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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
Ingredients
- 1 cup milk (or coconut milk, almond milk, or my favorite, macadamia milk)
- 1 TBSP pumpkin (canned or fresh, pureed)
- 2 tsp vanilla extract
- ½ tsp pumpkin pie spice (or ½tsp cinnamon and a sprinkle each of cloves and nutmeg)
- ¼ cup strong coffee (or espresso)
- 1 tsp honey (or maple syrup, to taste)
- whipped cream (or whipped coconut cream, optional)
Instructions
- 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!
Notes
- 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.
Nutrition
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Where do you fall on the pumpkin spice debate? What’s your favorite fall drink? Share below!
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these look/sound amazing!!!
Do you use already brewed coffee or grounds?
already brewed usually. And you can actually double or triple the amount of coffee if you prefer a thinner or more coffee like taste.
Can you use purée pumpkin instead of canned? If so, how much?
yep… I’ve used homemade too. Just make sure the water is drained off once you cook and use equal amounts. You may have to add more coffe/tea to water down though, as homemade tends to be a little thicker
How much is “half a can” …or better yet, how big is the can you’re using?
Thanks 🙂
i’m pregnant and not drinking coffee/caffeine. can i omit the coffee and or sub something else besides decaf?
Tea works well, and you could use raspberry leaf tea if you are past first trimester…
I made it without the coffee and it was super yummy! I used a little stevia to sweeten it.
I think I will try this with Teecino to see how it tastes! We use homeopathy and the coffee bean stops our remedies from working. Thanks for this yummy looking recipe!
great idea. I’ve also thought that it would probably be lovely with chai tea!
This was delicious! I will definitely make it again. Next time I might add a little more coffee. It does turn out pretty thick which I thought would be a turn off, but I really enjoyed it. Making it again tomorrow for my hubby! Thanks!
Made it today and it was really good!!! I have a bit left over, can i put it in the fridge and heat it up tomorrow? Thanks for the recipe!
I tried this recipe yesterday then again this morning. I think I may try it again but I have a few suggestions. It needs more coffee and less coconut milk-mine turned out very thick and way too creamy even after using the crockpot. My Whole Foods sells something called Coconut Milk Beverage and it comes in a rectangular box (like what broth comes in) which is thinner than the coconut milk that comes in a can so I may try that as well.
Mine turned out way too thick too. I think I’m going to try the leftover over ice and let it melt a bit and see if that helps.
I use the Almond Breeze unsweetened almond coconut milk in the refridgerated section. It is a little “thin”. 1/4 cup beverage concentrate (chai or coffee) with 1 cup of that stuff is the perfect ratio for a slight creaminess and delicious caffeine. If it’s turning out too thick for you with your beverages of choice, maybe add more water for a less concentrated coffee base.
For sweetener, I usually use 4 drops of liquid stevia.
I will sooooo be making this. Very soon, in fact!
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.