Prepare Pumpkin Spice Puree: Combine water, pumpkin, maple syrup, ground cinnamon, vanilla extract, nutmeg, cloves, and ginger in a small saucepan. Bring to boiling; reduce heat. Simmer for 5 minutes or until mixture is slightly thickened. Cool. Store in the refrigerator for up to 1 week.
Save some cash, and calories, when you make this fall favorite at home. Just make the Pumpkin Spice Puree and keep in an airtight container for up to 1 week and mix into steamed almond milk when you're ready to serve.
Servings and Ingredients
|Pumpkin Spice Puree|
|½ c.||Hy-Vee canned pumpkin puree|
|¼ c.||Hy-Vee Select 100% pure maple syrup|
|½ tsp.||Hy-Vee ground cinnamon|
|½ tsp.||Hy-Vee vanilla extract|
|¼ tsp.||Hy-Vee ground nutmeg|
|¼ tsp.||Hy-Vee ground cloves|
|¼ tsp.||Hy-Vee ground ginger|
|Pumpkin Spice Latte|
|1 oz.||brewed espresso, or strong coffee|
|2 tbsp.||Pumpkin Spice Puree|
|1 c.||Hy-Vee unsweetened original almond milk|
|2 tbsp.||purchased coconut whipped topping|
|Hy-Vee ground cinnamon, for garnish|
Things To Grab
- 2 small saucepans
- Air tight container for storage
- 12-oz. mug
To Make Lattes: Add espresso to serving mug. Stir in Pumpkin Spice Puree until smooth.
Heat almond milk in a small saucepan over medium heat until small bubbles start to appear around the edges. Remove from heat and pour into a blender. Cover and blend about 30 seconds or until frothy. Pour over coffee mixture in mug. Top with coconut whipped topping and, if desired, garnish with cinnamon.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 17g
- Protein: 1g