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There is nothing like getting a pumpkin spice latte at your favorite coffee shop in the fall. With the leaves changing and the weather cooling it triggers the inner pumpkin obsession in us all. The problem is, you can only get it for a limited time during that time of year.
In the fall, I can get canned pumpkin for very cheap. And it being the star of my fall baking, I stock up. More often than not I end up going overboard, but that’s okay! That just means I’ll have leftovers to last me until the next sale.
I love to use canned pumpkin for whole wheat pumpkin muffins, pumpkin granola, and whole wheat pumpkin pancakes. But by far, my favorite recipe that uses canned pumpkin is this DIY pumpkin spice latte. There is nothing like a warm cup of creamy sweet goodness to take you to comfort food heaven.
Coffee is my favorite morning pick me up. It really helps me to be more productive during the day, and less cranky. Since I was already making coffee fresh every morning it only made sense to spend the same time or less on something a little more special.
Sometimes when I know my husband and I are going to have a particularly stressful day ahead, I will whip up a batch of these lattes to set the tone for the day. It takes about 4-5 minutes from start to finish so I make it at the same time that I am making our eggs.
Yes, I know. This isn’t healthy, but it does skip the additives and preservatives found in the starbucks version. It also adds vitamin A, vitamin C, and potassium you wouldn’t have otherwise had in your cup of Joe. It also saves me a boatload of money when I make it at home.
Start by heating the pumpkin puree, pumpkin spice mix, and freshly ground black pepper over medium heat, and cooking for two minutes.This will get rid of the raw squash flavor, and produce a toastier spice flavor.
Then sprinkle in the sugar and mix together over medium heat until the sugar is melted and syrup-y.
Whisk in the milk and vanilla, and bring to a boil. Be careful to not let it boil over or scorch on the bottom.
Using a hand blender, bend the mixture until it’s thick and frothy. This will take several minutes.
Alternatively you could pour it into a glass blender, and cover the lid with thick towels.
Divide the espresso (or coffee) between the two cups.
Divide the milk mixture between the two cups and give it a stir.
Top with whipped cream and additional pumpkin spice mix if desired.
I know this recipe makes two servings, but I won’t judge if you down both cups. 😉
DIY Pumpkin Spice Latte
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup (coffee works too)
whipped cream
Instructions
- In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and two cranks of your grinder of black pepper for approximately 2 minutes or until thoroughly heated. Stir constantly.
- Add the sugar and stir until the mixture thickens and looks like a bubbly thick syrup.
- Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
- Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels) until frothy and blended.
- Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Recipe Notes
- You could make a big batch of pumpkin spice mix to have on hand for when you want to make a DIY Pumpkin Spice Latte in a pinch.
- If you like, you can make a big batch of the pumpkin spice base, and refrigerate.
Who will you share a DIY pumpkin spice latte with?