Pumpkin Spice Frap Recipe

Pumpkin Cloud Coffee Frap Recipe


This recipe is DELICIOUS!!!!!! September 1 is tomorrow and we are ready for all the fall fun!

Some fun recipes and pumpkins are here to make September work when its still warm outside! 

( check out the video here)

Canned pumpkin puree works well in this recipe.


2 cups milk (dairy or non-dairy) whole or 2%
2 tablespoons pumpkin puree
1 to 3 tablespoons sugar, depending on how sweet you like it
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for serving
1/2 cup cold coffee
Regular Whipped cream or pumpkin whipped cream for serving
  • Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
  • Milk: This tastes best with whole milk. Non-dairy milk like soy, almond, or coconut milk will also work.
  • Sugar: This recipe calls for 1 to 3 tablespoons of sugar. How much you use is up to you. You can also use a sugar substitute. Add to taste.
  • Pumpkin Pie Spice Blend: Find pumpkin pie spice at the store or make it at home. You likely have everything you need to make it already. Mix the following spices in a spice jar: 1 1/2 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2 teaspoon ground nutmeg + a pinch of ground cloves.
  • I added a ice to the blender with the coffee to go the “frap” route.

Pumpkin whipped cream


1 cup heavy cream
1/3 cup pumpkin puree
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon


  • Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks.
  • Stir in vanilla and cinnamon and continue to whisk until the cream forms stiff peaks.
  • Gently fold in pumpkin puree with a spatula.
  • Serve over a pumpkin latte on pumpkin pie, or on spice muffins.


recipe from my friend Kathleen


August 31, 2020


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