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pumpkin spice latte
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How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)

Katie WellsOct 4, 2022
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)

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!

Green ebook cover with spices, bears, and veggies on a table

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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

Pumpkin Spice Latte Recipe

Katie Wells
A simple and delicious pumpkin spice latte made with real pumpkin and dairy-optional ingredients!
4.28 from 22 votes
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 5 mins
Total Time 9 mins
Course Drinks
Cuisine American
Servings 1 serving
Calories 199 kcal

Equipment

  • Blender
  • Immersion blender
  • Saucepan

Ingredients
  

  • 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)

Instructions
 

  • 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!

Notes

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 nut milk or coconut milk is used. 

Nutrition

Serving: 1.5cupsCalories: 199kcalCarbohydrates: 20gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 96mgPotassium: 467mgFiber: 0.2gSugar: 19gVitamin A: 1657IUVitamin C: 2mgCalcium: 313mgIron: 0.4mg
Tried this recipe?Let us know how it was!

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

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you like pumpkin spice season? What’s your favorite fall drink? Share below!

Category: Drink Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (61 Comments)

  1. Krassi

    October 3, 2011 at 10:09 PM

    Anyone tried the latte with fresh/frozen pumpkin instead of canned? If so – how would you prepare it?

    Reply
    • Wellness Mama

      October 3, 2011 at 10:17 PM

      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.

      Reply
    • Paula

      October 3, 2015 at 8:50 PM

      5 stars
      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.

      Reply
  2. Stef

    October 3, 2011 at 9:13 PM

    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 🙂

    Reply
  3. casey

    October 3, 2011 at 6:47 PM

    Do you have any experience with storing and re-heating the left overs?

    Reply
  4. Monica Rooke

    October 3, 2011 at 4:14 PM

    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!

    Reply
  5. Spinny

    October 3, 2011 at 11:59 AM

    I want one now after reading that recipe. Sounds so warm and nourishing.

    Reply
  6. Nikki Myers

    October 3, 2011 at 11:46 AM

    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!

    Reply
  7. Karyn

    October 3, 2011 at 10:54 AM

    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! 

    Reply
    • Stef

      October 3, 2011 at 9:19 PM

      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 🙂

      Reply
      • Wellness Mama

        October 3, 2011 at 9:21 PM

        Great suggestions! Thanks for sharing!

        Reply
  8. vick

    October 3, 2011 at 10:53 AM

    Now I have to go to the store for vinegar for bone both AND canned pumpkin tonight!

    Reply
  9. Amanda

    October 3, 2011 at 10:22 AM

    Sounds SO yummy! I can’t wait to try this!

    Reply
  10. Kena

    October 3, 2011 at 10:06 AM

    Delish!  I am wondering if this can be canned…make up large batches and store the rest by canning.

    Reply
    • Wellness Mama

      October 3, 2011 at 10:47 AM

      I haven’t tried but it probably could… let me know how it turns out!

      Reply
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