So Simple Pumpkin Spiced Coffee

So Simple Pumpkin Spiced Coffee Recipe

It’s hard to not get caught up in all the pumpkin spiced hype. Coffee shops have been on the band-wagon even before the leaves started to turn. Now that October is here, I think it is fair to start filling the kitchen with pumpkin spiced everything. I love cafe style Pumpkin Spiced Lattes but I also know that they are so loaded with sugar and not worth the post-latte crash. Here is my healthier alternative to the sugar-loaded versions. This So Simple Pumpkin Spiced Coffee may turn out to be a regular in your autumn morning routine.

“Cinnamon has been shown in help regular blood sugar levels. Studies demonstrated benefits in 1g or 3g servings. Adding 1/4 tsp of cinnamon to your day may help with better glycemic control”.

You don’t need an espresso machine at home to enjoy cafe style seasonal drinks. I used freshly brewed coffee, but feel free to use leftover coffee as it is going to be reheated on the stove top anyway. For even more time saving a Pumpkin Pie Spice Blend can be pre-purchased, or made in advance (here’s a simple recipe from Wellness Mama). For a creamier consistency use a milk or milk alternative with a fat content. I used organic soy milk, but homemade almond milk or hemp milk would taste great too. See my recipe for Homemade Hemp Milk.

So Simple Pumpkin Spice Coffee

If you are like me and do not own an espresso machine but would still love to enjoy a healthy pumpkin spiced latte when the season hits, then this is the recipe for you. It's so simple to make and helps you use up that leftover pumpkin pie filling that you've been looking for a use for

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Person
Calories 160 kcal


  • 1 cup of brewed coffee
  • 1 cup of organic soy milk or homemade milk alternative*
  • 1-2 tbsp pumpkin pie filling (I use 2)
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • pinch of cloves ground (optional)
  • 1 tbsp honey unpasterised


  1. Combine the coffee, soy milk or milk alternative, pumpkin pie filling and spices in a saucepan and bring to a boil. You may want to use a whisk to ensure the pumpkin pie filling mixes through.
  2. Once heated, remove from heat and stir in honey until well combined. Enjoy!

Recipe Notes

*homemade nut or seed milks have a higher fat content than store-bought varieties, giving a creamier end product.
Make it Vegan: Use maple syrup in place of honey.
Make it Soy Free: Use homemade almond milk or hemp milk. Make it Simpler: Use a pre-purchased or pre-mixed pumpkin pie spice mix, or even a chai mix will do.

Nutritional Information

Nutrition Information per one serving
Calories: 160
Total Fat: 4.0g
Sodium: 108mg
Potassium: 310mg
Carbohydrate: 25g
Fibre: 1.6g
Sugar: 17g
Protein: 7.2g
Calcium: 300mg
Iron: 0.8mg

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