Wellness Origin HubHomemade pumpkin spice latte with real pumpkin
A homemade pumpkin spice latte with real pumpkin purée, warm spices, a little maple syrup and strong coffee, whisked smooth in one pan in ten minutes.
A homemade pumpkin spice latte is milk warmed with real pumpkin purée, warm spices and a little maple syrup, whisked smooth and poured over strong coffee. It takes ten minutes in one small pan, tastes of pumpkin pie rather than syrup, and uses about a tablespoon of sweetener instead of the several pumps in a café cup.
The spices come from American baking: cinnamon, ginger, nutmeg and cloves, the mix sold as "pumpkin pie spice" for the Thanksgiving pie. The latte itself is much newer. A US coffee chain began selling a pumpkin-spiced espresso drink in the early 2000s and it became a symbol of autumn, copied by cafés everywhere. Most café versions get their flavour from syrup. Making it at home with a spoonful of real pumpkin gives a thicker, earthier drink.
How to make it
- Put the milk, pumpkin purée, maple syrup and spice in a small pan.
- Warm over a medium-low heat, whisking, until steaming and smooth, about 4 to 5 minutes. Do not let it boil.
- Take off the heat and whisk in the vanilla.
- For foam, whisk hard by hand for 30 seconds, use a handheld frother, or blend briefly in a heatproof jug.
- Pour the coffee into a large mug, add the pumpkin milk and spoon the foam on top.
- Dust with a pinch of cinnamon.
Make your own pumpkin spice
If you do not have a ready-made blend, mix these and keep the jar in a dark cupboard:
| Spice | Amount for a small jar | What it adds |
|---|---|---|
| Ground cinnamon | 4 tsp | The main warm, sweet note |
| Ground ginger | 2 tsp | Gentle heat |
| Ground nutmeg | 1 tsp | Rich, slightly nutty |
| Ground cloves | 1/2 tsp | Deep and strong, so go easy |
| Ground allspice | 1/2 tsp (optional) | Rounds out the cloves |
Use half a teaspoon per mug. The same mix is good in porridge, overnight oats and banana bread.
Tips for the best flavour
- Use plain pumpkin purée. Check the tin says 100 percent pumpkin, not "pumpkin pie filling", which is already sweetened and spiced.
- Cook the spices in the milk. Warming them for a few minutes takes away the raw, dusty taste you get when you sprinkle spice into finished coffee.
- Strain if you want it silky. Pumpkin and spices leave a little texture. Pour through a fine sieve for a café-smooth drink.
- Make the coffee strong. The pumpkin milk is rich, and weak coffee disappears in it. Espresso, moka pot coffee or strong filter all work.
- Froth for lightness. A handheld or jug frother makes a big difference; our guide to milk frothers compares the types.
Homemade purée
To make your own, halve a small sweet pumpkin or a butternut squash, scoop out the seeds and roast it cut side down at 200°C for 40 to 50 minutes, until very soft. Scoop out the flesh and blend until smooth. Butternut squash often gives a sweeter, smoother purée than large carving pumpkins, which tend to be watery and stringy. Extra purée freezes well in ice cube trays, two cubes per latte.
Variations
- Iced: whisk the pumpkin, syrup, spice and vanilla into cold milk, pour over ice and add cold coffee or cold brew.
- Caffeine-free: leave out the coffee and add a little more milk for a pumpkin steamer, or use decaf coffee.
- Chai pumpkin latte: use strong black tea instead of coffee and a pinch of cardamom, halfway to masala chai.
- Dairy-free: oat and soy milk both foam well and suit the spices.
- Less sweet: use 1 to 2 teaspoons of maple syrup. Pumpkin is naturally a little sweet.
Make ahead and storage
Make a batch of pumpkin base by whisking 120 g of purée, 4 tablespoons of maple syrup, 2 teaspoons of spice and 1 teaspoon of vanilla together. Keep it in a closed jar in the fridge for up to five days and stir two generous tablespoons into each mug of hot milk. An opened tin of pumpkin purée keeps in a covered container in the fridge for about five days, or in the freezer for months.
Questions people ask
Does a pumpkin spice latte have any pumpkin in it?
Many café versions rely mostly on flavoured syrup, though some now include a little pumpkin. A homemade one with two tablespoons of purée has real pumpkin, which adds colour, body and a bit of fibre.
How much caffeine is in it?
As much as the coffee you use: a double espresso or 60 ml of strong coffee. If you are watching your intake, see how much caffeine is too much.
Can I make it without a frother?
Yes. Whisk the hot pumpkin milk hard in the pan, or shake it in a sealed jar wrapped in a tea towel, opening it carefully. The foam will be looser, but the taste is the same.
For another warm autumn drink without coffee, try spiced apple cider.
Photograph: AI-generated image
