Ingredients
- 1/2 cup strong coffee or espresso
or 1-2 espresso shots
- 3/4 to 1 cup milk
whole, 2%, or oat milk
- 2 tablespoons canned pumpkin puree
not pumpkin pie filling
- 1-2 tablespoons maple syrup
start with 1 Tbsp and add more to taste
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
optional
- 1 pinch pinch of salt
optional
- to taste whipped cream
optional topping
- for dusting extra pumpkin pie spice
optional topping
Instructions
In a large microwave-safe mug, stir together the milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt until the pumpkin is evenly mixed.
Microwave 60-90 seconds until hot. Stir well.
Stir in the hot coffee or espresso.
Top with whipped cream and a dusting of pumpkin pie spice if you like.
Tips: Use plain canned pumpkin puree only. Oat milk or whole milk makes it creamier. Leftover pumpkin puree keeps in the fridge about a week.
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