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This is one of my favourite fall drinks. It tastes rich and creamy with warm seasonal spices — think the goodness of those well-known coffeeshop versions, minus all the sugar and artificial flavouring! My recipe uses real pumpkin, spices and adaptogens for a tasty treat that’s a gift to the body as well as the taste buds. Plus there’s an option to add MCT oil and gelatin for a boost of healthy fats and protein!

Gelatin powder may sound like a strange addition, but trust me here and give it a go. The gelatin makes for a wonderfully frothy drink with benefits for the gut, skin and joints. However, if you are vegan or don’t don’t have gelatin powder, you can certainly omit or substitute Nuzest Clean Lean Just Natural or Smooth Vanilla vegan protein or Further Food collagen peptides.

Ingredients for one serving:

  • 1 cup of hot coffee (regular or decaf or try a coffee-free version — see note below!)

  • 1 cup or more warmed unsweetened cashew or nut-free milk, adjusted to taste (I like to use my Almond Cow to make homemade plant-based milk)

  • 2 Tbsp pure pumpkin purée

  • 1 Tbsp Organika or other bovine gelatin powder (omit for vegan)

  • 1 tsp MCT oil (optional)

  • 1 tsp Plant Burst or Organika maca powder (optional)

  • 1/2 tsp FreshCap Mushrooms reishi or Thrive 6 mushroom blend (optional)

  • 1/2 tsp pumpkin pie spice, adjusted to taste

  • 1/2 tsp pure vanilla extract (optional)

  • optional Lakanto sugar-free monkfruit sweetener, pure stevia, or maple syrup, adjusted to taste


Put all of the ingredients into blender container and blend until smooth & frothy. Adjust spices and add sweetener to taste. Serve with a pinch of ground cinnamon or cacao powder (optional) & enjoy!

This PSL is also great coffee-free! Simply increase the amount of cashew or nut-free milk to taste.