Pumpkin Spice Latte


Pumpkin Spice Latte

Servings 1 Serving


  • 2 tablespoons pumpkin puree
  • 1 tablespoon maple syrup
  • tablespoons of sugar
  • ½ teaspoon pumpkin pie spice, plus more for serving
  • 1 cup vanilla almond milk
  • ½ teaspoon vanilla extract
  • ¼ cup hot espresso or 1-2 shots of espresso
  • whipped cream, for serving (optional)
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


  • Latte:
  • In a small saucepan, combine the pumpkin puree, maple syrup, sugar and pumpkin pie spice. Heat over medium heat, stirring frequently with a rubber spatula, 2-3 minutes until the mixture looks smooth.
  • Add the milk and vanilla to the pot and whisk until very smooth. Cook 2-3 minutes until just simmering. Remove from the heat. Whisk vigorously or let cool slightly, transfer to a mason jar, cover and shake vigorously to create a foamy milk.
  • Add the coffee to a mug and immediately top with the foamy pumpkin spice milk. Top with whipped cream and an additional sprinkle of pumpkin pie spice, if desired. Enjoy!
  • Whipped Cream:
  • Place bowl, whisk and cream in freezer for 5-10 minutes.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-5 minutes.
  • Use immediately or cover tightly and chill in the refrigerator for up to 2 hours.