Skinny Pumpkin Spice Latte
Pumpkin Whipped Cream:
makes about 25 (2.5 tablespoon servings)
1/3 cup canned pure pumpkin (not pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
10 ounces TruWhip (available at many grocery stores including Ralphs and Whole Foods)
sprinkles or additional pumpkin pie spice for garnish, optional
Place pumpkin and pumpkin pie spice in the bowl of a mixer. Beat until combined and smooth. My organic canned pumpkin was quite hard and this beating helps it smooth out. Add the whipped topping and beat in just until combined. Transfer to a 11x7 inch baking dish coated with cooking spray. Alternatively an 8-inch or 9x13-inch baking dish could be used. Cover with plastic wrap and keep in the freezer until ready to use.
To make lattes:
8 ounces brewed coffee
1/4 cup warmed low-fat milk (or however much milk you like)
Stevia to taste
Add milk to your coffee and sweeten to taste with stevia or your favorite sweetener. Top with pumpkin whipped topping from the freezer. Sprinkle with pumpkin pie spice or sprinkles, if desired.
Make it Vegan!
Substitute coconut cream whipped cream for the TruWhip. Click here for instructions. Substitute almond, soy, or coconut milk for the milk.
Top warmed milk or hot cocoa with pumpkin whipped cream.