Pumpkin Spice: Lattes, Frappucinos, and Custard, OH MY!

Pumpkin Spice Lattes from the Whole 30 Kitchen!

One Little Pumpkin: 3 Pumpkin Spice Lattes, 3 Frappucinos and a dessert, too!

An old blog post from August 30, 2013 on my old blog: 

Spent the better part of my day dreaming about Pumpkin Spice Lattes at Starbucks, but alas, I’m on Week 3 Day 17 of the Whole30 so that’s a giant no-no. But it is National Coffee Day so I was determined to have one! This is my The Whole30 | Whole9 compliant Pumpkin Spice Latte Frappucino! Well worth all the thought that went into it!

Made lots of different ways, but this one was with a real organic pumpkin, coconut milk, espresso, ice, and coconut oil all into the blender! BAM! Take that Starbucks! It was paleo, whole30 compliant, dairy-free, sugar-free, contained no sweeteners, delicious, vegan and vegetarian.

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It all starts with a fresh pumpkin!

HOW TO ROAST A PUMPKIN

Roasting a fresh pumpkin is amazingly easy and so much tastier than canned pumpkin! Halved my pumpkin, deseeded it, sprinkled it with nutmeg, pumpkin pie spice, and cinnamon. Placed it flesh side down into a baking dish filled with 1/4 inch of water, and baked it for an hour on 400 degrees. When I took it our of the oven, it was so easy to scoop out of the shell. And was delicious enough to eat straight with a spoon. 🙂 (I’ll never buy canned pumpkin again!)

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And with just one little pumpkin, I made three Pumpkin Frappucinos, three Pumpkin Spice Lattes, and a Pumpkin Cacao Custard!

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Pumpkin Lattes (Iced) Serves 2

1/2 cup baked organic pumpkin

4 shots espresso

1/2 cup coconut milk (I am currently dairy-free, but my family drinks raw milk and almond milk, you can sub whatever you wish)

1 tsp of pumpkin pie spice

1 tsp of coconut oil

Throw it all into the blender and blend it up. Pour over ice and enjoy! #dairyfree #sugarfree #vegan #vegetarian #paleofriendly #whole30compliant #idontneedStarbucks #beyourownpbarista

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And here another time, I made it homemade the same way as above, but with a twist: I frothed my coconut milk! It really pays to own a home espresso machine! Oh mama! Such a treat!

Pumpkin Spice Latte (Hot) Serves two

Same recipe as above, but leave the coconut milk out when you blend. Then using a milk frother, steamer, or espresso machine, froth your coconut milk till its the desired foam and heat that you like. Pour blended pumpkin-espresso mixture into a cup, then add frothed milk of your choice over coffee. Voila! #PSL!  #dairyfree #organic #pumpkinspicelatte #sugarfree
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Pumpkin Pie Frappucinos (Serves about three)
Same ingredients as above, except a for a couple substitutions.
For my kids I used raw milk from Organic Pasture’s Dairy. I also added a little bit of raw organic coconut sugar, about 2 tsp. All into the blender with about a cup of ice, and bam! Pumpkin Spice Frappucinos that are #guiltfree! (and a lot cheaper than Starbucks!)

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And then finally, the Piece de Resistance: Pumpkin Cacao Custard. I’m not even kidding you, this is simply insane. I had not had dessert in a few weeks when I came up with this creation. I have been tweaking it and making it every couple of days since. This has what I lovingly say has #everythingbuthekitchensink in it. 🙂

Pumpkin Cacao Custard
Ingredients:

1 cup fresh roasted organic pumpkin
4 squares of dark cacao chocolate bar (for a rich, deep flavor, I use 100% dark cacao from the baking aisle)
2 tsp cacao or cocoa powder
handful of nuts (I used both pecans and pistachios)
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of salt
1 tsp of pumpkin pie spice
3 large organic eggs
1 cup full fat CANNED organic coconut milk (do not use boxed because there is not enough fat)
Throw it all into the food processor and blend away until it’s the consistency that you prefer. I kept mine a little on the chunky side.
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Put it in a 350 degree oven and bake for 60 minutes. #easyaspie except it’s #custard 🙂

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And then I served it up hot for breakfast, in a bowl, topped with whipped, chilled coconut milk and topped with crushed pecans. Absolutely divine treat! My kids loved it and thought it was pumkpin pie. But guess what? This is so much more than pumpkin pie. It’s pie but without all the junk! #grainfree #glutenfree #dairyfree #sugarfree and I don’t have to feel guilty about giving them something this decadent.

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All in all, I have made so many beverage combinations now that I know what to do with a fresh pumpkin! And it has been a lot of fun AND tasty!

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For more fun kitchen ideas about making your favorite meals healthier, visit my Instagram account: @Cavegirlcoffee

For info about raw milk, you can contact our favorite dairy, Organic Pasture’s Dairy in Fresno, with delivery and locations all over!

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