Name: Healthy Pumpkin Spice Frappe
Prep time: 5 min
Total time: 5 min
Yield: 1 large or 2 small servings
Ingredients: 3/4 cup vanilla almond milk; 3 tablespoons maple syrup; 1 tablespoon instant espresso powder; 1/4 teaspoon pumpkin pie spice; 2 pumpkin ice cubes (pumpkin puree frozen in ice cube tray); 5 ice cubes; 2-3 tablespoons whipped coconut cream (scoop off the top part of a chilled can of coconut milk and whip); pumpkin pie spice

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This healthy Pumpkin Spice frappe tastes very similar to Starbucks’ Pumpkin Spice Frappuccino, but it is made from only wholesome ingredients and is naturally sweetened, vegan and gluten-free.

It is one of my favorite times of the year again!

I love fall time. The turning of leaves, the golden glow of the setting sun…

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and Pumpkin Spice Lattes!!

I always need to have a celebratory PSL (Pumpkin Spice Latte) when they return to my favorite coffee shop every fall. Well, they were actually back end of August (which is still summer) and we still have some really warm daytime temperatures around here.

So when I go for a walk with my baby girl I actually feel more like a cold than a hot drink. And thankfully I can have my PSL as iced blended version.

But to be honest, I really shouldn’t. Going from a really active daytime job to being a WAHM (work at home mom) I am finding my pregnancy pounds clinging on rather stubbornly.

So what’s a girl to do? Of course, I could just skip on my PSL all together, but I had a better idea.

I made my own Pumpkin Spice Frappe with only real ingredients, so I might actually call this a wholesome treat. It also is vegan, gluten-free, and refined sugar free.

There is pumpkin puree in this frappe, which is first frozen in an ice cube tray. Then we have spices, espresso powder, almond milk and maple syrup as sweetener.

This healthy PSL is not quite as sweet as its coffee shop counterpart, but I think that’s a good thing all around (flavor and calorie-wise).

If you want to go all the way with a whipped topping (and still stay dairy-free) you can use whipped coconut cream.

To make coconut cream I chill a can of coconut milk overnight and then scoop off and whip the solid part that settles on top of the can. (Unfortunately, this doesn’t seem to work with every kind of coconut milk but I have had good experience with Thai Kitchen brand).

What is your favorite thing about fall? Do Pumpkin Spice Lattes make the list?