In a small saucepan over medium heat, combine whole milk, canned pumpkin, sugar, and pumpkin pie spice. Stir continuously for about 3 to 4 minutes until the sugar dissolves and small bubbles form around the edges.

Once heated, pour the pumpkin mixture into a container and add brewed coffee and vanilla extract. Stir well to combine, then cover the container and refrigerate for at least 2 hours.

In a blender, add the pumpkin mixture along with vanilla ice cream and crushed ice. Blend on high until the mixture is completely smooth and creamy.

Pour the blended frappuccino into tall glasses, and top each serving with whipped cream and a sprinkle of pumpkin pie spice.