Iced Pumpkin Spice Latte (Caffeine & Dairy-free)

By: Michael DeSanti

Pumpkin is everywhere this time of year — pumpkin spiced lattes, pumpkin cupcakes, pumpkin ice cream, pumpkin chai tea, pumpkin pancakes — the list goes on.  Instead of indulging in those sugary, syrupy, fattening lattes, or the sweets loaded with refined sugar and white flour,  try a delicious and nutritious smoothie that will fill you up and taste great. Pumpkin is full of folate, vitamin C and vitamin K, and if you make this smoothie, you won’t miss that heavily caffeinated and sugary latte, I promise.

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  • 2 tbsp (30 ml) organic canned pureed pumpkin
  • 1 cup (250 ml) almond milk, unsweetened
  • 1 scoop vanilla plant based protein (pea protein is best)
  • 1 tbsp (15 ml) organic maple syrup (or 1 date)
  • 2-3 dashes of pumpkin spice
  • Ice, as needed


  1. Place all ingredients in blender and blend on high, 45 – 60 seconds, until smooth.
  2. Pour over ice or add ice to the blender while mixing ingredients together.
  3. Serve and enjoy.

Servings: 1

  • Nutrition per serving:
  • Calories170
  • Fat6 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium190 mg
  • Carbohydrates20 g
  • Fiber4 g
  • Sugars14 g
  • Protein 9 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Michael DeSanti

Michael DeSanti is a professional health coach specializing in nutrition and lifestyle improvements. He is a graduate of the Institute of Integrative Nutrition and is actively committed to educating people about healthy living, increasing energy levels and healing ailments through food and holistic remedies. He is the co-author of a recipe book, Renegade Recipe Guide, and founded his practice, Authentic Self Healing LLC, in 2010. Michael lives in Verona, New Jersey where he sees clients in his office and also works with improving people’s diet and lifestyle throughout the country. Learn more about him at

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