Ingredients:

  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 shots espresso, chilled
  • 1 cup whole milk
  • 1 1/2 cups ice cubes
  • 1/2 tsp xanthan gum
  • 1/2 cup heavy whipping cream, whipped
  • Pinch of pumpkin pie spice

Instructions:

  1. In a small saucepan over medium heat, whisk together the pumpkin puree, brown sugar, water, pumpkin pie spice, and salt. Bring to a gentle simmer for 5–8 minutes, stirring frequently, until the mixture transforms into a thickened, glossy glaze. Remove from heat and let cool completely.
  2. Ensure the espresso or strong coffee is chilled. If necessary, place the hot coffee in a small metal bowl over an ice bath for 2 minutes to prevent ice from melting instantly during blending.
  3. Combine the chilled coffee, milk, cooled pumpkin spice sauce, ice, and xanthan gum in a high-speed blender. Start on the lowest speed to break up ice chunks, then ramp up to high. Blend for 30–45 seconds until velvety and uniform in color.
  4. Pour the mixture into two tall glasses. Top each with whipped heavy cream and a pinch of pumpkin pie spice.