After a long, hot Summer, I am so excited to enter two of my favorite months of the year—September and October. I’ve never been one to go crazy over pumpkin flavored everything come Fall, but I do enjoy a couple treats here and there.

As part of my Whole30, I’ve given up dairy which shockingly wasn’t that difficult to do. I really thought I’d be lamenting over the loss of cheese and milk in my coffee, but short of a boring cheese-less burger, I haven’t missed it. So in the spirit of Autumn and Whole30-approved cuisine, I whipped up this 100% clean Pumpkin Spice “Latte.”

Dairy-Free Pumpkin Spice “Latte”


  • 1 cup regularly brewed coffee
  • 2-3T organic pumpkin (from a can is fine)
  • A few shakes of Pumpkin Pie spice
  • 1/4 cup pure coconut milk (from a can)
  • Optional: 1T coconut oil
  • Topping: A few shakes of cinnamon and/or nutmeg


  1. Place all the ingredients—except the cinnamon and/or nutmeg topping—in a blender
  2. Pulse a few times to ensure all ingredients are blended and it gets a bit frothy
  3. Pour into a mug. Top with cinnamon and/or nutmeg
  4. Enjoy!


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