A dairy-free and naturally sweetened twist on the popular fall coffee blend—this easy vegan pumpkin spice latte recipe is creamy, dairy-free, warmly spiced and simple to make at home with real pumpkin puree. Pumpkin spice blend can also be made at home and kept on hand so you can enjoy the flavour of classic pumpkin spice latte all season long.
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Yields 2 servings
Prep Time 5 minutes | Cook Time 5 minutes | Total Time 10 minutes
Why this recipe works
Many people welcome fall with pumpkin spice everything, including the infamous and wonderfully cliche pumpkin spice latte.
I started making them at home several years ago for a few reasons: (1) it's difficult to find a truly dairy-free pumpkin spice latte in the wild. Most commercial coffee shops use a pre-blended pumpkin spice creamer which contains dairy. And (2) they've become rather expensive in recent years. Moreover, I'd rather stay home than bother with a drive to the local shops to indulge in one (let's be real).
So, instead of standing in line and spending nearly $10 on a take away latte (with possible hidden dairy), make a truly dairy-free pumpkin spice latte at home in under 10 minutes with a few simple ingredients. This homemade version also has a richer depth of flavour and more subdued sweetness because of the real ingredients used. This homemade vegan pumpkin spice latte recipe is 100% dairy-free, gluten free, refined sugar-free, and uses real pumpkin and warming spices as opposed to artificial flavourings or colours.
Pumpkin puree is combined with the apropos spice blend and plant-based milk to create the latte base or pumpkin creamer. Fresh brewed espresso and warmed almond milk are added next and topped with whipped cream and fresh ground nutmeg for the ultimate creamy, cozy fall beverage.
Better than Starbucks, my vegan pumpkin spice latte recipe is a perfect homage to fall without the retail markup. Stay inside, put on your cozy socks and make one or two with me this fall season.
Key Ingredients & Substitutions
For the full list of ingredients and amounts to make a vegan pumpkin spice latte, please see the recipe card further down or use the Jump to Recipe button back at the top.
- Pumpkin Spice Blend: you can use store bought pumpkin spice blend, or make it at home by combining ground cinnamon, ginger, nutmeg, allspice and cloves. If you can source whole nutmeg and grate or grind it fresh, it brings a really warm, aromatic tone to this recipe that you can't get with pre-ground nutmeg.
- Unsweetened almond milk: I prefer unsweetened almond milk so I can adjust the level of sweetness to my liking. You can use any plant-based milk you prefer (soy, cashew, oat). For a very rich PSL, you can use 50% full-fat coconut milk and 50% almond milk for the latte portion of the recipe.
- Plain Pumpkin Puree: pre-seasoned pumpkin pie filling is not the same as plain canned pumpkin which is solely 100% cooked pumpkin. Make sure you choose the latter. Using real canned pumpkin also makes this a somewhat healthy pumpkin spice latte.
- Maple syrup: is my sweetener of choice, however, if you prefer to use granulated sugar or brown sugar, you can use either in equal measure.
- Pure vanilla extract: use the best quality vanilla extract you can find; it makes a difference in the aromatics and warm flavour of the drink. Alternatively, you can substitute with vanilla bean paste in a 1:1 ratio.
- Fresh brewed espresso: Again, use the best quality espresso beans you can source. Because there are so few ingredients, the quality of each makes a difference.
- Sweetened Whipped cream: use your favourite brand of store bought or try making my vegan coconut whipped cream recipe which can be found in the recipe card for my vegan plum cake.
How to Make A Vegan Pumpkin Spice Latte with Real Pumpkin
The following is a overview of the steps involved. For the full detailed instructions, please see the recipe card further down the post or use the Jump to Recipe button back at the top.
- Make the pumpkin spice blend by mixing together all the spices. Store this in an airtight jar or container to keep it fresh until you're ready to use it.
- Brew the espresso per the directions on your particular espresso maker.
- Make the pumpkin creamer by heating the pumpkin puree, pumpkin spice blend, vanilla, maple syrup and almond milk in a small saucepan until warm.
- Add the brewed espresso to the warmed pumpkin mixture and stir to combine.
- Portion the pumpkin espresso mixture into two of your favourite mugs using a liquid measuring cup with a pour spout.
- Heat the remaining milk in another small sauce pan until it starts steaming.
- Froth the milk (if desired) by using a milk frother or whisk.
- Portion the heated milk with a liquid measuring cup with a pour spout into the mugs with the pumpkin mixture.
- Stir to combine and garnish with your favorite non-dairy whip cream or foam. Top with a dusting of fresh grated nutmeg.
