- 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
- 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.