Pumpkin Spice Latte Smoothie


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I’ve felt so much love during this last week, thank you. After a week of book signing events in New York City, I am home and still rosy-cheeked from the whirlwind of it all. Of course, it could be the chilly temperatures — it’s cold here! More than that though, I know you all get Food Gift Love. You all get me.

Despite four book signing events during my three days home in Boston, I am soaking up every ounce of New England. I’ve shared my Molasses Cookies with the great food folks at America’s Test Kitchen. I hosted a book release party at Loyal Nine in leafy Cambridge for 100+ friends, makers, and family. I talked food gifts at the Rockport Harvest Festival in the most perfect, beachy Cape Ann town, where every corner was filled with orange and gold leaves. And then I returned to Harvard Square for a cookbook party, with pear-infused bubbles, at Anthropologie.

Now that I’m on my way out west (see Seattle Events! see San Francisco Events!), I may miss parts of pumpkin season in New England. Isn’t that a shame?! I’m hoping to eat my fill of Pacific Northwest squash and gourds in all my salads and soups while out west, but there’s something about small, sweet sugar pumpkins from New England. They roast up in a unique way, presenting both sweet and savory notes in any dish you put them in. And before I go, I’m sticking some into my morning smoothie.

Pumpkin Spice Latte Smoothie // eatboutique.com

Once Fall hits, I miss out on all the pumpkin coffee madness. The coffee shop variety is filled with dairy and sugar, and while there are moments for both of those, of course, I really wanted a way to sip my pumpkin + coffee, guilt-free, every day. I invented this Pumpkin Spice Latte Smoothie last month, and now I can’t get enough.

You can whiz this up with homemade roasted pumpkin or the pureed sort from a can; the can is a little easier, naturally. If you use roasted pumpkin, take note of the advice in the editor’s note below. If cashew milk isn’t handy, use any nut milk or even regular milk – it’s up to you. And the oats may sound funny but they add nice texture to the drink and make it feel like breafast. This recipe makes a double portion, so I jarred it up Food-Gift-Love-style for one of the great ladies who work for me. The pick-me-up fueled hours of recipe brainstorming and holiday shop planning!

I hope you enjoy this easy smoothie one of these Fall mornings. It’s my little thank you for buying my cookbook and sharing the book or the food gifts with loved ones. If you have read my book already (thank you!), I’d really appreciate a review over on Amazon. Reviews are so helpful so others know what to expect if they buy the cookbook. Happy Fall and merci, in advance!

Pumpkin Spice Latte Smoothie // eatboutique.com

Pumpkin Spice Latte Smoothie

Roasted pumpkin is less sweet and has a little less moisture than the pureed kind. If using freshly roasted pumpkin, double the maple syrup and add 1 cup of cold water.

Makes: 2 cups

Prep Time: 5 Minutes


  • 2/3 cup pumpkin puree or roasted pumpkin
  • 1 cup cashew milk
  • 2 tablespoons maple syrup
  • 2 teaspoons instant coffee
  • 2 tablespoons oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon nutmeg
  • 2 cups crushed ice


  1. Place all ingredients in a powerful blender. Blend for 1-2 minutes until smooth, frothy, and icy. If your cashew milk is extra thick, add up to 1 cup of cold water to help loosen the mixture. Divide between two 1-cup jars. Wipe rims and seal. Gift and enjoy immediately.
Photos taken and styled by Heidi Murphy/White Loft Studio.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.