I love this pumpkin spice latte because it is dairy free and sugar free but it is also creamy and delicious. It’s satisfying enough to be an afternoon snack. If you want it a little richer use canned coconut milk, otherwise the almond milk is great and still has that creaminess from the pumpkin puree. Using dates for sweetness if my preferred way to go. If you find your blender doesn’t break them down enough you can use a fine mesh strainer and pour your blended liquid through that before heating. Adjust the maple syrup amount to your liking. I find as I continue to reduce the sugar amount in my diet, my taste buds adjust along with it, so you might find this recipe not sweet enough or you might find you can add less.