Coffeehouse-style PSL made at home with real pumpkin
Homemade Pumpkin Spice Latte
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
1
1 latte
Difficulty
Easy
Cost
Budget
$
Homemade Pumpkin Spice Latte
Coffeehouse-style PSL made at home with real pumpkin
★4.6(18)
A rich, creamy pumpkin spice latte made with real pumpkin puree, espresso, and warm spices—better than the coffeehouse version at a fraction of the price.
5m
Prep Time
5m
Cook Time
10m
Total Time
1
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This homemade pumpkin spice latte uses real pumpkin puree instead of artificial flavoring for a richer, more authentic taste. Once you make it at home, you will never wait in line for one again.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 shots espresso (or 1/2 cup strong coffee)
- 1 cup milk
- 2 tbsp pumpkin puree
- 2 tbsp sugar or maple syrup
- 1/4 tsp pumpkin pie spice
- Whipped cream for topping
Instructions
- 1
Warm milk, pumpkin puree, sugar, and pumpkin pie spice in a small saucepan over medium heat, whisking constantly.
- 2
Heat until steaming but not boiling, about 3 minutes. Whisk vigorously or use a frother to create foam.
- 3
Brew espresso or strong coffee into your favorite mug.
- 4
Pour the spiced pumpkin milk through a fine mesh strainer into the mug over the espresso.
- 5
Top with whipped cream and a sprinkle of pumpkin pie spice. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
EspressoStrong brewed coffee or instant espresso
Any strong coffee concentration works
Dairy milkOat milk
The creamiest, best-frothing non-dairy option for lattes
Tips & Storage
Pro Tips
Strain the milk mixture to catch any pumpkin pulp for a perfectly smooth latte.
Make a pumpkin spice syrup in bulk: simmer 1 cup sugar, 1 cup water, and 1/4 cup pumpkin puree with spices. Refrigerate for 2 weeks.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served fresh. Pumpkin spice syrup stores refrigerated for up to 2 weeks.
Reheating
Reheat leftover spiced milk gently over low heat and pour over fresh espresso.
Nutrition Facts
Per serving (20mg) · 1 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates6g
Fat28g
Fiber95mg
Sugar1g
Sodium26g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it iced?
- Absolutely—make the pumpkin milk cold, pour over ice, and add cold brew or iced espresso.
- What milk works best?
- Whole milk froths best, but oat milk is the best non-dairy option for lattes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →