Coffee recipes · Make it at home
A homemade pumpkin spice latte can taste like actual coffee, not just sweet pumpkin syrup. Real pumpkin purée, warm spices and a balanced espresso make an easy fall drink.
Yield1 drink
Active time8–10 min
Coffee baseEspresso + spiced milk
Ingredients & equipment
- 1 double espresso
- 150–200 ml milk or oat milk
- 1–2 tablespoons plain pumpkin purée (not pumpkin-pie filling)
- 1–2 teaspoons brown sugar or maple syrup, to taste
- 1/4 teaspoon pumpkin pie spice; more for garnish if desired
- Whipped cream, optional
How to make it
- Whisk the milk, pumpkin purée, sweetener and spice in a small saucepan over medium-low heat until smooth and hot but not boiling.
- Froth the warm mixture lightly, or whisk vigorously until well combined.
- Brew a double espresso into a mug and pour the pumpkin-spiced milk over it.
- Taste first. Top with a little whipped cream and spice if you want a dessert-style drink.
What if it tastes too sweet or too much like pumpkin?
Cut the syrup or sugar first, then reduce pumpkin purée slightly. A smaller mug can help keep the espresso noticeable.
If you do not have pumpkin pie spice, a mix of cinnamon with small pinches of ginger, nutmeg and clove works. Clove is powerful; use it lightly.
