Recreate your favorite seasonal coffee shop drink at home with this delicious dairy free pumpkin spice latte recipe! Made with almond milk, real pumpkin puree, natural sweeteners, and warm spices, it will warm you up from the inside out. Plus, it’s way cheaper than hitting the drive-thru every day! {Gluten-free & Vegan}
Table of Contents
Almond Milk Pumpkin Spice Latte
It’s pumpkin season! The second the temperature starts to change even a little bit, I start craving pumpkin spice lattes, apple cider (or spiced apple tea), and chai tea. There’s something so cozy about them. Although the Starbucks version tastes amazing, it’s loaded with sugar from the pumpkin spice syrup and contains skim milk, making it unsuitable for my dairy-free friends.
This homemade dairy-free pumpkin spice latte uses super simple ingredients, real pumpkin, and maple syrup for plenty of sweetness and extra flavor and contains no dairy at all. Honestly, I think it’s better than the original!
For more warm and cozy latte recipes, try out this Turmeric Latte with Almond Milk too!
Why We Love This Dairy Free Pumpkin Latte
- Formulated by a Registered Dietitian to be more nutritionally balanced
- 100% dairy free (unlike the Starbucks version)
- Sweetened with maple syrup
- Super creamy texture and full of fall flavors
- Lower in calories (and sugar) than the coffee shop version
- Easy to adapt with any non-dairy milk
- Make a larger batch to enjoy PSLs any time!
- Just as great iced as it is hot and frothy
Ingredient Notes
- Strong coffee: I like to use freshly brewed coffee, made extra strong, but you can also use an espresso machine to pull a couple shots of espresso.
- Pumpkin puree: Roast and blend a pumpkin at home to make homemade pumpkin puree or grab a can from the store. Fun fact: Starbucks uses kabocha squash! Pumpkin pie filling isn’t the same thing – it already has sugar and spices.
- Pure maple syrup: For extra fall flavor and sweetness.
- Spices: You’ll need a combination of ground cinnamon and pumpkin pie spice for lots of flavor.
- Pure vanilla extract
- Unsweetened almond milk: Or any plant-based milk. It’s also great with oat milk, soy milk, etc.
Step-by-Step Instructions
- In a small pot over medium heat, whisk together the coffee, pumpkin puree, maple syrup, cinnamon, pie spice and vanilla, until the pumpkin puree is mixed in completely and the mixture is hot, divide into 2 large mugs.
- Rinse out the pot and use it to heat the almond milk until just simmering. Pour into a blender or use a milk frother to froth the hot milk.
- Divide the frothed, hot milk between the 2 cups of the coffee mixture, spooning some of the foam on the top. Sprinkle it with a little extra cinnamon to garnish and serve immediately.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- You can also use other dairy alternative milks. Coconut milk or cashew milk are fantastic alternatives that have the creamy thickness of dairy milk and froth well.
- Your favorite store bought cold brew or bottled espresso can be used for the fresh brewed coffee for an even quicker drink.
- Dairy free whipped cream could be added to the top for a dessert inspired drink.
- Maple syrup adds a nice fall flavor, but you could sweeten this drink with honey or agave if that’s what you have on hand.
- Make your own pumpkin spice blend: 1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice. Mix together and use as needed.
Recipe FAQs
Yes! Originally, it did not, but in 2015, Starbucks revamped the formula of their pumpkin spice sauce to include real pumpkin puree and remove artificial flavors.
I hate to break it to you, but yes, Starbucks’ pumpkin spice sauce is made with skim milk, so it is not suitable for people allergic or sensitive to dairy. This homemade version is completely dairy-free, though, and has so much fall flavor!
You can make your own pumpkin pie spice by blending cinnamon, ginger, nutmeg, and allspice, or use just cinnamon. It won’t have quite the same flavor, but it will still taste warm and cozy.
Storage Guidelines
Enjoy your healthy pumpkin spice latte piping hot! If you want to have leftovers to enjoy another homemade latte later, store the spiced pumpkin mixture in an airtight container in the fridge for 3-4 days.
When you’re ready, mix it with coffee and heat the dairy-free milk following the instructions in the recipe card.
Serving Suggestions
This homemade pumpkin spice latte recipe can be enjoyed any time of year for a dose of caffeine and cozy pumpkin flavor! I usually serve it with my breakfast to help minimize the blood sugar spike. Although maple syrup is a lower GI sweetener, you’ll reduce the glycemic impact by pairing this drink with some fiber and protein.
Want to enjoy it for breakfast, snack or as a special treat? Serve it with these pumpkin-infused recipes:
- Pumpkin Pie Spice Pancakes
- Pumpkin Protein Overnight Oats
- Almond Flour Pumpkin Bread
- Pumpkin French Toast Sticks
- Healthy Pumpkin Oatmeal Muffins
- Healthy Pumpkin Cheesecake Bites
Recipe Variations
- Use pumpkin butter: This slow cooked pumpkin puree is sweet and full of spices, making it an easy way to add a concentrated fall flavor. Just be mindful that many recipes contain quite a bit of sugar!
- Make an iced pumpkin spice latte: Instead of warming the almond milk and frothing it for a latte, pour cold milk straight from the fridge into your glass containing cold coffee and the pumpkin spice mixture. So good on those hot days while you’re waiting of fall!
- Pumpkin spice latte protein shake: Like the iced pumpkin spice latte above, you’ll want to use cold coffee and milk. Add a scoop of your favorite vanilla protein powder (or unsweetened) and shake everything together until smooth and creamy.
More Tasty Beverages
- Hot Chocolate with Cacao Powder
- Honey Almond Milk Cold Brew
- Starbucks Iced Passion Tango Tea
- Caffeine Free Iced Tea
Did you make this recipe? Scroll down to leave a star rating and review!
Dairy-Free Pumpkin Spice Latte {with Almond Milk}
Ingredients
- 1 cup strong freshly brewed coffee
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups unsweetened almond milk
Instructions
- In a small pot over medium heat, whisk together the coffee, pumpkin puree, maple syrup, cinnamon, pie spice and vanilla, until the pumpkin puree is mixed in completely and the mixture is hot, divide into 2 large mugs.
- Rinse out the pot and use it to heat the almond milk until just simmering. Pour into a blender or use a milk frother to froth the hot milk.
- Divide the frothed, hot milk between the 2 cups of the coffee mixture, spooning some of the foam on the top. Sprinkle it with a little extra cinnamon to garnish and serve immediately.
Notes
- You can also use other dairy alternative milks. Coconut milk or cashew milk are fantastic alternatives that have the creamy thickness of dairy milk and froth well.
- Your favorite store bought cold brew or bottled espresso can be used for the fresh brewed coffee for an even quicker drink.
- Make your own pumpkin spice blend: 1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice. Mix together and use as needed.
Nutrition
A version of this recipe was originally posted in October 2015, and the recipe was updated in October 2024 to include revised ingredients and more helpful tips and photos.
Ali @ Home & Plate says
This looks perfect for warming up during chilly mornings or evenings. Love the flavor of pumpkin in my hot drink.
Elysia Cartlidge says
Thanks Ali! I totally agree! Nothing beats a nice warm pumpkin-y drink!