• Freshly brewed coffee
  • 2 tbsp organic canned pumpkin
  • 2 cups milk (use a non-dairy milk of your choice or 2% milk for a creamier, richer texture)
  • 1 tsp pumpkin spice (or ¾ tsp cinnamon, ¼ tsp nutmeg & ¼ tsp ground ginger)
  • Pinch of black pepper
  • 1 ½ tbsp vanilla extract
  • 1 – 2 tbsp coconut sugar or maple syrup



  1. Combine the pumpkin, milk and spices in a pot over the stove. Stirring together until heated through and well combined.
  2. Add the vanilla and sweetener (coconut sugar or maple syrup) and then transfer mixture to a blender. (Or use an immersion blender or whisk in the mixture) in order to froth it up.
  3. Serve 2 parts coffee, 1 part pumpkin mix (or 50/50) – whatever your preferred ratio – in warm mugs.
  4. Top with coconut cream, a sprinkle of nutmeg and a little Nature’s Path Pumpkin Seed + Flax Granola for crunch (optional).