As pumpkin season has finally arrived, pumpkin spice lattes are one of the most popular drinks around. If you're vegan or dairy-free and want to enjoy pumpkin spice lattes as well, we have got you covered with this great recipe!
This pumpkin spice latte has won the heart of many during the late years, no wonder why: it tastes delicious and is easy to make. It also has charm, that made us with for it until the pumpkin season arrives, although we can always make it with canned pumpkin.
We are very old school in that sense. We love making our pumpkin pie spice for our spice latte, making our pumpkin purée, and our own almond milk , soy milk, or oat milk. All of these mini-steps, are worth it, but the good news, is that you can either have them done, beforehand or use store-bought versions of any of these three important ingredients.
You can't go wrong with our pumpkin pie spice recipe that includes cinnamon, ginger, nutmeg, and cloves for an extra kick.
Why you will love it?
It is quick and easy to make a quality drink at home in just a few minutes with a few simple ingredients. The best vegan PSL made at home.
Truly one of my favorite veggies for many reasons.
Why you should love Pumpkins
Texture – its voluminous yet silky flesh makes it easy to use as a thickening agent.
Flavor – You can easily have them on a savory dish, sweet pies, or a latte since its flavor is sweet enough.
Versatility – this recipe is a true example of how usable this veggie is, given its neutral flavor profile, yet comforting, soothing feeling, texture, and flavor.
Availability – you can either find pumpkin puree canned or, as we always do when they are on the season, buy it at the local market and briefly steam or boil it. It becomes usable speedy. In a ten-minute time slot, you have your homemade ready-to-eat pumpkin.
Nothing goes to waste – most pumpkin family veggies varieties rind is edible, nutritious, full of fiber, delicious, and convenient. I am now eating a piece of steamed pumpkin on its rind, topped with melted vegan parmesan cheese. And yes, that was lunch! It was filling and delicious!
You can quickly turn most of the varieties' seeds into a delicious, antioxidant powerhouse and healthy snack! Think pepitas!
You can easily prepare this homemade pumpkin spice Latte recipe. It is less expensive than the coffee shop version and lightly sweetened with maple syrup.
The pleasure of making your edition is that you can customize this recipe endlessly to your tastes. You can make it almost a dessert with the whipped cream of your choice. You can also easily personalize Pumpkin spice latte can with the below suggestions.
Pumpkin spice latte Ingredients
- pumpkin puree (or canned pumpkin)
- dairy-free milk (not oat milk, almond milk, and soy milk are best)
- pumpkin pie spice
- maple syrup
- pure vanilla extract
Coconut whipped cream
How do I make the best pumpkin spice latte at home?
You can have this pumpkin spice latte quickly completed in just over ten minutes. This perfect recipe provides everything needed to prepare at home.
First. Coffee or not?
If you plan to add coffee or espresso, prepare at this time either in your espresso machine, or on the stovetop, or coffee maker, and set aside, you can skip this step for a simple caffeine-free spice latte.
We like making our own pumpkin pie spice since we use much of it for seasonal recipes, such as pumpkin pie, pancakes, overnight oats, etc.
To make a pumpkin pie spice blend, you need only four ingredients, all ground: cinnamon, ginger, cloves, and nutmeg. Optionally allspice.
If you want to use real pumpkin, just make the pumpkin puree in 10 minutes, either boiling or steaming small chunks of pumpkin, and then mashing it with a fork, or potato masher, if you want to reserve it for later.
One of the beauties of this pumpkin spice latte recipe is that everything will go to a blender, so you can even add the pumpkin chunks to the mixer.
This is certainly our choice because I am all about natural flavors, it tastes wonderful and I think store-bought pumpkin puree has some artificial tasting, but well, that is just me.
Second. Blend everything.
Blend the pumpkin purée, along with your milk of choice, it doesn't really make a difference. You can use whole milk (if not vegan), coconut milk, to add a distinct flavor.
You don't even have to add hot milk or steamed milk since we are going to bring everything to a simmer in the next step.
Continue adding your sweetener of choices, such as light brown sugar, maple syrup, or agave nectar. Stir in the vanilla extract and pumpkin spice.
If you like a stronger pumpkin flavor, add ¼ cup extra pumpkin puree. The same goes for the pumpkin spice. This recipe is made to balance all the flavors, but you can choose to accentuate the one of your choice. Just remember to try with small quantities.
To a small saucepan, add the blended mix. Bring to a simmer on medium heat. Briefly whisk and serve immediately. See the recipe video.
Note: A slight separation is natural with both the pumpkin and plant milk, so whisk as needed to smooth.
Add strong coffee or espresso directly to your cup or glass, immediately after simmering. If you don't love strong coffee, you can play along with an American coffee.
Taste and adjust flavor as needed, adding more spices to taste, espresso coffee to get a more robust coffee flavor, or maple syrup for sweetness.
Skip the simmering, and add all ingredients to the blender, add ice and liquify for 15 seconds. Alternatively, if you want to keep the ice cubes instead of making a Frappuccino, add the mix directly from the blender to a mason jar with a lid and shake vigorously to combine.
