The day before Thanksgiving I drove over to my parents’ house to help my mom cook for our family Thanksgiving. My mom is full of hilarious family stories, and not too strict about following recipes, so she’s a pretty fun cooking partner in my opinion.
Anyway, that morning I noticed that she had already baked not one, but two pumpkin pies. She had also made pecan pie and a cheesecake. So I was thinking that most likely there would be leftover pumpkin pie the next day, which got me dreaming up fun ways to use leftover pumpkin pie. You know, other than the obvious “breakfast pie” option. 🙂 So working again with Nespresso on the “Experience a Cup Above campaign”, I decided to make this Leftover Pumpkin Pie Frappe.
I used my Nespresso VertuoLine Evoluo machine to make the espressos I used in this recipe. I’m still loving this machine because the Grand Cru capsules take absolutely no time. So it’s super simple to make high-quality espresso at home. Especially for ideas like this, it’s nice not to have to go through the long, manual process of prepping an espresso shot.
The machine also brews full cups of traditional coffee so you could also use a small, strong cup of coffee in place of the two espressos if you like.
2 shots of espresso
2 slices of leftover pumpkin pie
1 cup ice cubes
3 scoops of vanilla ice cream
1 cup milk
caramel for drizzling in the cups (optional)
whipped cream to garnish
Simply combine the first five ingredients listed in a good blender and pulse until mostly smooth. You don’t want to over blend, just enough to remove any large pieces of ice. The ice gives the drink a fun texture, slightly different from a smooth milkshake.
I garnished mine with a tiny slice of pumpkin pie, pretty much just because I thought it was really cute. 😉 These are rich and oh so good, so be sure to share, and feel free to divide it up into four servings if you want to make it a little bit lighter. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.