Can I make this pumpkin spice latte vegan?

Yep! Just use plant-based milk and whipped topping. Tastes just as cozy.

Do I have to use real pumpkin puree?

It’s best if you want that real flavor it gives the Pumpkin Spice Latte a thicker feel. Skipping it still gives a nice spiced drink, though.

You can shake hot milk in a jar (carefully) or whisk it by hand. It gets a bit bubblyand fun.

You get to pick your sweetness, seriously. Start with less sugar, taste, and add more if needed.

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A cozy homemade Pumpkin Spice Latte with real pumpkin purée, warm spices, and creamy milk. Easy, customizable, and perfect for fall mornings.

Scale

1 cup strongly brewed coffee or 1–2 shots espresso

1 cup milk (dairy or plant-based)

2 tbsp pumpkin purée (not pie filling)

1–2 tbsp sugar, honey, or maple syrup (to taste)

1/2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)

1/4 tsp vanilla extract (alcohol-free if preferred)

Optional: whipped cream, extra cinnamon for garnish

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1. Warm milk in a saucepan or microwave until hot but not boiling.

2. Whisk in pumpkin purée, sugar, and pumpkin spice until smooth and creamy.

3. Brew coffee or espresso separately.

4. Stir coffee into the pumpkin-milk mixture and add vanilla.

5. Taste and adjust sweetness to preference.

6. Pour into a mug and top with whipped cream and cinnamon if desired.

7. Serve warm and enjoy.

For vegan, use almond, oat, or soy milk with dairy-free topping.

Adjust sugar to taste.

Froth milk by whisking, shaking in a jar, or using a frother.

Make the pumpkin-milk base ahead and refrigerate for up to 3 days.

Note: Some vanilla extracts may contain alcohol, choose alcohol-free if preferred.

Find it online: https://recipesunfolded.com/pumpkin-spice-latte/