Homemade Pumpkin Spice Latte
This homemade pumpkin spice latte brings the beloved fall flavor into your kitchen with real ingredients, customizable sweetness, and a fraction of the cost of coffee shop versions. Made with real pumpkin puree and warm spices, it's the perfect autumn treat without the artificial ingredients or excessive sugar found in commercial options.
Equipment
- Small Saucepan
- Whisk
- Milk Frother (optional)
Ingredients
Latte Base
- 2 tablespoons pure pumpkin puree not pumpkin pie filling
- 1-2 tablespoons maple syrup or honey adjust to taste
- 1/4 teaspoon pumpkin pie spice plus more for garnish
- 1/4 teaspoon vanilla extract
- 1/2 cup strongly brewed coffee or 2 shots espresso
- 1 cup milk of choice dairy, almond, oat, or coconut
Optional Toppings
- whipped cream for topping
- 1 cinnamon stick for garnish
Instructions
- In a small saucepan over medium heat, whisk together the pumpkin puree, maple syrup, and pumpkin pie spice. Cook for about 2 minutes until fragrant and slightly darkened.
- Pour your milk of choice into the saucepan with the pumpkin mixture. Whisk continuously to incorporate completely and prevent any lumps from forming. Heat until steaming but not boiling—around 3 minutes (aim for 150-155°F if using a thermometer).
- If you have a milk frother, use it to froth the mixture. Alternatively, transfer your hot milk mixture to a blender and pulse for 20-30 seconds until frothy. For a manual option, vigorously whisk the mixture or pump it in a French press.
- Prepare your strong coffee or espresso in your favorite mug. Slowly pour the pumpkin-milk mixture over the coffee, holding back the foam with a spoon. Then spoon the foam on top.
- Top with a dollop of whipped cream if desired, and dust lightly with additional pumpkin pie spice. Add a cinnamon stick for stirring. Serve immediately while hot.
Notes
No pumpkin pie spice? Make your own with 1/8 teaspoon cinnamon, pinch each of ginger, nutmeg, and cloves.
For a richer taste, substitute half the milk with half-and-half or full-fat coconut milk.
For a coffee-free version, use chicory root tea or dandelion root coffee substitute.
For a sugar-free option, use monk fruit sweetener or stevia to taste.
Store leftover pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze in tablespoon portions for future lattes.
For a richer taste, substitute half the milk with half-and-half or full-fat coconut milk.
For a coffee-free version, use chicory root tea or dandelion root coffee substitute.
For a sugar-free option, use monk fruit sweetener or stevia to taste.
Store leftover pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze in tablespoon portions for future lattes.
Nutrition
Calories: 175kcalCarbohydrates: 22gProtein: 8gFat: 5gFiber: 1gSugar: 18gVitamin A: 80IUCalcium: 30mg
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