Pumpkin Spice Season: Pumpkin Frappes (Allergy-Friendly)


And after our short heat wave…it rained last night and is wonderfully cool outside. That just calls to me for a frappe with my breakfast – with a fall twist.


Why, yes, I do have adult sippy lids for my mason jars ;-) No more messes when my toddler knocks my glass over for the 1,000th time…..and the jars? I buy Classico sauces in the jars for the ones that fit canning lids (more to come about that topic again, soon).


Pumpkin Frappe


  • 1 cup unsweetened organic brown rice milk (or favorite non-dairy milk)
  • 2 shots espresso
  • ¼ cup pumpkin purée
  • 1 to 2 Tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1 ripe banana, sliced and frozen
  • ½ to 1 cup ice cubes


Add the milk through pumpkin spice to a high-speed blender, blend on low. Add in banana and ice, process on high, tamping as needed. If not as thick as you like, add more ice.

Serve with a large straw.

Serves 1 Venti or 2 smaller drinks (the mason jar above has about 20 ounces in it).


If you don’t have 2 shots of espresso handy, use cold-brewed espresso, between ¼ to ½ cup– or use a teaspoon or two of  instant espresso powder, a packet of VIA or feel free to leave the coffee out for a pumpkin-maple smoothie. My favorite rice milk is Good Karma Whole Grain Ricemilk, Unsweetened.

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg


  1. Looks delicious….I will try it with oats instead of banana though…you know I loathe bananas, lol!

  2. All things pumpkin – please! I’m so looking forward to fall weather…
    Annie recently posted…Vegan MoFo 10: Grilled PB & J SandwichesMy Profile

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