• 1 15-ounce can of pumpkin (frozen)
  • 3 cups milk
  • 1/2 cup vanilla yogurt
  • 2 ounces espresso (1 double shot)
  • 1/2 ounce pumpkin spice syrup


  1. Remove the pumpkin from the can and place in a freezer-proof container at least overnight, until the pumpkin is frozen. Add all ingredients into a blender, including the pumpkin, and blend until smooth.