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pumpkin spice latte with dairy-free whipped cream in a glass mug
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5 from 1 vote

Pumpkin Spice Latte

This warming vegan pumpkin spice latte is an all-time autumn favorite! Made with real pumpkin, dairy-free milk, and naturally sweetened with maple syrup!
Course Drinks
Cuisine American
Keyword homemade pumpkin spice latte, pumpkin spice latte, pumpkin spice latte recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 135kcal
Author Aline Cueni



  • Place the dairy-free milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and cloves in a small saucepan and bring it to the boil.
  • Reduce the heat and let it simmer for 5 minutes, stirring occasionally.
  • Pour a freshly brewed espresso into a large mug and add the warm pumpkin spice milk. Feel free to top it with whipped cream and cinnamon!


Sugar-Free Version: Skip the maple syrup.
Love an iced pumpkin spice latte? Place all ingredients in a blender and serve it over ice (skip the cooking).
Coffee: You can either use one shot of espresso or one brewed lungo/large coffee if you don't have an espresso maker at home. I prefer mine the classic way with espresso! 


Calories: 135kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 89mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2704IU | Calcium: 283mg | Iron: 2mg