For the last in her exotic coffee series, Naomi has concocted what may be my very favorite. If you love pumpkin, but hate the added calories that comes with a pumpkin latte, this one’s for you!

Adapted: Stephanie O’Dea

136As I have mentioned in earlier posts, I am a  huge fan of Stephanie O’Dea. I don’t pay full price for alot of ookbooks, 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!!138

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


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.

Mid-Week Mixers are created and contributed by Naomi Blackburn, author of a food blog appropriately called The Pub and Grub Forum. You can enjoy Naomi’s fun recipes of Words. Wit & Wisdom every Wednesday, and you can catch even more wonderful recipes on her blog at