It’s no secret that I love coffee, and nothing says fall like a warm pumpkin spice latte! Seeing them on every Starbucks sign makes my mouth water, but I can’t justify consuming that much sugar (50 grams in a grande size) plus all the junky additives.
Not to mention it costs about $5 per cup to consume said sugar!
With my love for pumpkin coffee I knew I had to find a way to make it at home for less.
A Pumpkin Spice Latte Recipe, with Real Pumpkin
I’ve fine-tuned this easy pumpkin spice latte recipe over the years and now I can’t drink anything else! It’s easy to make just for yourself or for a crowd with just a blender and a stove top (or Crock-Pot).
This pumpkin spice latte tastes very similar to the coffeeshop versions without the artificial colors, flavors, and sweeteners. Oh, and it actually contains pumpkin… because it’s not a REAL pumpkin spice latte without it!
To make it dairy free, sub coconut, almond, or macadamia milk. (Macadamia is my favorite!) These are easy to find in the store, but cheaper (and less watered down) made at home.
A dollop of whipped heavy cream or coconut cream finishes off this recipe and makes it extra decadent. Try a whipped cream dispenser for homemade (and low sugar) whipped cream on demand.
If you’re on a therapeutic diet or want to avoid any sugar at all, feel free to omit it. In fact I use these pumpkin spice stevia drops and don’t miss the sugar one bit!
Pumpkin Spice Latte Recipe
A spicy and delicious pumpkin latte made with real food, dairy-optional ingredients!
- 1 cup milk, coconut milk, almond milk, or my favorite, macadamia milk
- 1 TBSP canned or fresh pumpkin puree
- 2 tsp vanilla extract or make your own
- ½ tsp pumpkin pie spice or ½ tsp cinnamon and a sprinkle each of cloves and nutmeg
- ¼ cup strong coffee or espresso
- 1 tsp honey or maple syrup, or to taste
- whipped cream or whipped coconut cream or a spoonful of the cream that accumulates at the top of a can of coconut milk, optional
- Blend all ingredients except for heavy cream or coconut cream in a blender until smooth and incorporated. Or, if you have an immersion blender, pour all ingredients into a medium saucepan and blend with an immersion blender.
- Heat the mixture by simmering for about 5 minutes until hot. Stir often.
- Top with whipped heavy cream or coconut cream and a dash of cinnamon, and enjoy! By making your pumpkin spice latte at home you just saved yourself $4 bucks, 10 grams of sugar, and 10 grams of fat!
- If you are using canned pumpkin and won't use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.
- Making for more than one person? Easily double, triple, or quadruple the recipe to make for extra people. Serving for a party? Multiply by 10 and keep warm on low in a slow cooker or in a carafe.
- Make it cold: Can also be served chilled by cooling the coffee first and blending all ingredients in a blender with 1/2 cup of ice. Add a tsp of grass-fed gelatin or a scoop of healthy protein powder if desired.
Note: the nutritional info for this recipe uses 1 cup of whole milk and omits the whipped cream topping. Nutrient profile, particularly the fat and protein content, will vary if a nut milk or coconut milk is used.
Serving Size 1 1/2 cups (1 person)
Amount Per Serving
% Daily Value
Total Fat 8.1 g
Saturated Fat 5.1 g
Cholesterol 35 mg
Sodium 130 mg
Total Carbohydrates 19 g
Dietary Fiber 0.1 g
Sugars 18.5 g
Protein 8.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where do you fall on the pumpkin spice debate? What’s your favorite fall drink? Share below!