Helpful Tips
Here are a few tips to making a the perfect dairy-free pumpkin spice latte:
- Use quality, fresh brewed espresso: the taste will be much better.
- Use a vegan barista milk: if you can find it, use a plant-based milk specifically made for specialty coffees. These "barista blends" have superior foaming abilities and have a richer flavour and texture.
- Freshly grate the nutmeg: this will really make your latte extra cozy and aromatic.
- Portion with a measuring cup: use a liquid measuring cup with a pour spout and handle when portioning the creamer and warmed milk into each mug; it's much simpler and safer.
- Don't skip whipped cream: use your favourite store bought variety, or make my coconut whipped cream recipe.
- Use homemade pumpkin pie spice: it's easy and inexpensive considering you probably already have the ingredients on hand. This simple recipe is included below in the recipe card.
- Try foam instead of whipped cream: It can be challenging to get a good foam from non-dairy milks. However, as mentioned above, there are now specific barista blends in either oat and almond milk that are designed to foam really well. A good frother can really help here, too; I love the Breville Cafe Milk Frother (affiliate link) and find it does such a great job with most non-dairy milks.
Storage & Make Ahead
Make Ahead: Both the pumpkin creamer and pumpkin spice blend can be made in advance and stored accordingly (see below).
Storage: The vegan pumpkin creamer base needs to be stored in an airtight container in the fridge for up to two days. It will need a good stir and reheating before using it in the recipe. Homemade pumpkin spice blend should be stored in an airtight jar for up to 6 months for optimal freshness.
Frequently Asked Questions
Absolutely. If you don't have an espresso machine, you can use a Moka pot or even a french press to brew the espresso. Alternatively, you can use store-bought espresso shots or use strongly brewed coffee in equal measure
I make this with decaf espresso all the time. It's just as good. I have even made this without ANY coffee or espresso when my kids wants to have one. It's just as good.
Absolutely. Just omit the espresso and add a touch more warmed milk if needed.
You can, but this will alter the flavour profile considerably. Make sure it is a dairy-free creamer if you are vegan or not able to consume dairy products.
Absolutely.This recipe doubles and even triples easily to serve a crowd if need be.
More Recipes
If you love my vegan pumpkin spice latte recipe, you may also enjoy:
The Best Vegan Pumpkin Spice Latte
Special Equipment
- Moka pot, french press or coffee/espresso machine
- Whisk or milk frother
Ingredients
For the Pumpkin Spice blend:
- 1 ½ tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
For the Vegan Pumpkin Creamer:
- ⅓ cup unsweetened almond milk
- 3 tablespoon plain pumpkin puree
- ½ teaspoon pumpkin spice blend
- 2-3 tablespoon maple syrup, (adjust to your desired level of sweetness)
- 1 teaspoon pure vanilla extract
For the Latte
- 2 oz (approx ¼ cup) fresh brewed espresso
- 2 cups unsweetened almond milk
- sweetened dairy-free whipped cream, for topping
- fresh grated nutmeg , for topping
Instructions
- To make the pumpkin spice blend, simply mix together all the spices and store in an airtight jar or container.1 ½ tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1 tsp ground allspice, ½ tsp ground cloves
- Brew the espresso as per the directions on your particular espresso maker. Set aside.2 oz (approx ¼ cup) fresh brewed espresso
- In a small sauce pan over medium low heat, stir together the pumpkin puree, the ½ teaspoon of pumpkin spice blend, vanilla extract, maple syrup, and ¼ cup of the almond milk. Heat gently until warmed through. Remove from heat and stir in the brewed espresso.⅓ cup unsweetened almond milk, 3 tbsp plain pumpkin puree, ½ tsp pumpkin spice blend, 2-3 tbsp maple syrup, 1 tsp pure vanilla extract
- Portion the pumpkin espresso mixture into two of your favourite mugs.
- In another small sauce pan, heat the remaining almond milk just until it starts steaming. If you prefer your latte with foam, you'll need to froth the milk now. Remove from heat and gently pour the milk over the espresso pumpkin mixture. Give each a gently stir.2 cups unsweetened almond milk
- Top with your favorite non-dairy whip or milk foam. Garnish with a sprinkle of fresh grated nutmeg.sweetened dairy-free whipped cream, fresh grated nutmeg
Heidi's Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
About Heidi Richter
Hi there! I'm Heidi, the professional recipe developer, food writer and photographer behind The Simple Green. Here you will find dozens of flavourful, approachable and well-tested recipes inspired by fresh seasonal ingredients you know and love.
