How To Make Pumpkin Spice Lattes At Home

Pumpkin Spice Latte. Cup of Latte with Seasonal Autumn Spices, Cookies and Fall Decor. Traditional Coffee Drink for Autumn Holidays.

You know fall is really here when you can get your pumpkin spice latte again. While going to a coffee shop to grab your favorite drink is fun, sometimes you want to be able to immediately enjoy the fall favorite at home. If your idea of the perfect fall includes relaxing at home with a PSL, look no further than this recipe by Adam and Joanne from Inspired Taste.


Adam and Joanne’s recipe calls for milk, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and coffee. An optional ingredient is whipped cream for the top.

You can use non-dairy milk, homemade or canned pumpkin puree, homemade or store-bout pumpkin pie spice, and for cold or iced coffee use cold brew. For sugar, you can use granulated, brown, simple syrup, or honey.

How to Make a PSL

You start by heating your milk and sugar of choice with pumpkin puree on medium heat until hot. Remove and whisk in vanilla, pumpkin pie spice, and coffee. Divide between two mugs and top with whipped cream!

Adam and Joanne’s Tips

If you are wanting more pumpkin flavor, you can simmer the pumpkin puree in a saucepan until the puree has reduced to ⅓ of its original size. Similarly, if you want a stronger coffee taste, add espresso.

When it comes to milk, Adam and Joanne say that it tastes best with 2% or whole milk. Joanne does prefer hers with oat milk though. Also, add as much sugar as you like to your coffee. The one to three tablespoons is their preference, but make yours as sweet as you like!

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Pumpkin Puree and Pumpkin Pie Spice

While you can buy the pumpkin puree and pumpkin pie spice if you want to add that little bit of love you can make both at home. Here are Adam and Joanne’s recipes for pumpkin puree and pumpkin pie spice!

For the pumpkin pie spice, you will need one small baking pumpkin (four to six pounds). You start by preheating the oven to 400 degrees Fahrenheit. Rinse and pat the pumpkin dry, and in two steps cut from the stem to the bottom. Do not cut through the stem, instead pull the pumpkin into two halves. Scoop out the seeds and stringy bits.

Place on a parchment-lined baking sheet and bake for 45 to 60 minutes. Once it is cool, scoop out the soft flesh and place it in a food processor for three to five minutes, until very smooth.

Gather 1 ½ tablespoon of ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground nutmeg, and a pinch of ground cloves. Mix them together and you have pumpkin pie spice.

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