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.