Whether you’re on #TeamPumpkinSpice or #TeamAppleCider (or you’re a cross-over like me), this time of year is sure to make you happy! And if you enjoy the tastes of fall without all the added sugar, this sugar-free Pumpkin Spice Latte is sure to put a smile on your face.
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Bad habits are hard to break — like driving through Starbucks for that overpriced and over-sugared latte. One of the keys to breaking those bad habits is to think of all that you have to gain (or lose).
In this case, by breaking up with your Starbucks Pumpkin Spice Latte you’ll be ditching 49 grams of sugar. 49 grams!!! That’s over 12 teaspoons of sugar in a 16 oz drink. Yowsers. That’s a lot of inflammation-inducing sugar.
Hint: ALL that sugar, might be part of the reason you’re so addicted to those lattes! Time to rip the bandaid off my friend, and reach for an alternative.
With this homemade recipe, you’ll have the added addition of pumpkin to your pumpkin spice latte. Yup, that’s right — Starbucks version doesn’t even have any pumpkin in it! And adding pumpkin to your diet is a good thing. It’s is packed with nutrients and beta-carotene—check out all of the awesome benefits of eating pumpkin.
Ready to get started? In less time than it takes you to drive to Starbucks, you can have a delicious sugar-free pumpkin spice latte (with real pumpkin in it too. Fancy that.)!
Pumpkin Spice Latte (sugar-free)
Yield 4 servings
You don't have to give up your favorite fall drink. Enjoy a pumpkin spice latte without all the sugar!
- 2 cups unsweetened almond milk (or milk of choice)
- 2 cups freshly brewed hot coffee or espresso
- 4 Tablespoons pumpkin puree
- 1/3 cup stevia/erythritol Blend like Pyure (or ¼ cup maple syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt
- ¼ cup whipped heavy cream or coconut cream, optional
- In a medium saucepan, heat milk along with the pumpkin puree and pumpkin pie spice over medium heat. Let it simmer for 3 to 4 minutes, till the pumpkin puree smells cooked.
- Add the stevia/erythritol blend or maple syrup, and the vanilla with a pinch of salt. Whisk it well till the sweetener dissolves.
- Stain the liquid.
- Using either a regular blender or an immersion/stick blender (this is the one I like), blend until frothy.
- Divide the freshly brewed coffee among 4 cups.
- Top each cup with about ¼ cup of the blended pumpkin creamer.
- Garnish with a tablespoon of whipped cream in each mug (optional) and a light dusting of ground cinnamon. Enjoy!
1. Instead of Pumpkin Pie Spice, you may substitute for the following spices:
- ½ teaspoon of ground cinnamon
- 1/8 teaspoon of ground cloves
- ¼ teaspoon of ground ginger
- 1/8 teaspoon of ground nutmeg
2. Be careful while blending the hot pumpkin creamer! Use a thick towel to cover the top of the blender to let the steam escape.
3. The blended pumpkin coffee creamer can be kept in the refrigerator for later use. Just heat it in the microwave for few seconds and blend with coffee.
If you’re as big of a pumpkin fan as I am, you’ll be happy to find some of these other grain-free, sugar-free and naturally-sweetened pumpkin treats. Bring on the tastes and smells of fall!
- Grain-Free Pumpkin Cake with Cream Cheese Frosting
- Protein Packed Pumpkin Roll
- Cranberry Pumpkin Muffins
- Easy, Grain-Free Pumpkin Pie
- Pumpkin Pie Shooters
- Pumpkin Chocolate Chip Cookies
- Dairy-Free Pumpkin Spice Cheesecake