Total Time
10mins
Prep 5 mins
Cook 5 mins

One for your holiday (or anytime) fix. You can freeze the leftover canned pumpkin in ice cube trays. Dump frozen cubes into a ziplock freezer bag for future use.

Ingredients Nutrition

Directions

  1. In a small saucepan, whisk pumpkin into milk. Add sugar substitute, vanilla and pumpkin pie spice. Heat gently, stirring occasionally, just until steaming and foam begins to appear. Pour mixture into a tall mug; add coffee.
Most Helpful

Tastes great and cheaper than Starbucks, but found it to be bit too thick, especially near the bottom of the cup. Maybe it would be better with 2 tablespoons pumpkin? Or strain out the solids after heating?

Outta Here December 18, 2012