Pumpkin spice latte recipe with pumpkin puree
Jack Donnell
At a glance
Make a pumpkin spice latte with real pumpkin puree, espresso, milk, and warm spices. Includes a single-serving method, texture fixes, and an iced option.
A pumpkin spice latte blends coffee, milk, pumpkin, sweetness, and baking spices. This starting recipe uses plain pumpkin puree rather than pie filling, giving you control over the sugar and spice. A small amount of puree is enough for a pumpkin flavor without turning the drink into a thick dessert.
Whisking the pumpkin mixture before adding coffee helps distribute the spices. It will not dissolve completely like a commercial syrup, so expect a little natural texture.
Pumpkin spice latte recipe with pumpkin puree
Yield: 1 drink · Prep: about 3 minutes · Cook/brew: about 4 minutes · Total: about 7 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Small saucepan, whisk, espresso maker, measuring spoons, and a 12 fl oz mug.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) milk
- 1 tablespoon (15 g) plain pumpkin puree
- 2 teaspoons (10 ml) maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 2 tablespoons whipped cream, optional
Instructions
- Mix the pumpkin base. Whisk milk, pumpkin puree, maple syrup, and pumpkin pie spice together in a small saucepan.
- Warm gently. Heat over medium-low heat for about 3 minutes, whisking frequently, until gently steaming. Do not boil.
- Add vanilla and coffee. Remove the pan from heat and stir in vanilla. Prepare the espresso into the mug.
- Combine and serve. Whisk the pumpkin milk again, then pour it into the espresso. Add the optional whipped cream and serve with a spoon for stirring.
Tips and adjustments
Check the can
Plain pumpkin puree is the intended ingredient. Pumpkin pie filling already has sweeteners and spices, so it is not an equal substitution.
Too much sediment?
Use less spice next time, or pour the warm pumpkin milk through a fine strainer. Stir again as you drink because ground spices can settle.
No pumpkin pie spice?
For one cup, try 1/8 teaspoon cinnamon plus a small pinch each of ginger and nutmeg. This changes the blend, so adjust in small amounts.
Common questions
Can I make it iced?
Yes. Warm the pumpkin base as directed so it combines, let it cool, then mix it with coffee and pour over ice. Use cold milk for part of the liquid to help it cool.
Does this taste exactly like a chain’s drink?
It is a home preparation with puree and maple syrup, not a verified copy of a cafe formula. Adjust the sweetness and spice to your preference.
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- Cinnamon dolce latte recipe with a quick brown sugar base
- Caramel latte recipe
- Peppermint mocha recipe with cocoa and peppermint extract
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Further reading: Pumpkin latte format. The measured preparation above is a Chroma home starting version.
Illustrative stock photo: Pexels, used under the Pexels license.