It’s no secret that I love coffee, and nothing says fall like a warm pumpkin spice latte! Seeing Starbucks pumpkin spice lattes on their signs every fall 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 $6+ per cup to consume said sugar! I wanted to find a way to get that pumpkin flavor without the barista. 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 for yourself or for a crowd with just a blender and a stovetop (or Crock-Pot).
This pumpkin spice latte tastes very similar to the coffee shop psl versions without artificial colors, flavors, and sweeteners. Oh, and it actually contains pumpkin puree… because it’s not a REAL pumpkin spice latte without it!
If you’re using store-bought canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep them in a bag for future batches. Or use it up in something like this warm pumpkin bread recipe. Check out the end of this post for more pumpkin recipe ideas.
Ingredients For a Real Food Pumpkin Spice Latte
I like using raw, grass-fed milk, but not everyone can have dairy. This coffee recipe is naturally gluten-free, but you can also make it dairy-free. Sub coconut milk, almond milk, oat milk, or macadamia milk. (Macadamia is my favorite!) These are easy to find in the store, but homemade nut milk is cheaper and less watered down.
I use a half-teaspoon of pumpkin pie spice, but you can use your own blend of cinnamon, cloves, and nutmeg if you don’t have pie spice on hand. It tastes similar to chai, but without the cardamom or black pepper. The pure vanilla extract rounds out the warming spices in this coffee drink.
Topping it Off
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 want to avoid sugar, then feel free to omit it. I use these pumpkin spice stevia drops, and don’t miss the sugar one bit!
Pumpkin Spice Latte Recipe
- 1 cup milk (any kind)
- 1 TBSP pumpkin (canned or fresh, pureed)
- 2 tsp vanilla extract
- 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)
- whipped cream (or whipped coconut cream, optional)
- In a blender, combine all the ingredients except the whipped cream.
- Blend until smooth. Or, if you have an immersion blender, pour all ingredients into a medium saucepan and blend with an immersion blender.
- Pour the contents of the blender into a small saucepan.
- Heat the milk mixture over medium heat on the stove for about 5 minutes or until hot, stirring frequently.
- Top with whipped cream, garnish with a dash of cinnamon, and enjoy!
Tips and Variations
- Want More? – Double, triple, or quadruple the recipe to make for extra people. Serving for a party? Multiply the ingredients by 10 and keep warm on low in a slow cooker or in a carafe.
- Iced Version – You can also make an iced pumpkin spice latte version with a strong cold brew instead of hot coffee if you prefer. Or cool the coffee first and blend all ingredients in a blender with 1/2 cup of ice.
- Protein Boost – Sometimes I’ll also add a teaspoon of grass-fed collagen or a scoop of healthy protein powder for more protein.
More Pumpkin Recipes
I have quite a few pumpkin recipes on my site. Here are a few if you want to check them out. Some of them are a great way to use up the rest of your pumpkin puree after making your pumpkin spice latte.
- Pumpkin pie (family favorite)
- Pumpkin cheesecake
- Homemade pumpkin soup
- Pumpkin bread and muffins
- Pumpkin spice meltaways
Do you like pumpkin spice season? What’s your favorite fall drink? Share below!
Discussion (61 Comments)
Anyone tried the latte with fresh/frozen pumpkin instead of canned? If so – how would you prepare it?
I haven’t tried it yet because I can my own and haven’t run out, but it should work just fine as long as the excess liquid is cooked out and it is well drained.
I have not made a latte but, I have baked pumpkins and froze it in portions and made smoothies with pumpkin pie spice,almond milk, coconut milk or almond milk and stevia. Delish! Healthy too.
I’m so stoked to make this!!! Will be using homemade almond milk as a sub. Thanks for the awesome ICE CREAM IDEA!! Genius! Chocolate chip pumpkin ice cream just made its way to the top of my to-do list 🙂
Do you have any experience with storing and re-heating the left overs?
Sounds wonderful! I feel the same way about the Starbucks version – too expensive, too much sugar. In fact, when we had our first cool morning a few weeks ago, I got one against my better judgment, and you know what? It was just too sweet. That’s what primal/paleo life will do to you, huh? 🙂 Thanks for sharing!
I want one now after reading that recipe. Sounds so warm and nourishing.
Thank you, Thank you, Thank you! I’ve been drying for a pumpkin latte. Every coffee shop I’ve asked uses that nasty syrup to flavor the coffee. I can’t wait to make this!
This is great – one thing that I’m having a hard time with when switching over to paleo is not having any treats for the kids to celebrate little things like the first day of autumn or feast days, etc. I want to cut way back on sugar but it’s fun to have little traditions throughout the year. Recipes like this are great – if you have anymore, please keep them coming. I am going to use decaf coffee – don’t need four littles running around maniacally!
Karyn, treats are my weakness! Here are a few ideas to help you out:
I adapted these muffins from a recipe from Elana’s Pantry. My husband loves them! Add chocolate chips for an extra treat: http://nograinnopain.blogspot.com/2011/09/banana-nut-muffins-paleo-style.html
This stuff is gold! Great way to get your fruit servings in. I’ve made it with heavy cream as well as almond milk: http://everydaypaleo.com/2011/07/25/decadent-fruit-dip/I’ve also played around with this recipe a bit. It’s nice to have something reminiscent of a cookie every so often: http://everydaypaleo.com/2010/09/30/one-crazy-week-nutty-cookies/ (scroll down to the bottom of this link for someone else’s variation on this yummy little cookie as well: http://everydaypaleo.com/2011/01/16/paleo-talk-episode-2/ – I loved these straight out of the freezer!)
Best of luck with the paleo kiddos 🙂
Great suggestions! Thanks for sharing!
Now I have to go to the store for vinegar for bone both AND canned pumpkin tonight!
Sounds SO yummy! I can’t wait to try this!
Delish! I am wondering if this can be canned…make up large batches and store the rest by canning.
I haven’t tried but it probably could… let me know how it turns out!