A pumpkin spice latte doesn’t have to come from a drive-thru or a bottle of syrup. This one uses a couple of spoonfuls of real pumpkin, warm spices and a little maple, so it tastes like fall instead of candy. It takes about 10 minutes, and you don’t need an espresso machine.
🎄 Planning a holiday morning? See all our holiday coffee drinks + cozy brunch menu.
Why real pumpkin?
Pumpkin purée gives the latte body and a gentle, earthy sweetness that syrups can’t. Use plain canned pumpkin, not pumpkin pie filling, which already has sugar and spices in it. Leftover purée keeps in the fridge for about 5 days, or freeze it in ice cube trays in 2-tablespoon portions, exactly one latte’s worth.
The coffee
You want something strong enough to stand up to the milk and pumpkin:
- Moka pot or AeroPress for an espresso-like shot
- Double-strength drip or pour-over (about a 1:8 coffee-to-water ratio)
- Cold brew concentrate for an iced version
Our latte without an espresso machine guide walks through each method.
Getting good foam
Heat the milk until it’s steaming but not boiling, around 140 to 150°F. Too hot and it won’t foam. A handheld frother is the easiest option, but pumping warm milk in a French press works great too. The pumpkin makes the foam a little denser, which is a good thing here.
Make it your way
- Dairy-free: barista-style oat milk froths best and tastes great with pumpkin.
- Less sweet: start with 1 tablespoon of maple and adjust.
- No pumpkin pie spice? Mix 1/4 tsp cinnamon with a pinch each of ginger, nutmeg and cloves.
- Iced PSL: chill the pumpkin milk and pour it over ice with cold brew.
Gear that helps
A small saucepan and a whisk are all you need, but a handheld milk frother makes it café-level. If you’re brewing pour-over for the base, a gooseneck kettle and a burr grinder make a noticeable difference.
Homemade Pumpkin Spice Latte (With Real Pumpkin)
Ingredients
Method
- In a small saucepan over medium heat, whisk the pumpkin, pumpkin pie spice and maple syrup for 1 to 2 minutes, until fragrant and just bubbling.
- Whisk in the milk and heat until hot and steaming but not boiling, about 140 to 150°F (60 to 65°C). Take it off the heat and stir in the vanilla.
- Froth the milk: use a handheld frother for 15 to 20 seconds, pump it in a French press, or blend briefly with the lid vented.
- Pour the coffee into a mug, add the pumpkin milk, and spoon the foam on top. Finish with whipped cream and a pinch of spice.
Notes
🍩 Want something sweet with your coffee? Our sister site Blue Bear Donuts has easy baked mini donuts, pumpkin spice donuts and classic glazed donuts.
