I share my healthy vegan pumpkin spice frappuccino, a must-try Starbucks copycat recipe to get you ready for fall without all the excess sugar!
Fall is just around the corner, and as much as I’ve enjoyed the weekend getaways to the cottage and the warm weather I think I’m ready for pumpkin season. From lattes to frappuccinos, we’ve gone pumpkin crazy but I’m okay with that because I love me a frappuccino. I’ve been on a Starbucks copy cat kick these days, and if you missed it last week I whipped up my own version of a Healthy Vegan Lemon Bar Frappuccino. So I’m keeping the frappuccino party going and whipping up a fall-themed fave. Can you guess it??
Here in Canada we’ve been experiencing some hella warm weather, and I have a feeling September is going to be no different, so I’m going to take advantage of that and whip up my own version of a Healthy Vegan Pumpkin Spice Frappuccino.
The Problem with the Starbucks Pumpkin Spice Frappuccino
That’s a no brainer: it’s the sugar. A grande sized Pumpkin Spice Frappuccino clocks in at 450 calories with 73 grams of sugar. That’s basically a full meal, or a really large dessert. My healthy vegan pumpkin Spice Frappuccino is gluten free and has 200 calories less and only 15 grams of sugar. Plus it has REAL fibre-rich pumpkin in it, not some sickly syrup. Yes, it’s still a treat, but it’s far more satiating with far less refined sugar going on and you still get to honour the pumpkin spice tradition!
How to Make This Healthy Vegan Pumpkin Spice Frappuccino
The best part of making this frappuccino is all you need is a blender! This vegan pumpkin spice frappuccino is a simple combination of almond milk, coconut milk, vanilla, maple, pure pumpkin, pumpkin pie spice and ice. Oh and don’t forget the best part: finished with a generous dollop of coconut whipped cream, a few sprinkles of pumpkin pie spice and crushed gluten free graham crackers.
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It’s obvious that I’ve been on a serious Starbucks copy cat kick these days, so let me know which frappuccinos or other Starbucks drinks you want to see me makeover!
Healthy Vegan Pumpkin Spice Frappuccino
- 4 tsp instant coffee granules
- 2/3 cup canned pure pumpkin
- 1 1/2 tsp pumpkin pie spice
- 2/3 cup unsweetened vanilla almond milk
- 2/3 cup lite coconut milk from the can
- 2 tsp maple syrup or to taste
- 1 tsp vanilla
- 2 cups ice
- Whipped coconut cream
- Pumpkin pie spice
- Crushed graham crackers vegan, and gluten free, if needed
- In a blender, puree all of the ingredients until smooth.
- Top with whipped coconut cream, pumpkin pie spice and crushed graham crackers, if desired.
Updated on July 21st, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Niko Wearden says
So happy to find this recipe! Delicious!
Elise Wilson says
Delicious!! I added both lite coconut milk and unsweetened coconut cream and instead for sweetener I used sugar free maple syrup. Macros are only 150 calories that way. Amazing recipe! Tastes 10x better than Starbucks and I don’t feel guilty drinking it.
Abbey Sharp says
Awesome! Thanks so much for sharing 😉
GiGi Eats says
You seriously hit the nail on the head with this one! They look the SAME!
Abbey Sharp says
Right! Super tasty too