Pumpkin Spice Latte

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Yes, you can make your own #PSL at home using local pie pumpkin! Make the puree in advance, and you can have homemade pumpkin spice lattes every morning. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time2

Total Time2

Course: Beverage, Dessert

Cuisine: American

Keyword: dessert, fall, holiday, pumpkin, winter squash

Season: Fall

Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: cup

Calories: 139kcal

Author: Mallory DeVries

Equipment

Frother or Immersion Blender

Ingredients

8 oz coffee* brewed, or espresso shot(s)
½ cup milk of choice
3 tbsp pumpkin purée see recipe below to make your own
½ tsp pumpkin pie spice see recipe below to make your own
½ tsp vanilla extract
2 tsp maple syrup* optional
ground cinnamon ground, to top

Make Ahead - Pumpkin Puree

1 pie pumpkin*
1 tbsp olive oil

Pumpkin Pie Spice

2 tbsp ground cinnamon ground
2 tsp ginger ground
1 tsp cloves ground
1 tsp nutmeg ground

Instructions

Warm the milk and pumpkin puree in a small sauce pan over medium heat.
Remove from heat and add in the vanilla, spices, and maple syrup (optional). Froth or blend together.
Pour mixture on top of your prepared coffee and sprinkle with cinnamon or more pumpkin spice. Enjoy!

Pumpkin Puree

Preheat oven to 400°F. Wash pumpkin and cut in half (don't try to cut through the stem - cut as far as you can and pull each half apart). Remove seeds and pith.
Brush with olive oil. Sprinkle with optional seasoning. Place on a baking tray, cut side down and bake 35-40 minutes or until tender when pierced.
Allow to cool. Scoop flesh into a food processor or blender, working in batches if necessary. Puree until your desired consistency.
Store in mason jar in fridge for 1 week or freeze up to 3 months.

Pumpkin Spice

Stir all ingredients together and store in a sealed jar in a dry place.

Nutrition