My friend Garima whom I adore to death has severe gut issues like me. She doesn’t drink any coffee or tea and I have been looking for something fall-themed to make for her.
This is a pumpkin-spiced latte without coffee/tea and is perfect for people who don’t drink caffeine.
You can also make it for your kids!
If you want to see my pumpkin spice cold brew with oat milk, check out this. I also have a pumpkin spiced chai recipe here.
This is like a hug from autumn in a chilled glass.
Smooth, creamy, lightly sweet, and filled with cozy spices, it’s the perfect drink when you want all the flavor of pumpkin pie without turning on the oven.
And because it’s dairy-free, refined sugar-free, and naturally vegan, it works for nearly every kind of lifestyle. You can use normal milk too. But I’m making it with nut milk.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use a milk frother like this one to get that café-style frothy top.
- Swap almond milk for homemade cashew milk for a richer, dessert-like texture
- Store extra pumpkin in BPA-free silicone freezer molds so you can always grab a portion
- Use real maple syrup instead of pancake syrup for a deeper, more complex sweetness
- Add a pinch of sea salt to balance the sweetness and bring out the pumpkin spice
Let’s get to the recipe!
Pumpkin Spice Milk
Course: BreakfastDifficulty: Easy1-2
servings5
minutes5
minutesIngredients
2 cups unsweetened almond milk (or other non-dairy milk)
2–3 tablespoons pumpkin puree
1 tablespoon maple syrup (or to taste)
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Ice (optional, if serving cold)
Coconut whipped cream and extra cinnamon for garnish (optional)
Directions
- In a blender, combine the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract.
- Blend on high for 20–30 seconds until smooth and frothy. You want the pumpkin to fully mix into the milk so the texture is velvety and creamy.
- Once blended, pour over ice if you’re serving it cold, or gently heat in a small saucepan if you prefer it warm. Don’t overboil vegan milk. If it’s normal dairy milk, that’s fine.
- Either way, it’s delicious and perfectly spiced. Top with a swirl of coconut whipped cream and a sprinkle of cinnamon for an extra-fancy finish.
- Don’t boil the milk if you’re using nut milk – it will not hold and break.
Variations and Subtitutes:
Want it creamier? Try oat milk or canned light coconut milk
No maple syrup? Use agave, date syrup, or even a few pitted Medjool dates blended in
Make it protein-packed by adding a scoop of vanilla protein powder before blending
Turn it into a smoothie by tossing in a frozen banana and a handful of ice
Add a splash of brewed chai or espresso if you’re craving something more energizing
