A simple homemade pumpkin spiced latte recipe that anyone can make with a few simple ingredients.
Why You'll Love This Recipe
Pumpkin spiced lattes are a popular drink in the United States during fall and thanks for social media the rest of the world get to be part of the pumpkin spiced latte season excitement! If you're anything like me, then you want to take part and have decided to make one on your own! I love this recipe because it uses real pumpkin not canned! It's so easy to make and doesn't require any fancy ingredients or equipment either. Not only is it easy to make but you will be surprised at how sweet and tasty a homemade version can be.
Why Use an Asian Pumpkin for a Pumpkin Spiced Latte?
Traditional American pumpkin spiced lattes are made with sugar pumpkins, but living in a tropical country where sugar pumpkins aren’t as common, using an Asian pumpkin is a fantastic alternative! Asian pumpkins (often called a kabocha squash by Americans) are less than sugar pumpkins but are still naturally sweet, which makes them the perfect alternative. Plus, Asian pumpkins are available year-round, making them perfect for creating a tropical spin on this fall favorite.
How to Make a Pumpkin Spiced Latte
A pumpkin spiced latte combines creamy milk, robust espresso, and the delightful flavors of pumpkin and warming spices like cinnamon, nutmeg, and cloves. This recipe replaces traditional canned pumpkin puree with a homemade version using fresh, steamed Asian pumpkin. The steps in this recipe include making the pumpkin puree and then pumpkin spiced latte.
Ingredients Needed for a Pumpkin Spiced Latte
Pumpkin Puree Ingredients
- ¼ Asian pumpkin (about 330 grams steamed): the essential element of a pumpkin spiced latte!
- ⅓ cup condensed milk: (oat or coconut condensed milk for a dairy-free option): required to sweetened the pumpkin puree. Traditionally, a recipe would use a canned pumpkin puree that has been sweetened.
Pumpkin Spiced Latte Ingredients:
- 1 ½ cups oat milk (or any milk of choice): for creaminess
- 2 tablespoons pumpkin puree: to add pumpkin flavours to the pumpkin spiced latte
- 2 teaspoons vanilla extract: for sweet vanilla flavour
- ½ teaspoon pumpkin pie spice (mix of cinnamon, nutmeg, cloves, ginger): essential for the pumpkin spiced flavours!
- 2 teaspoons coconut sugar (or any sweetener): for additional sweetness. I like to use coconut sugar to compliment the asian pumpkin flavour.
- 2 shots of espresso: to make the drink a "latte"
- Coconut cream whipped cream (optional, for topping): for an additional indulgent creaminess!
- Pumpkin pie spice (optional, for dusting): for presentation
Tips and Tricks for Perfecting Your Pumpkin Spiced Latte
Make a smooth pumpkin puree: The key to a perfect latte is a silky-smooth pumpkin puree. Steaming the Asian pumpkin until it’s completely soft and ensuring to blend smooth is important.
Customize your sweetness: Coconut sugar provides a nice caramel flavor that complements the pumpkin spice, but feel free to adjust the amount depending on your taste or swap it for a sweetener of your choice.
Spice it up: If you love bold flavors, add a pinch more cinnamon or ginger to your pumpkin pie spice mix.
Froth your milk: To get that café-style frothy texture, you can use a milk frother or simply whisk the heated milk vigorously.
Use good espresso: The coffee flavor in a pumpkin spiced latte is crucial. Make sure to brew strong espresso to balance out the sweetness and spices. I like to use nespresso pods but you should use whatever your favourite coffee is!
How to Make a Pumpkin Spiced Latte
Ingredients:
- ¼ Asian pumpkin (330 grams, steamed)
- ⅓ cup condensed milk (oat or coconut)
- 1 ½ cups oat milk (or any milk of choice)
- 2 tablespoons pumpkin puree
- 2 teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice (you can make your own pumpkin pie spice if you can't buy it)
- 2 teaspoons coconut sugar
- 2 espresso shots
- Coconut cream whipped cream (for topping)
- Pumpkin pie spice (for topping)
Instructions:
Make the Pumpkin Puree:
- Cut the Asian pumpkin into cubes.
- Place the pieces in a steamer basket over boiling water.
