Homemade Starbucks Pumpkin Spice Frappuccino & DQ Pumpkin Pie Blizzard

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free, while store-bought options are often less expensive.

Start by making the pumpkin spice syrup.

Combine 3/4 cup brown sugar, 1 cup white granulated sugar, and 1 1/2 cups room temperature water in a pot over medium heat.

Stir until the sugars dissolve, about 5 minutes, ensuring it does not boil.

Once dissolved, reduce the heat to low and add 1/4 cup pureed pumpkin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 2 teaspoons cinnamon.

Whisk to combine and let it simmer for 8 to 10 minutes without boiling until it thickens slightly.

Turn off the heat and let it cool, then pour the mixture through a fine sieve into a bowl to remove solids.

Once cooled to room temperature, stir in 1 tablespoon vanilla extract and refrigerate.

For the frappuccino, blend 1 cup milk, 2 cups ice, and 1 espresso cup of cold espresso in a blender.

Add 1/4 to 1/2 cup of the pumpkin spice syrup to taste and blend until smooth.

Pour into a cup and top with whipped cream, optionally mixing in some pumpkin spice into the cream and sprinkling nutmeg on top.

For the pumpkin pie blizzard, add 2 cups vanilla ice cream, 1/4 cup pureed pumpkin, and 3/4 teaspoon pumpkin pie spice into an immersion blender or regular blender.

Blend until combined, then add 1/4 cup baked pie crust, mixing gently to keep larger chunks of crust.

Serve in a cup or bowl, optionally topping with whipped cream and nutmeg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens