Mormon Pumpkin Spice “Latte”

I loved (love) coffee. I miss it some days. The most difficult of those days come during Pumpkin Spice Latte Season. I’ve been jonesin’, man. EVERYONE has them. Everywhere I turn I see them. This is not helpful. So I found a recipe online for a pumpkin spice latte sans coffee. Here is the recipe:

1 cup of pumpkin puree, 4 cups of milk, 1/4 cup white sugar, 1 tablespoon vanilla, and 1 teaspoon cinnamon. You combine them all in a saucepan, use a whisk to make sure they’re all mixed up, and you simmer (not boil) over medium heat.

That’s it. BAM. Easy peasy. So a couple things about this:

  • It’s sweet. It doesn’t have the bitter taste of coffee to offset it.
  • It’s pumpkiny. Again, without coffee you can really taste the pumpkin. Not just in flavor, though. There are some little teeny pieces of pumpkin pulp.
  • The original recipe didn’t call for Ready Whip, but I put some on because, well, yum. Once it melted, it turned into that frothy goodness that you find with a “normal” latte. Did I say yum yet?

None of those things bothered me. In fact, I like it sweet and pulpy. I’m a big fan of all things pumpkin.


This is what happens when you REALLY want to open a can and your husband took the can opener to work. Just sayin’.


The final product…almost, I guess. This was before the whip cream.


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