- Steam for 20 minutes or until a butter knife easily cuts through the flesh.
- Remove the pumpkin from heat and let it cool.
- Peel off the green skin and weigh out 330 grams of the flesh.
- Add the pumpkin flesh and condensed milk to a blender.
- Blend until smooth.
- Pour into a jar for storage.
Prepare the Pumpkin Spiced Latte:
- In a small pot, heat the oat milk over medium heat.
- Add the pumpkin puree and coconut sugar, whisking until both dissolve completely.
- Remove the pot from heat and whisk in the vanilla extract and pumpkin pie spice.
- Brew 2 shots of espresso and pour into a large mug.
- Pour the hot pumpkin-spiced milk mixture over the espresso.
Garnish and Serve:
Top with whipped coconut cream and sprinkle a pinch of pumpkin pie spice for that perfect finishing touch. The coconut cream on top can be made by using store bought whipped cream or you can make your own. I have a whipped cream dispenser that I add coconut milk.
How To Make Coconut Whipping Cream With A Whipped Cream Dispenser and Coconut Milk / Cream
I love making my own coconut whipping cream! Here are my tips to do this:
- You will need a whipped cream dispenser. These are easily available on amazon.
- Use coconut milk. Brands I recommend for this are kara, thai kitchen or ayam brand (depending on where you live, one of these will be available)
- Store the coconut milk in the fridge. It needs to be cold.
- Once the coconut milk is cold, shake well before pouring into the whipped cream dispenser.
- Pressurise the dispenser and shake really well right before using.
- Keep the whipped cream dispenser in the fridge and always shake really well right before using.
Frequently Asked Questions
Can I use any other type of pumpkin or squash?
Absolutely! If you can’t find an Asian pumpkin, feel free to substitute with other varieties like a sugar pumpkin. However, take note that butternut pumpkins or as the American's would call it a "squash" is a little bit bitter and not as sweet as sugar pumpkins or Asian pumpkins, making them less ideal for lattes.
Can I make this latte without an espresso machine?
Yes, you can substitute espresso with strongly brewed coffee or even use instant espresso powder for convenience.
How long will the pumpkin puree last?
Stored in an airtight container in the fridge, the pumpkin puree will last up to 5 days. You can also freeze it in an ice cube tray for easy portioning in future lattes!
Is this recipe vegan?
If you use oat or coconut condensed milk and oat milk for the base, this recipe is entirely vegan. The coconut whipped cream is also dairy-free, making it a perfect vegan-friendly indulgence.
Let's Make A Pumpkin Spiced Latte!
Discover your new latte recipe with this pumpkin spiced latte! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Pumpkin Spiced Latte Recipe With Oat Milk
Ingredients
Pumpkin Puree Ingredients
- ¼ asian pumpkin about 330 grams steamed
- ⅓ cup condensed milk (oat or coconut condensed milk for a dairy-free option)
Pumpkin Spiced Latte Ingredients:
- 1½ cup oat milk
- 2 tablespoon pumpkin puree
- 2 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice mix
- 2 teaspoon coconut sugar
- 2 shot espresso
- coconut whipping cream optional, for topping
- 1 sprinkle pumpkin pie spice optional, for dusting
Instructions
Make the Pumpkin Puree:
- Cut the Asian pumpkin into cubes.
- Place the pieces in a steamer basket over boiling water.
- Steam for 20 minutes or until a butter knife easily cuts through the flesh.
- Remove the pumpkin from heat and let it cool.
- Peel off the green skin and weigh out 330 grams of the flesh.
- Add the pumpkin flesh and condensed milk to a blender.
- Blend until smooth.
- Pour into a jar for storage.
Prepare the Pumpkin Spiced Latte:
- In a small pot, heat the oat milk over medium heat.
- Add the pumpkin puree and coconut sugar, whisking until both dissolve completely.
- Remove the pot from heat and whisk in the vanilla extract and pumpkin pie spice.
- Brew 2 shots of espresso and pour into a large mug.
- Pour the hot pumpkin-spiced milk mixture over the espresso.
Garnish and Serve:
- Top with whipped coconut cream and sprinkle a pinch of pumpkin pie spice for that perfect finishing touch.
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