Slow Cooker Pumpkin Latte Recipes

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SLOW-COOKER PUMPKIN LATTE



Slow-Cooker Pumpkin Latte image

Warm up your fall gathering with this spicy slow-cooker pumpkin latte recipe!

Provided by Corey Valley

Categories     Beverage

Time 2h10m

Yield 10

Number Of Ingredients 8

5 cups strong brewed coffee
4 cups milk (2% or whole)
1/2 cup heavy whipping cream
1/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Whipped cream topping, if desired

Steps:

  • In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
  • Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
  • Serve in mugs, and top with whipped cream topping.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 12 g, TransFat 0 g

SLOW COOKER PUMPKIN SPICE LATTE



Slow Cooker Pumpkin Spice Latte image

Rich and warm, slow cooker pumpkin spice latte captures the tastes of fall with the perfect combination of pumpkin mixed with cinnamon, vanilla, and coffee.

Provided by Shauna

Categories     Drinks     Drinks | Smoothies

Time 57m

Number Of Ingredients 11

6 cups strong brewed coffee or brewed espresso
2 cups half and half
1 cup sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ ground cloves
whipped topping (for garnish optional)
ground nutmeg or pumpkin pie spice to garnish whipped topping (optional)

Steps:

  • Using a 6-7 quart crockpot, whisk together the brewed coffee, half and half, granulated sugar, pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
  • Cook on high for 1 hour, or low for 2 hours.
  • Ladle the pumpkin spice latte into your favorite coffee cup.
  • Top individual mugs with canned whipped topping, and a dash of pumpkin spice or ground nutmeg on top of the whipped topping and maybe even decorative cinnamon sticks for a fancier presentation.

Nutrition Facts : Calories 193 kcal, Carbohydrate 31 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 30 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW COOKER GINGERBREAD PUMPKIN LATTES



Slow Cooker Gingerbread Pumpkin Lattes image

These hot-spiced lattes are like a warm, cozy sweater for your belly. But not in a weird way.

Provided by Kare for Kitchen Treaty

Time 3h10m

Number Of Ingredients 11

6 cups 1 1/2 quarts 2% or whole cow's milk or almond milk*
3 tablespoons instant espresso granules
1/3 cup pumpkin puree
1/4 cup pure maple syrup (can also use 1/4 cup packed brown sugar + more to taste)
1 teaspoon molasses (optional)
1 teaspoon pure vanilla extract
2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg
1 5- inch cinnamon stick
Pinch cloves
Lightly whipped cream or coconut whipped cream (additional ground nutmeg, and additional cinnamon sticks, if desired)

Steps:

  • Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
  • Cook on low for 2-3 hours or until heated through. Make sure it doesn't boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn't cook these on high for more than one hour.
  • Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired. Serve.

SLOW COOKER PUMPKIN PUREE



Slow Cooker Pumpkin Puree image

This simple recipe gives you approximately eight cups of pumpkin puree without any added ingredients like in the canned stuff. Freeze leftovers in 1- or 2-cup portions for up to 6 months to have pumpkin pie, pumpkin soup, or any of your favorite recipes any time of the year.

Provided by Buckwheat Queen

Categories     Squash Recipes

Time 3h50m

Yield 8

Number Of Ingredients 3

6 pounds sugar pumpkin
2 pounds kuri pumpkin
2 pounds kabocha squash

Steps:

  • Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
  • Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.
  • Cover and cook on Low for 3 1/2 hours.
  • Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 38.9 g, Fat 0.5 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 10.2 g

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