Low Carb Pumpkin Spice Creamiccino
Everyone’s favorite fall treat, this Ninja CREAMi pumpkin spice creamiccino is low carb, dairy-free, and sugar-free! Mix this pumpkin spice blended coffee up from scratch, or blend it up in minutes with some leftover pumpkin ice cream!
What you’ll love about this recipe:
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What You Need to Make a Pumpkin Spice Creamiccino
The kitchen gear used to make this recipe is the same for both versions. Here’s the list:
Ingredients to Make Pumpkin Spice Creamiccino from Scratch
Pumpkin puree You could certainly use fresh pumpkin if you already had it cooked, but who wants to go to all that work. Canned organic pumpkin works great without all the hassle.
Coffee Use whatever your favorite coffee is, just make sure it’s not flavored.
Almond milk creamer I prefer a French vanilla almond milk creamer or unsweetened vanilla flavored almond milk to keep the carbs low. But other vanilla creamers will work fine, too. Use your favorite.
Sweetener I use low carb sweeteners in my Ninja CREAMi recipes, but feel free to use whatever your preferred sweetener is. You can substitute one-for-one.
Pumpkin pie spice I like to use pumpkin pie spice, but you could substitute cinnamon with a touch of ginger and nutmeg.
Caramel syrup Again, I follow a low carb diet, so I use this sugar-free caramel syrup. But if you don’t limit carbs, you could use another brand. Here’s a selection.
How to Make a Ninja CREAMi Pumpkin Spice Creamiccino
Step 1 In the Ninja CREAMi pint container, dissolve the sweetener in the coffee. Mix in the pumpkin, caramel syrup, and spice. Freeze for 24 hours.
Step 2 Add the creamer to the DRINKABLE POUR-IN line. Process on the CREAMICCINO setting.
Step 3 Pour into glasses, add any toppings you like, and serve!
Printable Recipe Card for Pumpkin Spice Creamiccino from Scratch
Pumpkin Spice Creamiccino
Everyone's favorite fall treat, this Ninja CREAMi pumpkin spice creamiccino is low carb, dairy-free, and sugar-free! Mix this pumpkin spice blended coffee up from scratch, or blend it up in minutes with some leftover pumpkin ice cream!
Ingredients
Freeze
- 1 3/4 cups hot coffee
- 1/4 cup sweetener
- 1/4 pumpkin puree
- 2 TBSP sugar-free caramel syrup
- 1/4 tsp pumpkin pie spice
Pour In
- French Vanilla Almond Milk Creamer
Toppings (Optional)
- Whipped Cream
- Sprinkle of cinnamon
- Sugar-free caramel syrup
Instructions
- Add the sweetener to a CREAMi Deluxe pint, then add the hot coffee. Stir until the sweetener is dissolved.
- Then add the pumpkin puree, 2 TBSP caramel syrup and the pumpkin pie spice, making sure it doesn't go over the DRINKABLE FREEZE FILL line. Gently stir until the pumpkin puree is incorporated into the coffee.
- Place the lid on the pint and freeze for 24 hours.
- Remove the pint from the freezer and the lid from the pint.
- Add the French Vanilla almond milk creamer to the DRINKABLE POUR-IN line.
- Install the pint into the outer bowl and the outer bowl into the machine. Select FULL and CREAMICCINO.
- Once the unit shuts off, remove the outer bowl and pint. Pour the blended coffee into serving glasses, add your favorite toppings and serve!
Nutrition Panel for Ninja CREAMi Pumpkin Spice Creamiccino
If you’re following a low carb diet, the net carbs for this pumpkin spice blended drink is about 18 grams for one serving according to the recipe. If you make substitutions, the carb count will vary.
Pumpkin Spice Creamiccino Made with Ice Cream
After I made this Ninja CREAMi pumpkin ice cream, I thought it would make a delicious base for a pumpkin spice blended coffee. So I came up with the following recipe.
Step 1 Add the sweetener to the hot coffee and stir until dissolved. Pour into the pint container with leftover pumpkin spice ice cream. Stir until the ice cream is blended with the coffee. Freeze 24 hours.
Step 2 Add the creamer to the frozen coffee base. Process on the CREAMICCINO setting.
Step 3 Serve with your favorite toppings, like whipped cream and more caramel syrup.
No-Freeze Recipe!
Don’t want to wait 24 hours for the base to freeze? Try this! Add the sweetener to 1.5 cups warm coffee and stir to dissolve. Chill the coffee in the refrigerator for about 30 minutes until cold. Add the cold coffee and creamer to the ice cream container and process as directed. It will have a thinner consistency than the frozen version.
Recipe Card for Pumpkin Spice Creamiccino Made with Ice Cream
Pumpkin Spice Creamiccino (Made from Ice Cream)
Got leftover pumpkin ice cream? Make a creamiccino! If you use the no-freeze method, you can have a delicious pumpkin spice blended coffee in about 30 minutes!
Ingredients
Freeze
- 1 cup pumpkin ice cream
- 1 1/4 cups hot coffee
- 2 TBSP sweetener
Pour In
- Coffee
- French Vanilla Almond Milk Creamer
Toppings (Optional)
- Whipped Cream
- Sprinkle of cinnamon
- Sugar-free caramel syrup
Instructions
- Mix the sweetener into the hot coffee and stir until the sweetener is dissolved.
- Pour the coffee into a CREAMi container of leftover pumpkin ice cream, making sure it doesn't go over the DRINKABLE FREEZE FILL line. Gently stir until the pumpkin ice cream is melted and blended into the coffee.
- Place the lid on the pint and freeze for 24 hours.
- Remove the pint from the freezer and the lid from the pint.
- Add the French Vanilla almond milk creamer, and more coffee if you like, to the DRINKABLE POUR-IN line.
- Install the pint into the outer bowl and the outer bowl into the machine. Select FULL and CREAMICCINO.
- Once the unit shuts off, remove the outer bowl and pint. Pour the blended coffee into serving glasses, add your favorite toppings and serve!
Nutrition Panel for Pumpkin Spice Creamiccino with Ice Cream
The net carbs for this version of the pumpkin spice creamiccino is about 19 grams. Again, if you make substitutions, the net carb count will vary. Here’s the nutrition info based on the recipe as written.
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