Crock Pot Pumpkin Spice Latte (dairy free)

November 18, 2014

I love pumpkin.  In fact, I always say it doesn’t really feel like Fall until I get a taste of pumpkin.  Did I mention that I absolutely LOVE pumpkin?  Pumpkin is part of the winter squash family, which are rich in immune-boosting beta carotene, lutein and zeaxanthin.  And are also an excellent source of vitamin C and fiber – which most of us are not getting nearly enough of. Want to learn more about the myriad of health benefits of winter squash? – visit WH Foods

So considering all that – a pumpkin spice latte should be good for us, right?

Not so fast…since there is usually no actual pumpkin in most pumpkin spice lattes, plus there is also over 50 grams of sugar (that is 12 teaspoons – double what an average woman should get all day long)!  And that is not the whole story – the Food Babe recently revealed in this article – that in addition – the Starbucks version is made with a caramel coloring that could be harmful to our health, uses genetically modified ingredients, artificial flavors, and preservatives and sulfites. Yikes!

Now that we got the bad news out of the way…ready for the good news?  It is pretty easy to make your own pumpkin spice latte at home!  You just need some coffee, pumpkin puree, natural sweetener, and your favorite non-dairy milk!

You can make a small batch of this for yourself, or the full batch to feed a crowd. And to make this even easier?  Make it ahead and put it into a crock pot for a Thanksgiving treat your guests will love – a bonus – your house will smell terrific.

Not a fan of coffee?  Not to worry – this is delicious as a chai tea pumpkin latte too (I love to make decaf chai lattes for dessert in the evening)!  Just brew (decaf or regular) chai tea, and top with the pumpkin creamer (and optionally foamed non-dairy milk and cinnamon).


Serves 12-14 people

  • 10 Medjol dates, soaked & pitted (or 1/3 cup of maple syrup or another natural sweetener)
  • 1/2 cup pumpkin puree
  • 2 tsp. pumpkin pie spice
  • Approx. 1 Tablespoon of the soaking liquid from dates
  • 1/8 tsp of high quality salt (brings out the sweetness and flavors)
  • 1 or 2 cinnamon sticks (plus more for garnish/stirring)
  • 2 tsp vanilla
  • 5-6 cups non-dairy milk of your choice  (I like to use a combination of 1 can of full fat coconut milk, plus 3-4 cups of homemade cashew cream/milk* – but feel free to use boxed almond mix, coconut milk – or another combination, or if you tolerate dairy – you could use cow’s milk). 
  • 8 cups strong-brewed coffee (choose swiss water processed decaf if serving late at night – so your guests aren’t cursing you at 2:00am when they are wide awake).

*To make cashew milk – soak raw cashews for about 1 hour to overnight, drain, and put the cashews into a blender with filtered water. For a richer more cream-like texture – start with a 1:1 ratio and adjust from there. For milk, it usually is a 1:2 ratio cashews to water, add more if you want it thinner. Add a pinch or two of salt, taste  & adjust. Blend on high for a few minutes until very smooth. You can strain through a fine sieve or cheesecloth if desired.


  1. Soak the dates for 2 hours to overnight. (Skip this step if just using maple syrup).  Remove them from the water, and remove the pits.
  2. Now make the pumpkin date paste.  Put the soaked pitted dates in food processor or blender with the 1/2 cup pumpkin puree, 1 Tablespoon of the soaking liquid, 1 tsp of pumpkin pie spice and 1/8 tsp. salt. Process (drizzle in more of the water the dates soaked in as needed) until it forms a very smooth paste – the processor should run about 4 minutes. (This date paste also can be stored in refrigerator for up to 4 days and added to your non-dairy milk as needed). The date paste should be very smooth (see photo). If you do not want to make the date paste – you could replace the dates /paste with 1/3 of a cup of maple syrup.
  3. Add the non-dairy milk(s) of your choice into the blender with the date paste, blend to combine well.  Store in a glass container in fridge for up to 4 days if not using the crock pot (I recommend making a half recipe if you are not serving a crowd).
  4. For a big group, put the coffee, cinnamon sticks, and pumpkin creamer mixture into a crock pot, stir well and put the temperature on high for 30 mins, and then reduce to low or warm for up to 4 hours. Sir occasionally. Or you can put in a heavy bottom pot on the stove and keep it on a very low simmer.
  5. If you have a milk frother – like this one  – put some extra coconut milk, cashew milk, or non-dairy creamer (like So Delicious coconut or almond creamer) into a glass jar for frothing, and spoon out froth to top each cup.  You can also leave some cinnamon sticks out for decoration/stirring.  And sprinkle a little cinnamon (or cinnamon with a little organic sugar or coconut sugar on top to decorate).

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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