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Creamy Pumpkin Coffee

Prep Time5 mins
Servings: 1
Author: Tina Ruggiero


  • 3/4 cup low-fat milk
  • 2 teaspoons sugar brown or white
  • 2 tablespoons pumpkin puree
  • 1/4 teaspoon vanilla extract
  • 2 dashes nutmeg
  • Dash of cinnamon
  • Pinch of ground ginger
  • 1/2 cup hot coffee


  • Combine the milk, sugar, pumpkin puree, vanilla, nutmeg, cinnamon and ginger in a blend and blend on high speed to puree creating a frothy consistency. Pour into a saucepan and heat until hot but do not boil. Pour hot coffee into mug and top with hot spiced milk.


Tina's tip: This coffee is also delicious iced. Freeze the leftover pumpkin and use it in smoothies, pumpkin bread or pumpkin muffins.
Adapted from The Truly Healthy Family Cookbook