It’s that wonderful time of the year when it’s getting cooler and the leaves start changing colors and hot treats are in! We’re going to celebrate October and Fall with delicious pumpkin recipes starting with Crock Pot LOW FAT Pumpkin Spice Latte!

Adapted: Stephanie O’Dea

Naomi says: I am a huge fan of Stephanie O’Dea. I don’t pay full price for a lot of cookbooks, but I do for hers. They are used minimally of once a month and have a prominent place on my bookshelves for easy access.

On that note, I love Pumpkin Spice Lattes from Starbucks. Like Shamrock Shakes from McDonald’s used to be for me. Lightened up Pumpkin Spice Lattes are my new favorites that I have to wait for once a year. Until now. I can have these as often as I like without the $5 price tag! One other thing that I need to mention is that I am cheap…if I can make it at home for less money, that is what is going to happen.

I have been known to whip this up the night before and throw it in the crock pot as I am getting ready for work. I then throw it in my coffee travel cup while heading out the door for the day. It also reheats well so I can drink it over two days.

So, thanks to Stephanie O’Dea for this wonderful recipe and here we go!!

Ingredients the way I make it:

1 cup STRONG brewed coffee
2 cups FAT FREE milk
2 T. canned pureed pumpkin
1/2 teaspoon pumpkin pie spice
2 T. Equal
2 Tablespoons vanilla extract
Fat Free canned whipped cream
Extra pumpkin pie spice for topping

Directions:

1) Place first 6 ingredients in a bowl and mix thoroughly.
2) Cook on high in a 2 qt crock pot for 2 hours.
3) Ladle finished drink into a mug or coffee travel cup and top with whipped cream and pumpkin pie spice, if desired.