Pumpkin Spice Latte with Real Pumpkin
A warm, creamy homemade latte made with real pumpkin puree, espresso or strong coffee, milk, maple syrup, and cozy fall spices. Real pumpkin adds body and subtle sweetness for a comforting café-style seasonal drink.
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 10-12 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Pumpkin puree
- Espresso or strongly brewed coffee
- Milk
- Maple syrup or brown sugar
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Pinch of salt
- Whipped cream, optional
- Extra cinnamon or pumpkin pie spice for serving, optional
Instructions
- Add the pumpkin puree, maple syrup or brown sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt to a small saucepan. Cook over medium-low heat for about 1 minute, stirring continuously to deepen the pumpkin flavor and bloom the spices.
- Gradually pour in the milk while whisking. Continue heating until hot and steaming without allowing the mixture to boil vigorously.
- Remove the saucepan from the heat and stir in the vanilla extract. Taste and add additional maple syrup or brown sugar if desired.
- Prepare the espresso or strongly brewed coffee and divide it between two serving mugs.
- Froth the warm pumpkin milk with a handheld frother until light and foamy. Alternatively, whisk vigorously or carefully blend until frothy.
- Slowly pour the pumpkin milk over the coffee and spoon the foam on top. Garnish with whipped cream and a dusting of cinnamon or pumpkin pie spice if desired. Serve immediately.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling so the sweetness and spices can be controlled separately.
- Strongly brewed coffee can replace espresso when an espresso machine is unavailable.
- For a dairy-free version, use oat, almond, soy, or coconut milk. Oat milk provides an especially creamy consistency.
- For an iced latte, cool the pumpkin mixture completely and serve it over ice with chilled milk and espresso.
- Decaffeinated espresso or strong decaf coffee can be used for a lower-caffeine version.
- Store leftover pumpkin milk mixture in an airtight container in the refrigerator for up to 3 days. Stir or shake well before using.
- Reheat the pumpkin milk gently without boiling, then froth again before combining with freshly prepared coffee.
Nutrition
- Serving Size: 1 latte
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