Then add ice, secure cover, and shake vigorously to combine — about 30 seconds.
Note that, if you are adding coffee, you may want to add a second shot of espresso as the ice will make it watery.
If using whipped cream, top the milk mixture with it and sprinkle pumpkin spice, to make it look even more gorgeous.
Hint: for the same reason, as the ice adds water, you may want to add an extra scoop of pumpkin purée and ¼ teaspoon extra pumpkin spice.
How can I make my Pumpkin Spice Latte taste better?
My favorite tips for substitutions and customizations.
The only non-dairy milk, that I avoid using, if making a hot pumpkin spice latte, is oat milk. In my experience, while simmering or boiling, the oat milk gets sticky.
This is normal because oats have a natural property, that makes their insoluble fiber, become a little slimy. That same property does wonders in our bodies, making it a wonderful food.
If you are making cold homemade pumpkin spice latte, oat milk is not a problem.
This recipe calls for non-dairy milk, instead of regular whole milk or skim milk, because there is no saturated fat on them except for coconut milk, and we like to keep things vegan.
You can also use a milk frother, to make your homemade version more interesting.
See all my tips on how to make a pumpkin puree on our post on cooking pumpkin. There I explain the different methods for making actual pumpkin purée, but it really doesn't take more than boiling, steaming, microwaving, or baking.
For this pumpkin spice latte recipe, I recommend steaming it, as it doesn't absorb any extra water content, and is super quick.
Pumpkin Pie Spice
Another easy one. Yes, pumpkin spice is easy to get but homemade is much more fun. To make a pumpkin spice you just need to mix together in a mason jar four ground and easy-to-find ingredients: cinnamon, ginger, nutmeg, and cloves. See our quick pumpkin spice recipe, for proportions.
As a cherry on top, I am sure you will want to make your own pumpkin pie after making you make pumpkin spice. Believe me, is super easy!
On top of pumpkin pie spice, the sweetener can play a big role. I like using maple syrup or brown sugar because they have more complexity, and make your spice latte extra cozy.
Another great sugar substitute is agave syrup because it has a low glycemic level, and strong sweetening power.
Another great option for brown sugar is coconut palm sugar. Both brown sugar and coconut sugar will contribute to the final color of the pumpkin spice latte.
For your pumpkin spice latte, go for pure vanilla extract. You can also choose to use a vanilla bean, and extract some of the inner sides and drop it in the blender, before mixing.
I have to say that I am not a fan of adding whipped cream on top of any beverage. It just seems unnecessary fat to an already delicious beverage, but this is how you do it.
For a vegan whipped cream, use cooled cream coconut or full-fat coconut milk, plus powdered cane sugar. Stir with a mixer and you've got it. I usually go by this recipe and works very well.
And that is it! You have everything you need to know to make a Starbucks pumpkin spice latte, just like they make it in the coffee shops, but it is a homemade pumpkin spice latte, and nothing beats that!
If you are not looking for a dairy-free option, you can always use regular store-bought whipped cream.
What goes well with Pumpkin Spice Latte?
Well, we really love going wild on the pumpkin, so we love having a slice of our vegan pumpkin pie for breakfast, along with our "Starbucks pumpkin spice latte". Our pumpkin pie is healthy, with ingredients that make it a good recipe for breakfast as well.
Other than that, sure you can serve your pumpkin spice latte at home with anything you would have for breakfast, just as you would serve a chai tea or golden milk. We also like having our homemade pumpkin spice latte recipe with our vegan pancakes, waffles, porridge, or our breakfast fruit bowl.
If you make a large batch of this pumpkin spice latte you can store it safely in the refrigerator for 2-3 days. I love doing this because if I have any cravings throughout the day, I love simply drinking it cold.
You can also place your pumpkin spice latte in a microwave-safe bowl and reheat it in the microwave or simply quickly bring it to simmer on the stovetop.
More pumpkin recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Vegan Pumpkin Spice Latte
- 1 espresso
- If you plan to add coffee or espresso, prepare at this time and set aside.
- Blend everything in the blender for 10-15 seconds.
- Simmer. To a small saucepan, add the mix. Bring to a simmer. Briefly whisk and serve.
- Note: A slight separation is natural with both the pumpkin and plant milk, so whisk as needed to smooth.
- Add coffee or espresso directly to your cup or glass.
- Taste and adjust flavor as needed, adding more spices to taste, espresso coffee to get a more robust coffee flavor, or maple syrup for sweetness.
- Add all ingredients to the blender, add ice and liquify for 10 seconds. Alternatively, if you want to keep the ice cubes instead of making a Frappuccino, add the mix directly from the blender to a mason jar with a lid and shake vigorously to combine. Then add ice, secure cover, and shake vigorously to combine — about 30 seconds.
- Serve as is. You may also top it with coconut whipped cream and a pinch of nutmeg, cinnamon, or pumpkin pie spice.
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