Pumpkin Spice Lattes

The Recipe: Seeing pumpkin everywhere you turn? It's that time of year! Here's a great way to make spur-of-the-moment Pumpkin Spice Lattes with hand-mixed Pumpkin Pie Spice (my recipe includes cardamom), a frothy pumpkin-y "coffee creamer" and strong coffee. Weight Watchers, you're going to love this one, so good, just 110 calories and 3 PointsPlus!

The Conversation: Meet Christina Lane of the St. Louis food blog, Dessert for Two!

Pumpkin Spice Lattes, quick 'n' easy with homemade Pumpkin Pie Spice, a frothy Pumpkin Coffee Creamer. Just 110 calories and for Weight Watchers, #PP3. #KitchenParade

So the first time I met Christina Lane, we met up in a local coffee shop. She'd be the one, she forewarned, who looks "about twelve". And she almost does – cute as a button, as they say! But in fact, Christina is a real-live grown-up with big ambition, a cookbook deal and an eye for food photography.

She also has a compelling blog concept, Dessert for Two, small-scale, miniature versions of favorite (and soon-to-be-favorite) sweets. Within minutes of our first sips of coffee, I knew I'd be sending A Veggie Venture and Kitchen Parade readers her way real soon. So go say "hey" to Christina – I think you'll like her!

And if you like Christina half as much as I like my version of her Pumpkin Spice Lattes, you'll be following her a long time. I served these after a steak 'n' salad Friday-night dinner with family who visited last week. Yep, I served "coffee drinks" instead of dessert. Yep, we loved 'em.

ALANNA's TIPS A quadruple batch of Pumpkin Pie Spice makes about 6 tablespoons spice blend and perfectly fills a re-purposed spice jar. I don't measure but weigh with my much-used kitchen scale, 28g for the cinnamon, 9g for the nutmeg and ginger, 5g for the allspice and cardamom. Cardamom is not traditional in pumpkin pie spice but I just love it. I tried a half batch with kinda-sorta-fresh (one year old? two years old?) pumpkin pie spice from the grocery store. No problem, go ahead, if yours still smells nice 'n' spicy, use what you have! Christina's recipe calls for four whole tablespoons vanilla in the Pumpkin Coffee Creamer: I was happy with just one. If you have any Pumpkin Coffee Creamer leftover, it's also good cold, squirted from a squeeze bottle into morning coffee, just shake first. Or make a Banana-Pumpkin Pie Smoothie, a ripe banana plus Pumpkin Coffee Creamer and ice. Anyone else love-love-love squeeze bottles? Our fridge nearly always has one or two or five filled with salad dressing, chocolate sauce, raspberry coulis, homemade caramel sauce and now, Pumpkin Coffee Creamer! How they manage to put so much air into canned whipped cream, I have no idea. What I do know is that I love how it looks, all fluffy and ribbony. What I do know is that I love that a generous sprayful has only 15 calories. Fifteen calories, people! Spray with (small) abandon! I usually buy the Cabot brand at Trader Joe's. (And in case you wonder, the Cabot people don't know me from anyone. This is "not-not-not" a sponsored post, I just like the stuff, you might too.)


Hands-on time: 15 minutes
Time to table: 15 minutes
Enough for about 8 servings
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 3/4 teaspoon allspice
  • 3/4 teaspoon cardamom
  • 1/8 teaspoon clove, optional
  • 4 tablespoons canned 100% pumpkin purée (not pumpkin pie filling)
  • 4 tablespoons maple syrup or honey
  • 2 teaspoons pumpkin pie spice
  • 3 cups whole milk
  • 1 tablespoon vanilla
  • Strong hot coffee
  • Pumpkin Coffee Creamer
  • Whipped cream
  • Pumpkin Pie Spice
  • Maple Syrup, for gilding-the-lily people

MY PUMPKIN PIE SPICE Stir together spices. Makes 4-1/2 teaspoons, recipe easily halved or multiplied.

PUMPKIN COFFEE CREAMER In a heavy saucepan, stir together pumpkin purée, honey and pumpkin pie spice, turn on heat and let bubble for a minute, warming up the spices. Stir in milk and vanilla, heat until very hot but do not allow to boil. Whip with an immersion blender, adding air and froth to the coffee creamer. Makes about 4 cups, recipe easily halved or quartered.

PUMPKIN SPICE LATTES (finally!) Fill a mug about 1/3 full with coffee, top with hot Pumpkin Coffee Creamer. Top with whipped cream, sprinkle top with Pumpkin Pie Spice. If you like, drizzle the whipped cream with a little maple syrup.

Pumpkin Coffee Creamer Only, Per Half Cup: 95 Calories; 3g Tot Fat; 2g Sat Fat; 9mg Cholesterol; 55mg Sodium; 14g Carb; 0g Fiber; 14g Sugar; 3g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2 & WW PointsPlus 2
Pumpkin Latte, Per Latte, assumes 1/3 cup strong coffee, 1/2 cup Pumpkin Coffee Creamer, 2 tablespoons canned whipped cream, no maple syrup drizzle: 110 Calories; 4g Tot Fat; 3g Sat Fat; 13mg Cholesterol; 63mg Sodium; 15g Carb; 0g Fiber; 14g Sugar; 3g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2.5 & WW PointsPlus 3
Adapted from Pumpkin Spice Lattes from Dessert for Two.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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© Copyright 2014 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I note you say heat mixture to warm spices. My suggestion, based on Indian spice wisdom, would be to put all the dry spices in dry pan to start and heat just to becoming fragrant - then proceed!
    Let me take this opportunity to say thank you for many, many excellent recipes and "conversation." You are one of my few "must reads" in the food world 😊.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna