Love in a Cup

Admit it. You love Libby’s Pumpkin too. It’s a staple food for our family. Libby’s been rocking their canned all natural pumpkin for the past 75 years and still going strong. Pumpkin has tons of antioxidant Beta-Carotene, fiber, and it’s low in fat. Did I mention it tastes awesome as well? There’s so many ways to use this pumpkin in desserts as well as for meals. It is truly a versatile ingredient at home.


I am sure that I am not the only one searching for this stuff obsessively in all the local grocery stores within 35 mile radius looking for the real deal. The thick, lush orange creamy pumpkin is like nothing else. There can only be one! My kids love it. The canned pumpkin below is such an imposter.


It’s great that you are organic. And another thing you got going for you is that you live at WholeFoods (I wan to live there too). However, you are not America’s favorite pumpkin.

Since its cold and rainy, I am craving pumpkin and thought I would make some Pumpkin Cafe Latte. Unfortunately, America’s favorite coffee chain, Starbucks’ pumpkin latte is not vegan nor is it cheap. I’m both, so let’s work on a substitute that’s as good as the real thing.


Pumpkin Cafe Latte Recipe

  • 1 cup non-diary milk
  • 2 tablespoons Libby’s pumpkin
  • 1 tablespoon muscovado sugar
  • 1/4 teaspoon cinnamon, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot strongly brewed coffee

To make the coffee, it is best to grind some fresh coffee beans. It tastes so much better that way. The next best thing is packaged coffee that is already ground up. I guess if you don’t have that, use instant coffee, but once you have fresh ground coffee, you won’t go back. Trust me on this.

Set your grinder to course bean setting and grind. After that, put the ground coffee beans into the french press.


Boil water and put a cup of water into the french press. Wait 7 minutes for the hot water to soak with the beans.

A few minutes before our coffee is ready, put the non-diary milk, pumpkin, muscovado sugar, cinnamon, and vanilla into a large pot and cook it on medium heat until it boils. Next, put the mixture into a blender. Blend vigorously until the milk mixture is foamy, which is around 30 seconds. Then, press down on the press and pour the coffee into a large cup and add the foamed milk mixture.

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