Pumpkin Spice Latte made in a Crockpot

Maple Pumpkin Spice Lattes

Vegetarian • Gluten free • Makes 14 cups


3/4 cup Pumpkin, canned plain
3/4 cup maple syrup
1 1/3 tbsp Pumpkin pie spice
2 tbsp Vanilla
4 cups Espresso or very strong coffee
1/2 gal Milk

Combine, cover, & cook. Add everything to a slow cooker, whisk it together, and cook on high for 2-3 hours. This makes 14 cups. I make it in a 6-1/2 qt Crock Pot. If your slow cooker isn’t big enough, you can make a smaller batch or cook it in a large pot on the stove. On the stove top, heat it at a low setting so the milk doesn’t scorch. Whether in the slow cooker or on top of the stove, it needs to cook awhile to mull the flavors.

Note about the pumpkin: Some of the pumpkin dissolves into the liquid and flavors it throughout, but some pumpkin will remain undissolved and settle into the bottom of the cooker. I prefer to ladle my latte’s off of the top, leaving the pumpkin in the cooker. But that’s up to you. If you want the actual pumpkin in your mug and not just the flavor, stir the mixture and dip from the bottom when you serve up a cup.


  • To brew espresso strength coffee for this recipe, in a drip coffeemaker use 1.5 cups ground coffee to 4 measuring cups of water. Or, use a cold-brew coffee concentrate; see my post on making iced coffee to learn how to make cold-brew concentrate.
  • To make your own pumpkin pie spice mix, it’s easy to combine the spices from your pantry.
  • For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
  • To make it caffeine-free, substitute decaf coffee or espresso.
  • To make it sugar free, substitute your favorite sugar substitute for the maple syrup.
  • Don’t like maple? Substitute brown sugar for the maple syrup.
  • Spike it with a shot of rum in each mug before adding the hot latte mixture.
  • Top with whipped cream.  Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
  • Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte’s a cup at a time in the microwave.
  • To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste). If not sweet enough, add some sugar or honey.
So I sound this recipe on Pinterest this morning and figured this would be great to share.

No Bread – Gluten Free Holiday recipes

Since my brother’s girlfriend is gluten free it gave me the idea to post up some festive NO BREAD recipes that will help you cook for everyone and not have to make the separate dish for that one or two people who are gluten free. Plus I’m throwing in some vegetarian recipes in there too.

Cookie Crumb Crust

  • gluten free non stick spray (yes there is such a thing)
  • 1 1/2 cups finely ground gluten free cookie crumbs (DO NOT USE WHOLE COOKIES measure it out)
  • 4 tablespoons or dairy free butter substitute, melted

preheat oven to 350 F. Spray a nine inch pie pan with cooking spray.

In mixing bowl, mix the crumbs and melted butter until fully combined. Dump into pie pan and evenly press until smooth over the bottom and sides of the pan.

Bake for 8 to 10 minutes or until warm, fragrant, and lightly toasted. Let cool before filling .

Chocolate Raspberry Bonbons


  • 3/4 cup dark chocolate, 73%
  • 1/4 cup raspberry jam


  • Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
  • Using a small paint brush, coat the bottom and sides of a candy mold.
  • Place mold in freezer for 10 minutes to allow chocolate to harden.
  • Remove mold from freezer.
  • Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
  • Paint chocolate over raspberry jam to cover and make final layer.
  • Place in freezer for 10 minutes to harden.
  • Remove from freezer, turn mold upside down and pop candies out of mold.
  • Serve.

Strawberries and Cream Truffles


  • 2 packets strawberry jelly
  • 1 cup coconut
  • 1/3 can condensed milk
  • 1/2 cup white chocolate chips


  • Knead together ONE packet jelly, coconut and condensed milk using the back of a fork until thoroughly mixed.
  • Chill 30 minutes.
Roll 1 teaspoon mixture into a ball.
  • Throw into a pie plate with the other packet of Jelly.
  • Roll to coat thoroughly, put on a plate and chill another 30 minutes.
  • Melt 1/2 cup of white chocolate buttons, and spoon a teaspoon full over each truffle, chill again.

Gluten Free Chocolate Mint Brownies, Microwave Recipe(GF)


  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter or 1/2 cup canola oil
  • 3/4 cup sifted rice flour
  • 1/2 cup sifted cocoa
  • 1/2 cup chopped walnuts

Peppermint Icing

  • 2 tablespoons butter
  • 1 cup icing sugar
  • 1 tablespoon half-and-half cream
  • 1/8 teaspoon peppermint extract

Glaze •    2 tablespoons butter •    1/4-1/3 cup chocolate chips Directions:

  1. Beat together eggs, sugar, vanilla extract and salt for one minute.
Add melted butter or canola oil.
  3. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil.
  4. Stir in the sifted flour, cocoa and walnuts
  5. Lightly spray or grease a glass 10 by 10 inch baking pan.
Microwave on High for 5- 6 minutes.
  7. When done the top looks dry but will spring back.
  8. In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
  9. Stir together icing ingredients and spread over cooled brownies.
  10. For Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
  11. Drizzle over peppermint icing layer.
  12. Chill and slice.
Makes about 25 squares.