Ayurvedic Recipes

Pumpkin Spice Tea

pumpkin spice tea

According to Ayurveda ,Autumn is a season of deficiency and change, provoking higher stress levels. As leaves fall, nourishing and seasonal foods like pumpkin and nutmeg and nervines to soothe the nervous system help us weather the change. Cooked pumpkins are soft and comforting. Both sedatives, pumpkin and nutmeg together reduce stress. Pumpkin spice tea is the best recipe for you. Alternatively, focusing attention inward frees up energy to help the body prepare for winter. According to Ayurveda, keeping the nervous system stable through fall is our number one tool for maintaining strong immunity and staying healthy.


2 tbsp Ghee
1/16 tsp Salt (Mineral Salt)
1/4 tsp Cinnamon
2 tbsp Raw Sugar
1/2 c Almond Milk
1 c Pumpkin
1/8 tsp Nutmeg
1/4 tsp Ginger (Dried)
1/8 tsp Cloves
1/4 tsp Ginger (Dried)
1/8 tsp Whipped Cream (Optional)

Spiced Pumpkin Tea: Method

  • Making this pumpkin tea, is very easy. Put all your ingredients in a blender and turn on high. Leave the blender on until all the ingredients are well blended and the tea mixture looks frothy. Serve hot.
  • You can serve topped with whipping cream and sprinkled cinnamon.
  • Notes: You may also serve it cool and on ice.
  • If you wait too long, the pumpkin puree might settle, in which case you will need to mix it again.
  • Serves 2 to 4.


Pumpkin tea is high nourishing and also a rasayana (meaning tonic). Pumpkins are orange because of beta-carotene, a precursor to Vitamin A. Beta-carotene, also in carrots, gives pumpkin an orange color and encourages healing through rejuvenation and regeneration of tissue. Orange foods with beta-carotene are generally liver tonics that clear any residue of high pitta from the summer. They also purify the blood and soothe the eyes. The cooling demulcent and laxative properties of pumpkin soothe the GI tract.

According to Ayurveda Pumpkin tea is tridoshic character and useful for balancing of doshas.

About the author

Dr. Ram Mani Bhandari

Experienced holistic doctor, healer, teacher, and writer
Specialized in Ayurvedic detox (Panchakarma)
Trained in India and Nepal, the original lands of Ayurveda
Graduate in Ayurvedic Medicine and Surgery (B.A.M.S.) from the Institute of Medicine at Tribhuwan University in Kathmandu.
Professional member of Australasian Association of Ayurveda (AAA)
Owner of Sunshine Ayurveda

1 Comment

  • Clarification on the recipe, please: why is ginger listed twice? what kind of pumpkin is called for – canned, cooked, raw? thank you.

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