Okay, seeing as how I'm a woman on a budget, I'm definitely not one of those folks who swings by the local Starbucks every morning to plunk down nearly $5 on a non-fat, soy-milk, no-foam double-shot latte. And on the few occasions I do spend money on coffee (rather than making my own), you're more likely to find me visiting the local mom-and-pop style, independent neighborhood cafe. However, I finally caved and made my way over to Starbucks this afternoon for a quick fix: what can I say, I love that seasonal Pumpkin Spice Latte! Just like their Gingerbread latte in December - and the McDonald's Shamrock Shake around St. Patrick's Day - I have to order at least one pumpkin spice coffee each year. Unfortunately, this java is not good on the waistline, packing 380-calories and 51g-carbs. You can trim the fat by ordering a tall, nonfat version with whipped cream. Or you can go the Hungry Girl route, and create your own version with 1 teaspoon of instant coffee, 1 Splenda packet, 1 teaspoon of Jenny's Country Kitchen Pumpkin Pie dessert creamer and 6 oz. of hot water. Stir. Add 1 oz. light vanilla soy milk and top with a squirt of Fat Free Reddi-Wip. Voila! Liquid dessert is served!