Healthy Pumpkin Spice Latte

I am a huge pumpkin spice fan.  Huge.  In fact, I look forward to this time of year – all the time!  I am obsessed with everything pumpkin and I love me a good pumpkin spice latte.


That being said, although I love a good PSL, they aren’t the healthiest option and are loaded with sugar (and who knows what else!).  So, if I deem myself favoring one, it is definitely a treat.  In the meantime, if I feel like I want to partake in the seasonal goodness, I make my own healthier version of a Pumpkin Spice Latte (I made one this morning).

Here’s what you need

  • 1 cup milk of choice (I used unsweetened vanilla almond milk)
  • 1-3 tbsp pumpkin purée (I went on the side of 3 tbs)
  • 1 tsp of pure vanilla (not vanilla extract)
  • ⅛ tsp ground cinnamon
  • tiny pinch ground nutmeg
  • tiny pinch ground ginger
  • ½ cup strong coffee
  • *1-3 dates
  1. Add the milk and pumpkin to a small pot. Heat over medium-low heat, stirring constantly with a whisk, until the mixture begins to simmer. Add in the vanilla, cinnamon, and nutmeg (*if you like your latte a bit sweeter, this is where you add the dates. Let them simmer in the wet mixture and they will literally sweeten the pot). Whisk the mixture until it becomes frothy.
  2. Add the coffee to a large mug, and pour the milk mixture on top.
  3. If you fancy yourself a Frappuccino type, let both the pumpkin mixture and the coffee cool (make the night before and let sit in the fridge), toss in the blender or Bullet with some cubes of ice and blend away.

If you want to make your drink even fancier by adding whipped cream, make this healthy version:

  1. One can of full fat coconut milk (Put in freezer to freeze). Once it’s frozen, remove and let sit in room temperature for 30 minutes.  Flip the can upside down and open from the bottom.  The coconut water separates from the milk (you can save the water to drink or for other recipes).
  2. Dump the coconut milk into a mixing bowl (or blender) and whip it on high until you get a nice whippy, fluffy consistency. Add in a little vanilla (or a dusting of Stevia or teaspoon of date water if you prefer it a bit sweeter) and continue whipping.
  3. Add the whip to your drink and dust with cinnamon.



Skinny Pumpkin Pie Smoothie

I love pumpkin.  I love September and October because all the little cafes and coffee shops come out with pumpkin flavored everything.  (Thankfully the closest Starbucks and Second Cup are both more than an hour away in another city otherwise I’d be poor and on a sugar high all the time.)   And because I love trying out new things I’ve been experimenting with pumpkin puree lately.

A few weeks ago I made vegan pumpkin ice cream.  I used the Healthy Vegan Ice Cream recipe from back in June and mixed in some pumpkin puree.  I also added pumpkin pie spice which may make it less vegan but it was delish so I’m not even sorry a little bit. 😉

This morning I decided to forego my eggs and make a pumpkin pie smoothie.

Because I have a long day ahead of me (work, gym then 2 fitness classes) I added a scoop of protein powder.  If you make this recipe you can choose to use the protein or not.

– One cup of milk of choice (I used almond milk)

– 2 tablespoons of pumpkin puree (not pie filling*)

– 1-2 tablespoons of Greek yogurt (plain or vanilla) OR half a banana (I use these for consistency as I like a thick smoothie.  Normally I use the banana but today I used the yogurt)

– 1/2 teaspoon of pumpkin pie spice

(*if you choose to use pumpkin pie filling instead of pumpkin puree, simply omit the pumpkin pie spice.  Also, the filling will likely make your smoothie less skinny.)

Put all ingredients in a blender.  Enjoy.pumpkin-pie-smoothie