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Pumpkin Pie Latte

Updated: Feb 19, 2022

Recipe is from an IC Safe Cookbook


1-2 tbsp canned pumpkin

2 tbsp vanilla extract

1/4 tsp cinnamon

1/4 tsp ginger

1 cup soymilk

1 tbsp Silk® creamer, optional

3 tsp honey, sugar or sweetener to taste

1/2 cup strong low acid coffee or herbal coffee substitute


In a saucepan, heat soymilk, Silk® creamer, sugar and pumpkin puree until steaming. Stir in vanilla, cinnamon and ginger. Remove from heat. Blend with a hand blender until thick and foamy. Pour into a large mug, along with the brewed coffee. Top with a sprinkling of ground nutmeg.

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