And pumpkin.
Lots and lots of pumpkin.
What better way to welcome Fall than with a homemade Pumpkin Spice Frappuccino?
You don’t even need to leave your pajamas!
Pumpkin Pie Frappuccinos
(makes 2 large servings)
Inspired by my Healthy Starbucks Frappuccino Recipe.
- 2 cups milk of choice (480g)
- 1/2 tsp pure vanilla extract
- 2 tsp instant coffee granules (decaf or regular)
- scant 1/16 tsp salt
- stevia extract to taste, or 3 tbsp sugar (or other sweetener of choice)
- 1/2 cup canned pumpkin (120g)
- 1/4 tsp cinnamon (or pumpkin pie spice)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. Note: the flavor and texture will obviously vary depending on your choice of milk. I’m sure many types of milk will yield a good result, but I’ve only tried the recipe with Silk almond milk.
Fill in the blank: The best thing about Fall is _____________.
Pumpkin season? Apple season? Butternut squash? My favorite part of Fall is probably the cooler weather it brings. Goodbye 100-degree days!
Link of the Day:
……………….Homemade Luna Bars
Hi Katie, I stumbled across your site, not knowing I already follow you on pinterest! LOL! I was looking for a healthy clean pumpkin pie recipe online and found your blog! I LOVE IT! I actually am working on a clean eating cook book and always look for inspiration. Can you offer me any pointers on starting a food blog? Do you have a culinary background? Your Desserts look MOUTH watering and I can’t wait to try some of your recipes with my son. He doesnt have any allergies, I am just a mom wanting to not deprive him of sweets and treats, he is 5 afterall, but I want to keep him as healthy as possible. Any tips you can offer will be greatly appreciated, I am just looking on where to start..Thank you and Thank you for such a GREAT BLOG! 😀
Here are all of Katie’s posts labeled “blog tips” https://lett-trim.today/tag/blogging-tips/%3C/a%3E%3C/p%3E
Do you think you could use already made coffee instead of instant?
found your recipe on pinterest and it’s SO yummy! thanks so much for posting.
Is it possible to make this without coffee?
Can I use canned pumpkin puree instead of canned pumpkin?
That’s actually what is meant by canned pumpkin. So yes!
Hi. I am wondering if you have any healthy smoothies that made from veggies and fruit combined. Am sooooo tired all the time and thought that if I could just get some good smoothie recipes, they may help. Appreciate any help that you can give.
She has many! Try the Carrot Cake Milkshake! https://lett-trim.today/2011/04/20/its-now-possible-to-drink-carrot-cake/%3C/a%3E%3C/p%3E
Sorry if this has already been asked but what whipped cream do you use on your drinks?
Probably this one!
https://lett-trim.today/2013/01/14/homemade-reddi-wip-whipped-cream/%3C/a%3E%3C/p%3E
Thanks for this delicious pumpkin recipe! Loved it!
Hi, made this drink last nite and we liked it. Used 2% milk. Added a little nutmeg. Oh and we wanted right away so I didn’t freeze. Was kinda watery but still good. Making freezing version today.
It’s cold here, so I warmed this mixture on the stove. Delicious! The texture’s a bit funny because of the pumpkin, I think, but in a frappucino it’s be undetectable. Thanks, Katie!