Total Time
Prep 5 mins
Cook 5 mins

If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Fore more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog,

Ingredients Nutrition

  • 2 cups non-dairy milk (I used almond milk)
  • 12 cup strongly brewed coffee or 12 cup coffee, alternative drink such as teeccino
  • 3 tablespoons pumpkin puree
  • 2 tablespoons erythritol, xylitol or 2 tablespoons coconut sugar crystals
  • 12 teaspoon vanilla extract
  • 14 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 2 tablespoons coconut coffee creamer (option) or 2 tablespoons soy coffee creamer (option)
  • cinnamon, for dusting


  1. In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
  2. Transfer the liquid to a blender, add the remaining ingredients and blend.
  3. Pour into two large mugs and dust some cinnamon.
  4. Infuse love and serve!