Pumpkin....beyond the latte

Pumpkin....beyond the latte

Is there such a thing as too much pumpkin spice? Cuz if so, I've exceeded it times a billion in the past week and I don't care.

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I've been day dreaming about donuts, pumpkin spice lattes and Charlie Browns Great Pumpkin {which airs October 19th btw}. 

Fall gives us such a sense of joy, energy, beauty form mother nature along with with chaos, frenzy and overwhelm at the same time? Am I right? 

I mean I have a jacked up amount of energy {like I inhaled 3 red bulls - ewww} kind of energy.  Oh wait, it's Vata Season. Yup. You can read more about that here

You can also download my Fab Fall Cheat Sheet Here.

It took a hot second to get over the missing blueberries and it's been freakishly warm lately, but it's time to shift to hot cider and cozy stews. 

Who’s with me?

Anyway, I used to have a wicked sweet tooth. Like, the kind of sweet tooth where I'd opt for a slice of carrot cake for lunch if I could. Don't judge me, I won't judge you. 

Have no fear, my I no longer do that (my dentist will confirm). I've got the sugar thing under control but sometimes a girl wants pumpkin somethin somethin that's not nestled in a pie crust or latte. 

I decided to create an option that's healthier (from a nutritional standpoint etc.) loaded with nutrients and will satisfy the sweet tooth. I did this while making a mess and losing a bunch of chia seeds while concocting...I anticipate a chia pet growing soon and I really hope it's shaped like a puppy.

So.... enter pumpkin pie almond cream. It's kind of like the innards of a pumpkin pie, but you don't have to bake anything... WIN! 

You're welcome! 


Three awesome things to do with this cream.

  1. Lick it off the spoon when nobody’s watching (kidding, not kidding). Really though, just eat it as is, it’s like the best part of a pumpkin pie anyway. Who needs the crust when we all want the middle? Am I right? I'd personally make this crumble and pile it on top. 

  2. Add it to some chia pudding, swirl it around and enjoy. Breakfast, snack, dessert, who cares. 

  3. Add it to your morning belly warming oats, overnight oats, quinoa, or cream of rice. Today I made it into a Fall Parfait with coconut yogurt. I can keep going here…you catch my drift.

  4. I haven’t witch crafted this up yet, but it’s coming….pumpkin spice balls. That’s right, think macaroon meets truffle meets healthy.


Start with the cream, you won’t be disappointed.



  • 1/4 Cup Pumpkin puree
  • 2-3 tablespoons almond milk (or other nut milk or milk) - or more pending on desired consistency.
  • 2 teaspoons vanilla extract
  • 2-3 teaspoons maple syrup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger (I didn’t have fresh, I”m shocked to)
  • 1/4 teaspoon ground cloves (unless you like it spicy, add more)
  • 1 cup almonds (soaked in water overnight, skins removed, or at least an hour- do yoga while you wait)
  • 2 Tablespoons chia seed pudding (optional)
  • Coconut Yogurt to make parfait (optional) - I use Anita's


Add all ingredients to something that’s gonna pulverize this. I use the nutribullet for almost of the blending in my life. (I blend and pulverize a lot).


1. Exchange the almonds for cashews and make it a cashew cream, only because this will eliminate the need to peel the almonds. If you can find "naked" almonds let me know though...cause I don't like the process of peeling either but I do it for the end result.

2. Use pumpkin pie spice instead of single spices.



(note this is not necessary but thickens the cream and adds healthy fats)

3 Tablespoons Chia Seeds

3/4 cup almond milk (or other nut milk, go milk a nut will ya?)

METHOD: Mix the two ingredients, place in fridge, soak at least an hour, but probably more for it to really thicken and gel up.

Pumpkin Yogurt Parfait

Pumpkin Yogurt Parfait