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This vegan-friendly pumpkin spice latte is made with spiced, lightly sweetened REAL pumpkin, steamed milk (or coconut milk), and espresso.
Originally published September 3, 2016. Photos updated June 12, 2018.
Does anything scream “Fall!” more than the Pumpkin Spice Latte?
Well yes, probably.
The mornings get chillier, the leaves start to turn, and we all start scrambling to remember where we stored warmer clothes.
Pumpkins and other squash begin proudly flaunting their brightly colored skins, daring us to take them home and devour them.
And of course, we do.
The other (unofficial) fall kickoff is when Starbucks begins selling its Pumpkin Spice Latte.
At $5-$6 a cup, however, it’s a pricey habit to maintain.
Instead, try this recipe for a pumpkin spice latte with REAL pumpkin. And then check out my other favorite pumpkin drinks, pumpkin spice chai latte and pumpkin spice hot chocolate!
Making this latte is quick.
The most time-consuming, 10 minute part of the recipe can be completed ahead of time, so you don’t need to wake up any earlier to enjoy pumpkin deliciousness at home before starting your day.
Actually, it’s probably faster than waiting in line at the coffee shop!
This recipe uses a pumpkin spice purée to flavor the espresso. If you prefer a syrup (for a drink closer to what you’d buy in a coffee shop), swap the purée for pumpkin spice simple syrup.
What if I don’t have an espresso machine?
Technically, this drink is made with espresso. If you prefer (or don’t have a way to make espresso), swap the espresso for some dark black coffee.
Don’t have an espresso maker? Try using a French Press or check out our picks for the best small espresso makers.
Are you shopping for an espresso maker?
Here’s my favorite compact espresso maker: The extra compact Delonghi Dedica.
And because I’m spoiled, I also use a Nespresso when I want my coffee to be extra easy.
What Kind of Coffee Should I Use?
Stick to a dark roast, and if you’re using an espresso maker– it should be finely ground. In our kitchen, we use a dark roast from Peet’s coffee.
How do I make the frothed milk?
If you have an espresso maker with a milk frothing attachment, use that.
Otherwise, you can heat the milk, and skip the frothing, or use a handheld milk frother or an electric milk frother.
Making a Pumpkin Spice Latte at Home
First, heat the pumpkin, spices, and milk (or coconut milk) in a small saucepan. Sweeten to taste with sugar, and set aside.
Next, add a little of the pumpkin mixture to a coffee cup with some espresso, and mix it up! Top it all off with a little steamed milk, and you’re good to go.
Enjoy your homemade latte, and go spend the $6 you just saved on those flashy, mouth-wateringly bright fall squash at the market.
Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!
Pumpkin Spice Latte with Real Pumpkin
Ingredients
Pumpkin Spice Purée:
- ¼ cup pumpkin purée (either canned or freshly roasted)
- ½ cup milk OR coconut milk
- ¼ teaspoon cinnamon
- ⅛ teaspoon clove or more to taste
- ⅛ teaspoon freshly ground nutmeg or more to taste
- 2 teaspoons sugar, to taste
Pumpkin Spice Latte:
- 2 tablespoons pumpkin spice purée
- 4 ounces brewed espresso (more or less as desired)
- ½ cup milk or coconut milk
- To Serve (Optional): extra cinnamon or nutmeg
Instructions
Pumpkin Spice Purée:
- In a small saucepan, mix all ingredients for pumpkin spice purée, stir, and heat on medium until hot. If you aren’t sure how sweet you want the purée, add the sugar last and sweeten to taste. Set purée aside.Tip: Make sure to taste the purée mixture at this point, and add more sweetener if desired.
Pumpkin Spice Latte:
- Next, brew espresso and steam milk. If you don’t have a milk steamer, heat milk on stovetop and use a hand-held frother or immersion blender to create some froth (froth optional).
- Add about 1 tablespoon of the pumpkin spice purée into each coffee cup. Divide the espresso between the two cups, and then stir to help blend the pumpkin and espresso.
- Pour milk into each espresso, holding back the froth with a spoon. Top with foam. Optionally, dust with more cinnamon or nutmeg.Note: Because we’re using real pumpkin, some sediment may settle if the drinks are left to rest before drinking. If not serving immediately, make sure to stir again before serving.
- Leftover pumpkin purée can be refrigerated and saved for 2-3 more lattes.
I’ll admit I have never even considered that you could add anything to a latte other than milk 😀 so this sounds both very interesting and quite delicious.
Oh yeah! You definitely can. I got the idea when I toured a brewery and found out they put actual pumpkin in their pumpkin beer.. Put pumpkin in whatever you want Tania!! 😉
How long do you the the puree would keep in the fridge?
I usually use mine up within 2-3 days and it’s always been fine.
I’m so excited to have this recipe. I”m going to grate some fresh nutmeg on top too! I am not a fan of Starbuck’s pumpkin lattes because they taste so artificial and the little local coffee place here closed so this is great!
this is better than starbucks! love this recipe
Aw thank you!
Wait wait wait. Pumpkin spice latte with REAL pumpkin? Isn’t the whole point of a pumpkin spice latte that it’s as fake as possible? 😉 This looks great!
Hahaha maybe!? Shhhhh ????
Pumpkin lattes…and it has some nutrition in it instead of artificial flavors. LOVE IT. Thanks for sharing this.
Thanks Amanda! This way you can enjoy it and don’t feel gross the rest of the day right?! 🙂
Thanks Meredith!
These homemade lattes are better than the coffee house, and are so much more wallet friendly! We loved that we could adjust the sweetness to our liking. We made them all fall!
Yay! I’m glad you loved it! Thanks for letting me know!
Can you use canned pumpkin pie mix if you dont have pumpkin puree
I think that would work but I haven’t tried it! Skip the sugar and spices since it should already be in the pie mix, and let me know how it turns out!
I am enjoying my PSL latte as I type! This is delicious and so much more like a classic pumpkin pie flavor than what you buy at coffee shops. I quadrupled the recipe, used 2 cups of 2% milk, 1 cup pumpkin, 3 teaspoons of pumpkin pie spice, and coconut (palm) sugar.
Yay!! I’m so glad you loved! And coconut sugar is an awesome ideas 😁💕
For me there was too much nutmeg and clove. It was pretty bitter. I strained the purée and it helped. Next time will add less and it will be perfect.
Thanks for letting me know Anne! I updated the recipe to help. Enjoy your next batch!
Mmmmmmm!!! This was delicious. And super easy.
I love Pumpkin!!
Thanks for the recipe! Where is your beautiful blue plate from??
Thanks!! The blue plate is from Anthropologie 🙂