Pumpkin Spice Hot Chocolate
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5 from 6 votes

Pumpkin Spice Hot Chocolate

I served this with a dollop of frothy soymilk on top.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Drinks
Cuisine: Holiday, Vegan
Servings: 2
Calories: 163kcal
Author: Susan Voisin


  • 2 1/2 cups non-dairy milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons cocoa powder
  • 3/4-1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • stevia or other sweetener to taste


  • Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.
  • Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.


You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.


Serving: 1serving | Calories: 163kcal | Carbohydrates: 30.3g | Protein: 6.8g | Fat: 2.9g | Sodium: 261.6mg | Fiber: 6.1g | Sugar: 12.9g