I made this pumpkin spice latte for my wife, and it’s the version we keep coming back to. Coffee-shop pumpkin spice lattes are usually built on syrup. This one is built on real pumpkin.
I warm organic pumpkin puree in a cup of milk, whisk in a little grass-fed butter, sweeten it with maple, and add just a quarter cup of coffee, enough for a latte without making it bitter. A quick blend turns the butter into a thick, creamy foam on top. Then I dust it with pumpkin pie spice and it’s ready.
Watch me make it:
Set Apart Kitchen · Drinks
Homemade Pumpkin Spice Latte with Real Pumpkin
I make this pumpkin spice latte with real pumpkin puree, a little grass-fed butter, a splash of maple, and just enough coffee. Blend it, and you get a thick, foamy top.
Ingredients
1 serving; double or quadruple as needed
- 2½–3 Tbsp organic pumpkin puree (a little more if you like it more pumpkin-y)
- 3 tsp maple syrup
- 2 Tbsp grass-fed butter (we like Kerrygold)
- A pinch of sea salt
- 1 cup raw milk, or almond, macadamia, or coconut milk
- ¼ cup brewed organic coffee (we use Lifeboost decaf)
- 6–8 drops Sweet Leaf pumpkin spice stevia (optional)
- ⅛ tsp pumpkin pie spice (about 8 shakes), plus a little to dust on top
Tap an ingredient to check it off as you go.
Instructions
- Add the pumpkin puree and milk to a small saucepan over medium heat and whisk until the pumpkin dissolves.
- Add ¼ cup brewed coffee.
- Whisk in the butter and let it melt.
- Stir in the pumpkin pie spice, maple syrup, sea salt, and stevia if using. Taste and adjust.
- Pour into a blender and blend until foamy on top. (The butter looks a little oily in the pan, but blending turns it frothy and creamy.)
- Pour into a mug and dust with a little more pumpkin pie spice.
Tip. I freeze leftover canned pumpkin in small cubes so none of it goes to waste. A thawed cube is perfect for one latte.
