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.
Recipe
Author
Hy-Vee Balance Magazine
Save Options
Description
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
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Pumpkin Spice Puree | ||
| ½ c. water | ||
| 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
- Whisk
- Air tight container for storage
- 12-oz. mug
- Blender
Directions
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.
Nutrition facts
Servings
110 Calories per serving
12-oz.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 17g
- Protein: 1g
Daily Values
0%
Iron 1%
0%
Calcium 30%
0%
Vitamin D 25%
0%
Potassium 71%