Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.
I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. Over the past few years, I’ve perfected my bartending skills, experimented with countless flavour combinations, and learned a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me looking for fresh inspiration or a complete beginner eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.
In the blog below, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also offer tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.
So, grab your shaker, dust off your favourite glassware, and get ready to embark on a delicious journey into the world of bartending.
Let’s Shake, Sip, and Serve up something amazing together.
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Introduction: Pumpkin Pie in a Glass
When you think of Halloween and autumn, one flavour reigns supreme — pumpkin pie.
This time, I’ve taken those warm, spiced, and nostalgic flavours and spun them into something delightfully cool and creamy — the Pumpkin Pie Frappe Mocktail.
It’s like sipping pumpkin pie through a straw: silky oat milk, golden maple syrup, velvety pumpkin purée, and a kiss of spice blended over ice. Best part? It’s completely non-alcoholic — family-friendly, festive, and perfect for Aussie Halloweens where the weather can still be warm enough to crave something frosty.
Whether you’re hosting a spooky soirée, planning a kids-friendly Halloween night, or simply want a taste of autumn without turning on the oven, this mocktail delivers all the seasonal charm — minus the baking.
The Inspiration Behind the Pumpkin Pie Frappe
Every bartender has their “season” — and for me, autumn is magic in a glass. It’s when the air feels heavier with spice, the playlists get jazzy, and even mocktails start to taste like a cosy hug.
The Pumpkin Pie Frappe was born out of two cravings colliding:
- The comfort of a pumpkin pie, and
- The refreshing chill of a frappe, perfect for our Southern Hemisphere Halloween season.
I wanted to craft something that’s:
- Frosty: Because October in Australia doesn’t exactly call for hot drinks.
- Creamy: Using oat milk for that luscious texture (plus it’s dairy-free).
- Spiced: With just the right mix of cinnamon, nutmeg, and ginger to nod to the classic pumpkin pie filling.
- Simple: Blend, pour, garnish — done.
It’s basically pumpkin pie meets milkshake, without the guilt or the grog.
Pumpkin Pie Frappe Recipe
Ingredients (Serves 2)
- ½ cup pumpkin purée (cooked or canned)
- 1 cup chilled oat milk
- 2 tbsp pure maple syrup
- 1 cup ice cubes
- Optional: ¼ tsp pumpkin spice (or make your own with ⅛ tsp cinnamon, a pinch of nutmeg and ginger)
Garnish
- Whipped cream (dairy or coconut)
- Sprinkle of cinnamon or nutmeg
- Crushed ginger biscuits on the rim (optional but divine)
Method
- Blend: Combine pumpkin purée, oat milk, maple syrup, and ice in a blender. Add pumpkin spice if using. Blend until smooth and frothy.
- Serve: Pour into chilled tall glasses or mason jars.
- Top: Crown each with whipped cream, dust with cinnamon or nutmeg, and if you’re going for dessert flair, rim the glass with crushed ginger biscuits before pouring.
Why This Mocktail Works
This isn’t just another sweet sip — it’s a well-balanced sensory experience:
- Seasonal Comfort: Pumpkin and spice instantly evoke autumn warmth.
- Dairy-Free Friendly: Oat milk delivers a creamy mouthfeel that’s inclusive.
- Dessert-Like Texture: It’s thick enough to be indulgent but still refreshing.
- Family-Friendly: Perfect for kids, teens, and designated drivers.
Think of it as the perfect bridge between comfort and celebration — indulgent yet wholesome.
My First Pumpkin Frappe
The first time I made this was during a Halloween movie night with my family. Instead of dishing up ice cream, I decided to serve these frappes topped with whipped cream and little ginger crumbs.
One of my friends took a sip and said, “It’s like having pumpkin pie and a milkshake at the same time.” That was exactly the reaction I was chasing.
The kids couldn’t get enough — partly because it looked fancy, partly because it felt like dessert. Adults loved it too because it wasn’t too sweet or heavy.
Now it’s a staple at every autumn gathering. We make it with different toppings each year — sometimes a drizzle of caramel, sometimes a cheeky sprinkle of cocoa. It’s one of those traditions that sneaks up on you and sticks.
Variations & Twists
If there’s one thing bartending has taught me, it’s that every recipe is just a starting point. Here are some creative riffs to make the Pumpkin Pie Frappe your own:
- Iced Pumpkin Latte Frappe: Add a shot of espresso for a coffee kick.
- Chocolate Pumpkin Frappe: Blend in 1 tsp cocoa powder or swirl chocolate syrup before pouring.
- Vegan Pumpkin Frappe: Use coconut whipped cream for garnish.
- Spooky Pumpkin Frappe: Top with black sprinkles, edible glitter, or candy eyeballs for Halloween flair.
- Adult Pumpkin Frappe: If you’re off the mocktail wagon, add a splash of spiced rum, bourbon, or coffee liqueur.
Food Pairings
Because a great drink deserves an equally great bite:
Savoury Pairings:
- Spiced nuts or maple-roasted almonds
- Sharp cheddar cheese platter with dried fruit
- Mini savoury pumpkin pies
Sweet Pairings:
- Cinnamon donuts
- Apple turnovers or slices with caramel drizzle
- Marshmallow ghosts or meringue kisses
Festive Pairings:
- Caramel apples
- Fairy floss (for that whimsical Halloween twist)
- Mini pumpkin tarts
Perfect Occasions
The Pumpkin Pie Frappe Mocktail fits right into any festive moment:
- Halloween Parties: A crowd-pleaser for all ages — serve it chilled with Halloween-themed straws.
- Cosy Gatherings: Autumn nights in with friends, blankets, and dessert platters.
- Movie Marathons: Pair it with classic Halloween flicks for the ultimate themed night.
- Family Celebrations: Perfect for long weekends, BBQs, or picnics.
Bartender’s Tips
To make your Pumpkin Pie Frappe Mocktail stand out:
- Pumpkin Purée: Roast fresh pumpkin for richer flavour. Canned works, but roasting adds depth.
- Texture Control: Blend longer for smooth, café-style consistency; pulse briefly for a thicker, icy texture.
- Sweetness Balance: Adjust maple syrup depending on the pumpkin’s natural sweetness.
- Glassware Matters: Serve in tall glasses, mason jars, or even dessert coupes for presentation.
- Chill Everything: Keep ingredients cold before blending for the best frappe texture.
Wrapping It Up: Pumpkin Pie, Reimagined
The Pumpkin Pie Frappe Mocktail captures everything we love about the season — warmth, spice, comfort, and creativity — all spun into a creamy, frosty glass of joy.
With simple ingredients — pumpkin purée, oat milk, maple syrup, and ice — it proves that a non-alcoholic drink can still feel sophisticated, festive, and indulgent.
Whether you’re celebrating Halloween, hosting a dinner, or just want a taste of autumn, this mocktail delivers comfort and cheer in every sip.
So this Halloween, skip the pie fork and grab a straw — because this year, pumpkin pie is meant to be sipped.
Thanks for Joining Us Behind the Bar
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation.
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: Liquor & Gaming NSW.