Pumpkin Pie Latte

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVING SIZE

1 person

Pumpkin Pie Latte

Ingredients

1 Tbsp pumpkin purée

1½ tsp date syrup (optional)

½ tsp Beller Nutrition Pumpkin Pie Spice Blend

¾ cup soy milk or protein-rich milk of choice

2 espresso shots (or ½ cup strong-brewed coffee)

Featuring: Pumpkin Pie Spice

This cozy blend features organic Ceylon cinnamon, known as “true cinnamon” and naturally much lower in coumarin than common cinnamon. Layered with ginger, nutmeg, cloves, allspice, and orange peel for a uniquely Beller Nutrition twist. Perfect for pumpkin spice lattes, oatmeal, smoothies, yogurt, and baked goods!

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Your favorite coffee-shop latte—only better. Real pumpkin, protein-rich milk, espresso, and Pumpkin Pie Spice create all that cozy, crave-worthy flavor without relying on sugary syrups or artificial flavorings. Instead, you’re getting real ingredients, warm antioxidant-rich spices, and about 9 grams of protein in every cup. A simple homemade upgrade that proves you don’t need the coffee shop to make your latte feel like a treat.

Directions

  1. Brew the espresso or coffee and set aside.
  2. Add the pumpkin purée, date syrup (if using), Pumpkin Pie Spice Blend, and soy milk to a small saucepan.
  3. Warm over medium-low heat, whisking until smooth and steamy. Do not boil. Stir in the espresso or coffee.
  4. Froth with a handheld frother or immersion blender, if desired. Pour into a mug and finish with an extra sprinkle of Pumpkin Pie Spice.

Nutritional Highlights

  • Ceylon cinnamon is “true” cinnamon — a lighter, sweeter version with 1,200 times less coumarin (a potential liver-toxic compound) than the standard grocery store cinnamon. Plus, it may regulate blood sugars and limit cancer cell growth.
  • Ginger has over 60 powerful anti-inflammatory, antioxidant, and anti-cancer compounds.
  • Nutmeg has major anti-inflammatory and possible anti-cancer properties.
  • Cloves are ranked the #1 food in terms of antioxidant content and may have 3-15 times the antioxidant value compared to other spices and herbs.
  • Allspice’s major component, eugenol, has been shown to have potential anti-cancer, antioxidant, and anti-inflammatory activity.
  • Orange peel contains hesperidin and D-limonene, which may have antioxidant, anti-inflammatory, and anti-cancer effects. Bonus: it may also help suppress appetite and protect the liver from toxins.
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