Did you know you can make a pumpkin spice latte without syrup? I always assumed I would have to make a syrup in order to make the beloved fall PSL at home. It turns out you can make a delicious homemade version by mixing pumpkin puree into your favourite milk! This dairy-free pumpkin spice latte is so much thriftier than buying it from a cafe and just as delicious!
Ready in 10 minutes or less
Full of fall pumpkin spice flavour
Sweetened to your liking
And a few extra dollars stay in your wallet!
How To Make A Dairy-Free Pumpkin Spice Latte
Making a dairy-free pumpkin spice latte at home is so much simpler than I initially thought. I find I often have small amounts of pumpkin puree leftover from fall baking projects like this Pumpkin Pie Parfait or these Pumpkin Pie Energy Balls. This latte is the perfect way to use up that leftover puree!
To make two 12 oz lattes start by brewing ½ cup strong coffee or 2 shots of espresso.
- Meanwhile, combine 2 cups of your favourite plant milk with 4 tablespoon pumpkin puree.
- Add 3 tablespoon maple syrup or sweetener of choice.
- I find that 3 tablespoon creates a sweetness similar to a PSL from a cafe but feel free to use less if desired (I prefer less, personally).
- Whisk in ½ teaspoon vanilla extract and ¾ teaspoon pumpkin pie spice.
- OR use ½ teaspoon ground cinnamon, ⅛ teaspoon grated nutmeg and a pinch of both ground ginger and ground allspice (or ground cloves).
- Heat the flavoured milk over medium low heat for 5-8 minutes until warm and steaming.
- Make sure to not boil the milk otherwise an unpleasant skin can form on top of the milk.
- Froth the milk if desired. I use my immersion blender but you can use a stand blender or any frothing device you have.
- Starbucks actually has a great guide for how to create milk froth using a french press and other kitchen tools.
To serve your dairy-free pumpkin spice latte:
- Divide the coffee or espresso between two mugs.
- Pour in the flavoured milk (use a large spoon to hold back the foam).
- Top the lattes with the foam and garnish with fresh grated nutmeg or another sprinkle of pumpkin pie spice.
*Make my delicious 5 Minute Coconut Whipped Cream and dollop it on top for a true PSL experience!
Recipe Cost
Buying lattes is certainly not the thriftiest order from a cafe, especially if you are paying an upcharge for non-dairy milk! In the case of a dairy-free pumpkin spice latte you are also often having to turn down the whipped cream topping you pay for!
This recipe makes two 12oz lattes and costs us $2.50 Canadian! That’s $1.25 per latte compared to at least $5 per latte from a cafe.
Making a whole batch of my coconut whipped cream costs me $2.45 so even with the whipped cream topping these two homemade lattes come in under the cost of just one from a cafe.
If you like the idea of making dairy-free lattes at home make sure to take a look at my Turmeric Golden Milk Latte and Homemade Matcha. Let me know in the comments below how you customize this dairy-free pumpkin spice latte and if you’re sold on the savings!
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Dairy-Free Pumpkin Spice Latte With Real Pumpkin
- Total Time: 10 minutes
- Yield: 2 servings (12 oz each) 1x
- Diet: Vegan
Description
Tired of the charge for non-dairy milk? Make this delicious dairy-free pumpkin spice latte at home with real pumpkin puree for so much less!
Ingredients
- 2 cups plant milk of choice (I like oat or soy)
- 4 tbsp pure pumpkin puree
- 3 tbsp maple syrup (or desired sweetener, feel free to use less!)
- ½ tsp pure vanilla extract
- ½ tsp ground cinnamon (see note if using pumpkin pie spice)
- ⅛ tsp fresh grated nutmeg
- Pinch ground ginger (less than ⅛ tsp)
- Pinch ground allspice (or ground cloves, less than ⅛ tsp)
- ½ cup strong brewed coffee or 2 shots espresso*
*Alternatively, use ¾ teaspoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and allspice.
* Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Prepare your coffee or espresso while you heat your flavoured milk.
- In a small pot whisk milk, pumpkin puree, maple syrup, vanilla extract and spices. (Feel free to use less sweetener. I personally prefer mine less sweet but 3 tablespoon will give you a sweetness similar to a cafe drink).
- Heat the milk over medium low for 5-8 minutes, stirring frequently, until the milk begins to steam. Be careful to not allow the milk to boil (this could cause an unpleasant skin to develop on the top of the milk).
- Carefully taste the milk when warm and add more pumpkin flavour, sweetness, or spice as desired.
- To create foam, froth the milk using an immersion blender, stand up blender, or any other frothing tool you have.
- Divide the strong coffee or espresso between your mugs. Pour the flavoured milk over top (use a large spoon to hold back the foam as you pour). Spoon the foam overtop or garnish with coconut whipped cream. Grate fresh nutmeg on top or sprinkle a bit of extra pumpkin pie spice.
Notes
Approximate Cost: CAD $2.50 for 2 lattes ($1.25 each) vs. over $5 from a cafe.
Use ¾ teaspoon pumpkin pie spice if you have it. Otherwise you can blend the spices I have listed.
I prefer oat or soy milk as non-dairy options for lattes because they are quite thick and creamy but any non-dairy milk will work here.
- Category: Drinks
- Method: Stovetop
- Cuisine: American, Canadian
Sydney
You’re right, I didn’t know you could make this at home with real pumpkin puree. I confess I always end up throwing out that bit of leftover after I bake with pumpkin (thanks for opening my eyes! I could use that in so many ways). Will be trying for sure.
Kathryn Alexandre
I definitely used to toss little leftover bits of pumpkin puree or tomato paste, the flavoured oils from jarred sun-dried tomatoes! I’m glad this recipe gave you an idea for how to use the leftover pumpkin and once you start you’ll probably notice how you can use so many other things you typically toss. I’m so glad you’ll be giving this a try and I hope you love it! Thank you for the lovely comment and star rating!
Carrie
Made this tonight after dinner and it was perfect! Thank you for giving me a new recipe to use my pumpkin puree in 🙂
Kathryn Alexandre
That sounds like my kind of post dinner night cap! I’m so glad you liked it and thank you so much for the review and star rating!
Olivia
Made this recipe this morning for a breakfast treat for my kids who love to have ‘special coffees.’ They loved the pumpkin spice flavour of the steamed milk (no coffee for them!) and I added some to my morning cup of coffee. It was a hit! 5 stars all around!
Kathryn Alexandre
This is the best! I’m so glad the kids loved their special steamed milk and you got a little treat in your coffee too! Thank you so much for taking the time to leave a star rating and review. That means so much to us!