Pumpkin Frappuccino - cooking recipe

Ingredients

1/2 cup espresso
3/4 cup soymilk
1 cup ice
3 (1 g) packets Splenda sugar substitute
1 tablespoon sugar-free vanilla syrup
3 tablespoons canned pumpkin puree
1 dash pumpkin pie spice (optional)

Preparation

Dissolve sugar and syrup in hot espresso.
Add milk and refridgerate until cold.
Put ice in blender and crush until mostly broken up.
Add cooled coffee, pumpkin, and pie spice if using.
Blend on high for 1 minute or until smooth.