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

4 5

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?