It’s officially pumpkin season! Actually, we’re well into pumpkin season, almost upon peppermint mocha season. In Connecticut, peak foliage will be ending mid-next week. Starbucks released its Pumpkin Spice Latte August 27th, starting the #PSL season earlier than ever.
Until this year, I haven’t hopped on the PSL bandwagon, and to be honest, I’m not really a pumpkin fan. I didn’t try pumpkin pie until my late 20s! Pumpkin wasn’t something I grew up eating, and as a child, I only associated it with carving pumpkins and eating the overly salted seeds. As a new mom, I remember cooking and pureeing some pumpkin for my daughter when we were introducing foods, and she rightfully so turned her nose up to it. Truthfully, it wasn’t prepared in the best way, it was bland and runny. Sorry kiddo!
I also never understood the Starbucks pumpkin spice latte craze. I’m all about autumn, the changing of colors in the foliage, fire pits, bulky sweaters, but I’m more of a peppermint mocha kind of girl. I still haven’t tried Starbuck’s version of PSL so I can’t personally compare the two, so you’ll have to let me know!
Some fun facts about pumpkins!
There are two variations to this recipe, with and without coffee. I use a Ninja Coffee Bar that gives the option to make classic brew, rich brew, over ice, and specialty brew, for a single cup, travel cup, half or full carafes. For this recipe, I use the specialty brew which is the equivalent of a 2-oz shot of coffee.
Instead of canned pumpkin puree, I make my own. I use sugar pumpkins, which are less fibrous, smaller, and sweeter than the pumpkins used for carving. I wash it, and remove the stem and place it in my Instant Pot on top of the trivet along with one cup of water, and cook it on manual HIGH pressure for 13 minutes, then allow the IP to self-release. Once the pumpkin has cooled, I remove the peel and seeds (to be saved for later). The pumpkin chunks get thrown into the food processor/blender/NutriBullet and blended into a puree. Homemade pumpkin puree can last in the refrigerator for about 1 week, or in the freezer for 6-months.
A tall (12-ounces) Pumpkin Spice Latte made with 2% steamed milk contains 300 calories, 11g of fat, 39g of sugar. In comparison, a 12-ounce serving of this PSL (without collagen) contains 163 calories, 3g of fat, and 16 grams of sugar, 12g of which are from the coconut sugar. If you add collagen, it adds 25 calories.
Removing coffee from this has a very minimal effect on the nutrition facts, however, if you can’t handle coffee or caffeine, just don’t add the coffee! I have given this to my children without the coffee so they too can enjoy #PSLSeason.
This recipe can be made AIP friendly by swapping out the oat milk for coconut milk.
Hearthy Foods Halal Beef Collagen
Dairy Free Pumpkin Spice Latte
Nutrition Facts includes the following ingredients: pumpkin pie spice, homemade pumpkin puree, Planet Oat oat milk and coconut sugar.