The PSL (now my healthy pumpkin spice latte)—it takes over every coffee shop in town as soon as September rolls around, but it is full of sugar and artificial ingredients. I first published this recipe here on my blog a few years ago, and it became such a huge fan-favorite that I included it in the Thanksgiving chapter of my holiday and special occasion inspired cookbook Celebrations. I'm sharing it here again today because I made a step by step video for you!
Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents].
Coffee, almond milk, coconut milk, pure maple syrup, pumpkin, pumpkin pie spice (cinnamon, nutmeg, ginger, clove), pure vanilla extract
Instead of spending your hard-earned money on a pumpkin spice latte that doesn’t even have pumpkin in the ingredients, make a healthy pumpkin spice latte at home and enjoy it from the comfort of your living room. My version is dairy-free, paleo friendly and absolutely delicious. You can also omit the coffee when you're making it and make it a coffee creamer to use all week long.
For more seasonal and holiday inspired recipes, grab a copy of my Celebrations cookbook! There's over 120 recipes that you can use for special occasions, as well as every night of the week!
Rachael A Jackson
How do we store any leftover mixture?
You can store it in your fridge for about a week!
Rachael A Jackson
Thanks! I made it whole30 and it was delicious!
April Salzmann Ontiveros
Could I just double the coconut milk if I can’t use almond milk? or would you recommend a different substitute?
If you can tolerate cashew milk maybe try that, if not you can try the coconut milk it just might be a little thicker!
LOVE THIS!! made it tonight to drink while I’m passing out candy to trick or treaters ??
This is the best! It is the first time I’ve felt like I had a fancy coffee drink since all of my dietary issues four years ago. It is so, incredibly flexible and delicious! I make up 2 C of English Breakfast Tea instead of coffee and I use So Delicious Coconut Milk non-dairy beverage in place of the Almond Milk, plus the real coconut milk from a can. I often forget the actual pumpkin but none of that matters it is just plain yummy! I know it is supposed to make four servings……but I’m just too sad when my cup is empty. Thank you for helping dietary challenged foodies feel normal again.
Thanks Jeri 🙂
I love that creamer. To limit sugar it, I add some stevia and cut down on sugars (even natural sugars can trigger reactive hypoglycemia in me)
For people who “can’t drink” coffee because of GERD
that may get triggered by acid in coffee, making cold brewed coffee is a wonderful solution. I often make it overnight to have it in the morning, or make 1-2 quarts of concentrated cold brewed coffee in a weekend. To remove even small residue of acids I often add a pinch of calcium carbonate when I set my coffee to brew. During the week I can drink it hot or cold.
Note: Since I am sensitive to chemicals, I use organic coffee or as naturally grown coffee. In a pinch I keep some store-bought organic cold brewed coffee in my pantry.
Going to make this pumpkin latte tomorrow morning
This is delicious! Thank you for sharing. Game changer for me, so thankful.
I will have to admit when it comes to fall, I am not a fan. And the takes of overly sweet pumpkin spice makes my stomach turn in knots. Now, don’t get me wrong…I LOVE squash. All kinds. Including pumpkins. So when I saw the ingredients Were real pumpkins, I dashed out to get a nice one and went to work making a purée. I woke up and decided to give THIS pumpkin spiced latte try before I wrote off all of fall for good. And it is DELICIOUS! It is probably the one redeeming aspect of fall for this somer-loving girl. It will be a daily treat that will keep me happy , cozy, and warm well on through the dreary winter days until the world blankets with sunshine once more.
So glad you enjoyed it!
Would it be ok to leave out the maple syrup for a Whole30? Or do you think that will mess with the flavor combination too much?
Hi! You can try it without maple syrup – the taste will definitely be different (less sweet). Let us know how it turns out without the maple syrup! Another reader might have that same question.
This recipe sounds so good! I gave up coffee a couple months ago (just to cut out caffeine and the fact that I wasn’t drinking good quality coffee. With that being said, I miss it, and I’m planing to introduce it into my diet again. What coffee and coffee maker do you recommend?
Hi! I recommend an organic coffee roast of your preference and this the coffee maker we have! https://shop.daniellewalker.com/products/ratio-eight-oyster-and-walnut-coffee-maker?variant=37585051025579
It’s sooo good! I added some of my pumpkin spice protein powder as well! Thank you for another great recipe!
You are SO welcome!