Pumpkin Spice Lattes

This was probably my original Pintertest. Unfortunately, the original post has disappeared, so this isn’t an official Pintertest. Anyway, this recipe is adapted from another blog that I found through Pinterest, and I’ve made it a lot over the past few years. With that much time for experimentation, I found the best way to make these and I’m going to share it with you. Also, I would like to say that I have been making pumpkin spice lattes with real pumpkin before Starbucks made it cool. This recipe makes two 12-oz (tall) servings.

Pumpkin Spice Latte


  • Heaping 1/2 cup of real pumpkin puree, like Libby’s
  • 1 cup milk (any milk you want)
  • 2 Tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 12 oz of strong coffee
  • Additional sweetener to taste
  • Whipped cream and extra pumpkin pie spice (optional)


Step 1: In a blender, combine pumpkin puree, milk, brown sugar, and spice. Blend on medium for 45-60 seconds.

Step 1-2

Step 2: Pour pumpkin milk mixture into a microwaveable measuring cup. Microwave on high for 2 minutes. Stir.

Step 3: While the milk is warming, prepare 12 oz of strong coffee.

Step 4: Pour half of each of the coffee and milk into two large mugs. Add your choice of additional sweeter to taste. (I use two packets of stevia.) Top with optional whipped cream and a sprinkle of pie spice and enjoy!

Step 3-4

These tend to be a little grainy, but they’re very delicious and a lot cheaper than a PSL at Starbucks. Perfect for your fall PSL cravings!


Lemonade Freezer Pie

Summer is drawing to a close, and I knew I needed to include this easy pie recipe before before summer’s gone. The recipe is adapted from one by my Southern grandma, so you know it’s gonna be good. It is a bit on the sweeter side, but it tastes just like ice cold lemonade and it’s a great refreshment on a hot summer day. You’ve gotta eat it quick, though, because it starts melting as soon as you take it out of the freezer.

You have no idea how hard it was to slice a photogenic piece.
You have no idea how hard it was to slice a photogenic piece.


  • 3 pre-made graham cracker crusts (you might be able to get away with only 2, but I haven’t tested that)
  • 2 cans frozen lemonade concentrate, thawed
  • 2 cans of cold sweetened condensed milk
  • 1 8-oz tub of regular Cool Whip, thawed
  • Additional whipped cream (optional)


Step 1: Combine lemonade concentrate, sweetened condensed milk, and Cool Whip in a large bowl. Mix by hand until all lumps are gone. Do not use an electric mixer.

Step 1

Step 2: Pour mixture into pie shells. Freeze for 4-6 hours or overnight.

Step 2

Step 3: After many failed attempts at slicing pieces, I discovered that using a sharp serrated knife works best to saw through the frozen crust. Top with optional whipped cream. Return to freezer ASAP.

The pies will keep in your freezer covered with tin foil for about 2 weeks.