This real pumpkin spice latte recipe makes the creamiest pumpkin spice coffee drink with rich flavor from real ingredients. It’s so simple to make, and you’ll love the combination of vanilla, pie spices, coffee and real pumpkin.
With no artificial additives, the pure flavor of pumpkin really shines in this warm, comforting drink. You don’t have to go to the coffee shop to enjoy a homemade PSL any time you’re in the mood!
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This recipe is from my cookbook, Pumpkin It Up! published by Gibbs Smith. It’s full of autumn and holiday recipes both sweet and savory starring pumpkin.
I had so much fun developing and testing recipes that highlight the mild, earthy, slightly sweet flavor of pumpkin, and the result is a 128 page, four-color book that features beverages, sweets, muffins, breads, breakfasts, soups, sides, dinners, cookies and desserts.
Homemade Pumpkin Spice Recipe
The easy recipe calls for pumpkin pie spice, and if you’d like to make your own it’s so easy.
In a small bowl, simply whisk together:
- 1/3 cup ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
Transfer to a tightly covered jar and store in a cool place. Homemade pumpkin pie spice makes a fun gift!
Make Your Own Pumpkin Puree
For the purest flavor, you can easily make your own pumpkin puree. I recommend using pie pumpkins, which are sweeter, more flavorful and less stringy than pumpkins grown for Jack-O-Lanterns.
To begin, preheat your oven to 350 degrees. Wash the pumpkin and cut out the top and stem with a sharp knife. Lay on a cutting board and carefully cut in half. Scrape out the stringy pulp and seeds with a metal spoon.
Cut the pumpkin in large pieces and arrange skin-side up in a roasting pan. Pour 1/2 cup of water in the bottom of the pan and cover with aluminum foil. Bake until pumpkin is soft and easily pierced with a fork, about 50 to 60 minutes. Cool to room temperature.
Scrape the soft pulp into a food processor or heavy-duty blender, leaving behind the skin which you can toss in the compost bin. Pulse the pumpkin until evenly pureed, adding a little water if necessary to make a smooth puree. Alternately, you can mash the cooked pumpkin pulp in a large bowl with a potato masher and push it through a mesh strainer. You can also run it through a food mill. If the finished puree seems too watery, drain in a fine mesh strainer for 30 minutes.
The puree can be used immediately or refrigerated, covered, and used within 3 days. Pumpkin puree freezes really well. Just wrap it tightly or store it in an airtight container for up to 6 months. A 4-pound pie pumpkin will give you about 8 cups of puree.
Moving right along, here’s the easy recipe to make your own Pumpkin Spice Latte:
- 3 1/2 cups milk
- 1/2 cup canned or cooked pumpkin puree
- 1/4 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups strong coffee or espresso
- whipped cream
- chocolate syrup for drizzling (optional)
In a large saucepan over medium heat, whisk together the milk, pumpkin, sugar, vanilla, andpie spice. Heat, stirring constantly, until sugar dissolves. Add the coffee or espresso andheat just until small bubbles form around the edge of the pan. Divide among 4 largecoffee mugs and garnish with whipped cream. Makes 4 servings.
This recipe makes 4 servings, but you can easily halve or quarter the quantities.
Amount Per Serving: Calories: 222Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 125mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 9g
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How About You?
Are you in the mood for cozy hot beverages? Have you made homemade coffee drinks like pumpkin spiced latte? What’s your favorite way to enjoy pumpkin? I’d love to hear from you.
The beautiful photo above was taken by Susan Barnson Hayward and used with permission. I’m so glad she photographed the beautiful images for Pumpkin It Up! And grateful thanks to Phera Laster for use of the pie pumpkins image.