Your five-minute pumpkin pie fix

It's day six of VeganMofo and I'm already sleep deprived.

Don't worry faithful readers and fellow vegheads, I'm not complaining, I absolutely adore everything VeganMofo stands for. 

I do not, however, absolutely adore my decision to make my first week of my first Veganmofo dedicated to breakfast. Do you know how much earlier you have to get up in the morning to make breakfast?

Things in our house are hectic. Chubby Vegan Hubby is away on a business trip, I'm busy wrapping up three different projects at work (not to mention starting like eight new ones) and somewhere in between all this chaos we're supposed to be raising a functional future member of society AND packing for our week-long getaway to Hilton Head. 

So what is a Chubby Vegan Mom supposed to cook for breakfast when she has no time (or patience, sense and focus)?

Make coffee. Big, giant pots of coffee. 

But in the spirit of VeganMofo and my favorite season in the entire world, I'm going to bless you with this super yummy, super simple pumpkin pie flavored coffee syrup recipe.

A five-minute pumpkin pie fix
(Makes 2 cups)
4 tablespoons pumpkin puree
1/2 cup granulated sugar
1/2 cup vanilla almond milk
1/2 cup vanilla ice cream (yes, this is crucial! We use So Delicious Coconut Vanilla Bean)
1/2 cup water
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp cloves
In a saucepan, bring all the ingredients to a simmer over low heat. Whisk to keep from sticking/burning.
Cook until the sugar and pumpkin is completely dissolved into the syrup. Let it rest for 10 minutes and then pour into an airtight container. Refrigerate and use within 10 days.


  1. Yum! I'll be trying a batch this weekend. Sounds perfect for chilly fall mornings.

  2. OH it is ... I love to make my own homemade coffee syrups, super easy and so versatile :)

  3. WOW! This sounds SO yummy! I'm going to try this with Vanilla So Delicious Coconut Milk, too!