Well, it was a perfect storm of events. I had weaned myself off of my expensive and sugar-laden Starbucks habit but I was missing my favourite drink — the pumpkin spice latte. I opened the fridge and discovered I still have some pumpkin puree that needed to be used up. And I was hungry and needed a quick take-on-the-go breakfast. What’s a girl to do?

Well, how about making a healthy and delicious Bulletproof version of a pumpkin spice latte?! After a bit of experimenting, I came up with a great pumpkin spice latte recipe that I had to share with everyone. It’s creamy, rich, and slightly sweet, but best of all, it’s good for you! I’m not a coffee drinker, so I used Dandy Blend to mimic the taste of coffee without any of the caffeine side effects, but if you prefer real coffee, feel free to use a package of Gano or instant coffee instead.

Bulletproof Pumpkin Spice Latte Recipe


  • 1 cup milk substitute (I use almond or coconut milk)
  • 2 tbsp. pumpkin puree
  • 1 tbsp. coconut oil or brain octane oil (purchase at True Potential)
  • 1-2 tbsp. organic, grass-fed butter OR ghee OR ghee/coconut oil combo (purchase at True Potential)
  • 1 tbsp. maple syrup or honey, OR choose Lakanto or stevia if sugar is a concern for you
  • 1 heaping tbsp. Dandy Blend (or Gano or your favorite instant coffee)
  • 2 tbsp. collagen powder (optional — purchase at True Potential)
  • ¼ tsp cinnamon
  • Pinch of nutmeg


  1. Heat milk on the stove and add pumpkin puree, coconut oil, ghee and maple syrup or honey.
  2. Stir pumpkin puree and sweetener into milk and allow oils to melt.
  3. In the meantime, add Dandy Blend, Lakanto or Stevia (if using), cinnamon, and nutmeg to a blender.
  4. Once oils are melted, add milk mixture to blender and blend until frothy and well mixed.
  5. Now add the collagen powder (if using to add protein and make a complete meal), pulse quickly to mix in the collagen (you don’t want to overblend the collagen powder).
  6. Pour into a glass and enjoy!

by Michelle Marcoux, ND