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PSL – with Real Food Ingredients

If you’re like me, you hoard your boots and scarves and specialty hot coffees for that glorious time of year called “Fall.” It just doesn’t seem right to bring out the pumpkins, fall decor and warm clothes till it’s good and chilly. But since I’m in the south (though much more north than most of my life!), I simply can’t wait much longer than the First Day of Fall for a good Pumpkin Spice Latte (hereafter referred to as #PSL). No matter the weather, we’re celebrating the dying of summer heat and the rebirth of the cooler days of autumn….with a fantastic, homemade PSL.

Unfortunately, I cannot handle the local chain stores’ versions and always have to reduce the number of syrup pumps or it is just sugar overload! Even then, it just tastes…fake. So I much prefer to make mine! And of course, with real food ingredients that make it far more nourishing than their storebought cousins. This also means it’s something I am happy to serve up to my kiddos – sans coffee, of course.

PSL - with Real Food Ingredients

Pssst! The Secret is Out!

The real difference? Fresh pumpkin. I’m tellin’ ya, man! It’s the real deal and transforms your drink from what everybody around you is hashtagging to something that they can only dream of.

It’s super easy, too. Go find a pumpkin (put your boots and scarves on – pants not optional!). Wash, cut in half, scoop out the seeds. Place halves skin side up on a pan and roast on 350* for about 45 minutes, until fork-tender. Let cool and scoop out the tender pumpkin. When fully cooled, blend in your blender till smooth. Freeze in perfect batches to make you some future lattes…or save for pumpkin soup later in the day (what I chose to do with this pumpkin).

#PSL with Real Food Ingredients

I have tried a few different recipes and this one is my fave! Omit the coffee for a treat for the kids (I double this for my husband and me to have with coffee and three of my kids to have a full mug without coffee).

Pumpkin Spice Latte
Serves 2
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  1. 1 c. coffee
  2. 1 1/2 c. milk (raw, if possible)
  3. 4 T. maple syrup (what I use)
  4. 6 T. pumpkin purée
  5. 1/2 t. organic cinnamon
  6. 1/2 t. organic clove spice
  7. 1 t. vanilla (make your own)
  1. Mix milk, syrup, purée and spices on low heat and stir occasionally. Turn off heat, pour into a pourable bowl, add the vanilla. Pour 1/2 c. coffee into each mug. Pour the pumpkin mix into the mug. Top with whipped cream and sprinkle with cinnamon.
Growing Up Triplets
To make the whipped cream…

Homemade Whipped Cream

3 c. heavy cream
6 T. organic sugar
3 t. vanilla (make your own)

Place bowl in freezer for about 10 minutes. Pour ingredients into bowl. Whip on medium till peaks form – about 5 minutes. Store in airtight container in refrigerator for about 24 hours, or freeze on wax paper in small mug-sized scoops! (Recipe can easily be reduced but a Kitchen-Aid mixer may not be able to do the job with a reduction to about 1 c. of heavy cream.)

Now, mama, if you’re in the middle of a super busy season and you just can’t try this yet, no worries!! I am well acquainted with these seasons – I don’t have it all together. Really! The important thing is that you get you some coffee. 🙂 And drop me a note and let me know how I can pray for you.

So tell me. How does it compare? Will you ever go back from PSL with real food ingredients?


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    […] a. Pour 1/2 c. coffee into each mug. Pour the pumpkin mix into the mug. Top with […]

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    […] ow heat and stir occasionally. Turn off heat, pour into a pourable bowl, add the […]

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