Paleo Pumpkin Pie Coffee (Inspired by Starbucks’ Pumpkin Spiced Latte)

Confession: I’ve never had a Pumpkin Spice Latte from Starbucks. 

It’s true! In general, I’ve never been a big fan of Starbucks coffee, so it shouldn’t come as too much of a surprise that I have managed to miss the PSL craze year after year. However, people seem to go absolutely bananas over this thing. Why? I don’t get it.

I decided to investigate, and was shocked as to what I found out. Granted, most people are not freaks about reading ingredients and most folks don’t pay attention to things like sugar content, but I am, and I do, and my reaction was something like this:

First, the pumpkin spice latte contains no actual pumpkin. It’s basically a mix of espresso and high fructose corn syrup. The average size PSL has 49g of sugar and 51g of carbs! Holy. Moly. That is more sugar than a regular can of Coke (39g), more sugar than a bag of Skittles (47g), more sugar than a can of Red Bull (27g), and more carbs than a Big Mac (46g). Y-I-K-E-S! And, don’t think those numbers drastically improve by using non-fat milk or ordering it sans whipped cream because they don’t.

Sorry, I’ll stop being a total buzz kill and get to the recipe!

I discovered this recipe when I was trying to make Pumpkin Pie Popsicles for a dinner party. I had some leftover popsicle mix, stored it in a mason jar, added it to my coffee the following morning. WOW! Yum, yum, yum!

Homemade Paleo Pumpkin Pie Coffee

Note: This recipe will fill a pint-sized mason jar. I was adding this to a 16 ounce travel mug and it easily lasted a full work week and then some!

Pumpkin Pie Coffee - Cucina Kristina |cucinakristina.com

Vegan, Paleo, Gluten-Free… we’re taking care of all dietary restrictions in one fell swoop!

Ingredients:

  • 2 cups coconut milk – (I use Silk brand, not full fat coconut milk)
  • 1 tablespoon raw coconut oil (optional)
  • 1/2 can pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • pinch of high quality sea salt

Directions:

  1. Add all ingredients to a blender and blend until smooth.
  2. Store in an airtight container in your refrigerator for up to a week.
  3. Use in place of creamer in your favorite coffee.

Note: The pumpkin puree will settle in the bottom of your mug if you do not drink this quickly. Have a spoon on hand to give it a stir if you are savoring the flavor.

Also, apparently vegans are up in arms because the current Starbucks PSL cannot be made vegan. Guess what? The above recipe is vegan! Pass it on 🙂

Salted Maple Roasted Pumpkin Seeds, Cinnamon Sugar Roasted Pumpkin Seeds, and Chili-Lime Roasted Pumpkin Seeds

I love old vintage radio shows. I used to listen to them every day when I was commuting to and from my office job. My favorites were Vintage Horror Radio, the Twilight Zone, and the Great Detectives. They are especially fun to listen to at this time of year.

I hope everyone has a happy and a safe Halloween!

Cucina Kristina: Salted Maple Roasted Pumpkin Seeds, Cinnamon Sugar Roasted Pumpkin Seeds, Chili-Lime Roasted Pumpkin Seeds

Salted Maple Roasted Pumpkin Seeds, Cinnamon Sugar Roasted Pumpkin Seeds, Chili-Lime Roasted Pumpkin Seeds

The recipes below are for the seeds of 1 medium-sized pumpkin. If you are going to use one of the recipes below for a full pumpkin worth of seeds, you’ll need to adjust a bit!

Cinnamon Sugar Roasted Pumpkin Seeds

Ingredients:

  • 1 tablespoon raw coconut oil, melted
  • 1 scant teaspoon cinnamon
  • 3-4 tablespoons sugar depending on how sugary or cinnamony you like things.
    Hint: Pumpkin pie spice and apple pie spice work really well here, too!

Directions:

  1. Mix cinnamon and sugar in a small bowl and set aside.
  2. Toss pumpkin seeds in coconut oil until evenly coated.
  3. Spread in an even layer onto a cookie sheet lined with foil.
  4. Roast in a 350˚ oven for 25-30 minutes or until golden brown.

Salted Maple Roasted Pumpkin Seeds

Ingredients:

  • 1 scant tablespoon coconut oil, melted
  • 1 tablespoon pure maple syrup
  • Sea Salt

Directions:

  1. Mix coconut oil and maple syrup in a small bowl.
  2. Toss pumpkin seeds in maple syrup/oil until evenly coated.
  3. Spread in an even layer onto a cookie sheet lined with foil.
  4. Sprinkle with sea salt to taste.
  5. Roast in a 350˚ oven for 25-30 minutes or until golden brown.

Chili-Lime Roasted Pumpkin Seeds

Ingredients:

  • 1 tablespoon olive oil
  • Chili powder to taste
  • Salt to taste
  • 1 lime

Directions:

  1. Toss pumpkin seeds in olive oil until evenly coated.
  2. Spread in an even layer onto a cookie sheet lined with foil.
  3. Sprinkle with chili powder and stir to evenly coat.
  4. Sprinkle with salt.
  5. Roast in a 350˚ oven for 25-30 minutes or until golden brown.
  6. Cool and squeeze fresh lime juice over seeds before serving.