Pumpkin Spice Latte

Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes

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The Starbucks Pumpkin Spice Lattes are lovely…

But you can make them at home

And I’d like to think my make-at-home version wins


Because you can make them vegan at home, if you so choose.

And the ones you purchase are generally made with fake, sugary, pumpkin-flavored syrups, not real pumpkin puree.

It should be noted that this is a natural latte, made with real pumpkin puree and real pumpkin pie spice. It does not all fully dissolve and there will be some settling at the bottom of the mug. If you don’t want settling, the way to avoid that is to use synthetic syrups made from chemicals rather than real pumpkin and real spices. Your choice.

Since some people enjoy a daily dose of HFCS, you make lattes at home and can control what goes into your latte.

Another reason the at-home version wins is because you could go into the poorhouse if you like your coffee as much as I like mine buying these specialty drinks.

I bet the cost per cup of the homemade latte is less than a quarter and probably even less.

Far less than the $4 coffee shop lattes and the cheapskate in me wants to make things at home whenever possible.

And I actually prefer the taste of my version to the Starbucks version but I could be biased.

For the recipe, there are many ways to make these and many recipes I’ve seen on the internet, but here’s what I do because I like these ratios the best.

And oh yes, it’s easy.


A Visual Guide

Brew your coffee

I was lucky enough to receive this Godiva Pumpkin Coffee from Godiva in conjunction with being a FoodBuzz Featured Publisher

The coffee is delicious and being that it’s pumpkin-flavored it just enhances the recipe but it’s not required to use pumpkin coffee

Any ole coffee will do if you don’t have any of these just laying around your cupboards

After you’ve made your coffee, make the pumpkin milk

Everything in


This stuff is so good!

You don’t even need to pour it into coffee.  You can just drink this as is.  Mmmm, good.  Just ask Skylar.

And when you’re chugging this straight taste-testing this before you pour it into the brewed coffee just remember the old saying: “Pumpkin Milk: It does a body good!”

I recommend heating the pumpkin milk mixture up in the micro (or stovetop) before you add it to the brewed coffee (or Vita users, just let ‘er rip and let the machine do the work for you)

But I truly despise lukewarm coffee drinks so I always heat it up as to not cool off my coffee too much

Pour the coffee into your mug, top with half the pumpkin milk mixture

Garnish and Drink Up

And be glad you don’t have to rely on buying pumpkin spice lattes anymore!

As I said in the recipe section, you know you will want a refill

Every bit as good as Starbucks Star Who?

And easy and cheap!

And for the rest of the can of pumpkin puree you have on your hands, I have a great recipe coming up for how to use it…

Tip: I actually mix up about 2 cups+ worth of pumpkin milk at a time and store that in the fridge and heat it up as needed and then add that to coffee as I see fit over the next couple days

I figure as long as I am dirtying dishes and have everything out, I always make a little extra for refills or future use

Or, you can also freeze the extra pumpkin puree in a small container and make something else that tickles your pumpkin fancy because you never know when a pumpkin craving is going to hit.

Print Recipe

Pumpkin Spice Latte (Vegan, Gluten Free)

No need to pay for pricey coffee-shop pumpkin spice lattes with this easy, homemade version that uses real pumpkin puree (no fake, sugary syrups) and can be made quickly and inexpensively at home. And now you can enjoy pumpkin spice lattes year-round from home.

Yield: 1 latte, with a refill

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes


At least 2 cups coffee, strong and freshly brewed

1 cup milk (I used unsweetened vanilla almond milk but use any kind you wish from whole to soy to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 teaspoons pumpkin pie spice blend, or to taste

1 teaspoons cinnamon, or to taste

1 teaspoons vanilla extract

sweetener of choice, to taste (I suggest 2 tablespoons agave or 2 tablespoons brown sugar, or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste


  1. Make coffee (a pot, single-serving cup, in whatever fashion and however you prefer making your coffee.  The stronger the better)
  2. Make Pumpkin Milk by combining all ingredients in a small bowl and whisk well by hand or blend using a Vita-MIx or blender Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
  3. Pour 1 cup of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don't want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you're dirtying dishes, I always make a little extra for refills or for later)
  4. Optional: Finish by garnishing with real whipped cream/whipped topping such and a sprinkle of pumpkin pie spice/cinnamon on top
  5. Notes: The spices will not "blend" or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Need other Pumpkin Recipes?

Here’s a Roundup of my Favorite Pumpkin Recipes

Do you like Pumpkin Spice Lattes? Are you one of those people who has been over-paying for your seasonal pumpkin spice lattes (or come Christmastime the gingerbread lattes)?

Maybe you’ll make these at home because as I said here, if I relied on Starbucks for my coffee or specialty drink fix, I’d be broke!

Plus I truly prefer the taste of the make-at-home.



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  4. Something is just screaming at me to dump this in an ice cream freezer! Nice for an Indian Summer treat…

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  9. AWESOME! I just tried this, and it was delicious. I think I might try adding some cinnamon or a cinnamon stick next time. But this is perfectly delish, cheap, and I love knowing what’s in it! Nice job :)

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  11. Oooooh thank you thank you so much! I am sharing with all my vegan/vegetarian friends. I love when someone else tries the recipe first before I have to!

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  14. I think 1/4 cup of pumpkin is too much. It all settled on the bottom of the mug and was a weird texture. I wouldn’t make it again, sorry.

    • Yes, I know, when making a latte with real pumpkin in order to get that robust pumpkin flavor without using fake syrups or chemical, there is no way around it other than to have some settling. Real pumpkin has texture and it will settle. The alternative is the fake syrups or going overboard with pumpkin pie spice and even then, there will be some settling with that. It’s a ‘natural’ version of a pumpkin latte compared to the ‘synthetic’ version. Thanks for trying it though.

    • Could you maybe run it through a filter (or cheesecloth) of some sort to get out a little bit of the pumpkin “pulp” or would this take out all the flavor?

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  20. I am totally trying this out!
    You seem very health conscious, may I ask why you put anything in the microwave?

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  27. Love this recipe! Made it last year and plan to do it again soon!

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  36. Made this tonight and it was glorious! I am impressed too, by the low calorie count. I used almond milk which is Only 40 calories per one cup and the pumpkin was only 20 calories per 1/4 cup. Pretty sure the remaining ingredients have no calories. Well, i used zero sweetener. thank you so so much!! Can’t wait to have my morning coffee!

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  44. Wow, I have to try this. It looks delicious. LOVE the fact that it is only 80 calories!! Thank you for the recipe :)

  45. Sipping on my delicious latte now, thank you for the ‘real food’ recipe!

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  48. Hi this looks fantastic. I can’t wait to try it. If I were to use almond milk would I be able to can it?

    • I have never canned anything with milk like this in it, either dairy or nut-based milk and am not really an expert on canning. My gut answer would be no, not a safe idea but it’s out of my domain. I’d google canning + milk and see what you can find. Good luck!

  49. Whew! That cinnamon is STRONG. I enjoyed this but I’ll be leaving that out entirely and putting in more pumpkin. I actually do not like coffee unless it has yummy sweet stuff in it so I needed an easy recipe to make my coffee taste better. :)

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