1²⁄₃ cups unsweetened, unflavored almond milk

¹⁄₂ cup espresso or strongly brewed coffee

¹⁄₄ cup no-sugar-added pumpkin purée

¹⁄₂ tsp stevia extract

1 tsp pumpkin pie spice

1 tsp vanilla extract

4 tbsp heavy cream

1 Combine the almond milk, espresso or coffee, and pumpkin purée in the inner pot.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 4 minutes.

3 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

4 Open the lid and add the stevia, pumpkin pie spice, and vanilla extract. Whisk until blended.

5 Add the heavy cream to a tall container and use an immersion blender to whip the cream until stiff peaks are formed.

6 Place a fine-mesh sieve over 2 mugs and fill each with 1¹⁄₄ cup of the latte, and then top each serving with 2 tablespoons of the whipped cream. Serve hot.

tip To make this recipe dairy-free, substitute 4 tbsp coconut cream for the heavy cream.

If you don’t have pumpkin pie spice, you can make your own by combining ¹⁄₂ tsp cinnamon, ¹⁄₄ tsp ground ginger, and ¹⁄₄ tsp ground nutmeg.

Pumpkin Spice Latte