Pumpkin Spiced Latte Recipe

A fall favourite, pumpkin spiced latte, that is easy to make at home and actually has pumpkin in it!

I was recently introduced to pumpkin spice latte’s (I know they’ve been around forever but…) and they’re pretty darn good! But… They’re

~~pretty~~
really expensive and they don’t actually have any pumpkin in them! What’s up with that? I figured it would be pretty easy to make them at home and I could actually use pumpkin in them! This is a quick and easy stove top version where you heat the milk along with plenty of pumpkin puree, pumpkin pie spice and of course some strong brewed coffee (If you have an espresso maker, feel free to use it!), sweeten it and optionally top it with whipped cream and enjoy! You can easily add flavour in the form of changing the sweetener! I like caramel sauce or dulce de leche but maple syrup, honey, brown sugar are also really good alternatives! Say goodbye to expensive, no-pumpkin pumpkin spice lattes and hello to these easy homemade pumpkin pie lattes!

PSL

Pumpkin Spiced Latte

Prep Time:5 minutes Cook Time:5 minutes Total Time:10 minutes Servings: 4cups

A fall favourite, pumpkin spiced latte, that is easy to make at home and actually has pumpkin in it!

ingredients

1 cup strong coffee (or 4 shots espresso)
2 cups milk (or milk substitute)
1 cup pumpkin puree
2 tablespoons sugar*
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract (optional)

directions

Heat everything in a large sauce pan until the milk starts to froth up but before it boils.

Option: Use different sweeteners like caramel sauce, dulce de leche, maple syrup, brown sugar, honey, etc.
Option: Serve topped with whipped cream
Note: Make your own pumpkin pie spice with: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.

Nutrition Facts: Calories 90, Fat 0.2g (Saturated 0, Trans 0), Cholesterol 2mg, Sodium 69mg, Carbs 17.2g (Fiber 1.8g, Sugars 14.3g), Protein 4.8g

Nutrition by:

Comments

Peggy Carpenter says
October 26, 2016 at 10:02 pm
Oh. Em. Gee. Know what I am making tomorrow morning.
Anonymous says
October 26, 2016 at 10:57 pm
What kind of milk was used? Skim, low fat, whole? Makes quite a difference in calorie count!
kevin says
October 31, 2016 at 4:48 pm
Anonymous: I used regular milk for the nutrition facts values but you could use skim milk or even a low calorie alternative like almond milk or coconut milk.
Mr. Fish and Taxes says
November 1, 2016 at 2:48 am
Does the pumpkin thin out while it's boiling or do you strain it? Seems like with the purée this would turn into more of a pumpkin coffee smoothie and less of a latte
Cheree @ That Morning Latte says
November 1, 2016 at 3:28 am
Our friends own a local coffee shop and spent a lot of time coming up with just the perfect recipe using real organic pumpkin and their single origin espressos–I can't even drink the "mermaid" PSLs anymore (yuck)! Thanks for this–definitely cheaper, and handy for days I don't want to get out.
kevin says
November 2, 2016 at 2:24 pm
Mr. Fish and Taxes: You can strain it if you want. I find that canned pumpkin puree becomes pretty smooth when mixed in with the milk and coffee and if I'm using homemade pumpkin puree I puree the pumpkin in a blender first.