Low-FODMAP “Skinny” Pumpkin Spice Latte Recipe; Gluten-free, Vegan

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One of the highlights of autumn is the availability of Starbuck’s Pumpkin Spice Latte.  Everyone adores the warmly spiced, delicious coffee treat.

But why wait until fall to enjoy those flavors?  Canned pumpkin is a wonderful low-FODMAP option, and mixing up one of these coffee confections is a snap (takes less than 5 minutes)!

Plus, I happen to prefer my version of the low-FODMAP Pumpkin Spice Latte, since I know it contains real pumpkin and safe ingredients for my tummy.

I think you will agree it is absolutely delicious.

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Or over 300 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP “Skinny” Pumpkin Spice Latte Recipe; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 2

Prep time: 5 minutes


  • 2 cups low-FODMAP milk (such as unsweetened almond milk for vegan version, or 2% lactose-free milk)
  • 2 tablespoons canned pure pumpkin
    • 1/3 cup is one low-FODMAP serving
    • You can freeze leftover pumpkin in a sealed freezer bag, since you won’t use the whole can 🙂
  • 1-2 packets sucralose or stevia, or can substitute 1 tablespoon sugar or maple syrup (for non-skinny version)
    • Adjust to personal taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish
  • 1 cup brewed hot coffee
  • Optional garnish: whipped cream (1/2 cup is one low-FODMAP serving) or low-FODMAP vanilla bean coconut whipped cream (for vegan version)


  • Place low-FODMAP milk in a microwave safe mug and microwave for 1-2 minutes until heated through
  • Add hot milk and all remaining ingredients (except garnish) to a blender (or can use an immersion blender) and mix until frothy
  • Serve in 2 mugs, garnished with whipped cream and additional pumpkin pie spice

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Comments Rating 5 (2 reviews)

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  1. Carla February 4, 2020
    • Rachel Pauls Food February 4, 2020
  2. Emily October 8, 2020
    • Rachel Pauls Food October 8, 2020

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