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Homemade pumpkin spice latte with latte art next to a small pumpkin

Homemade Pumpkin Spice Latte (With Real Pumpkin)

A cozy café-style pumpkin spice latte made with real pumpkin, warm spices and maple. No espresso machine needed.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp pumpkin purée pure canned pumpkin, not pie filling
  • 1/2 tsp pumpkin pie spice plus a pinch for topping
  • 1 to 2 tbsp maple syrup or brown sugar
  • 3/4 cup milk 180 ml; whole or barista oat milk
  • 1/2 tsp vanilla extract
  • 1/3 cup very strong coffee 80 ml, or 2 shots espresso
  • whipped cream optional, for topping

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Make-ahead syrup: simmer 1/2 cup water, 1/2 cup sugar or maple syrup, 1/4 cup pumpkin purée and 1 1/2 tsp pumpkin pie spice for 5 minutes. Strain and refrigerate up to a week. Use 2 tablespoons per latte.
Iced version: cool the pumpkin milk, then pour over ice with cold brew.