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How to make a vegan pumpkin spice latte (hot or iced) at home that tastes just as good as coffee shop versions at a fraction of the cost, with no dairy required! + sugar-free, decaf, & keto options!
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It’s officially pumpkin spice latte season again! And as good as that is for our bellies (if they have a vegan option!), especially alongside a delicious vegan pumpkin choc chip cookie, it’s not as great for our bank accounts. Until now that we’ve learned how to make a pumpkin spice latte at home to enjoy all fall season long (or even all year!)!
Not only is making PSL’s at home -hot or iced- really simple to do in just minutes, but there are no long queues, no chance of it being ‘out of stock,’ and you can enjoy it any time of the year. You don’t even have to change out of your PJs to get your morning vegan pumpkin spice latte fix.
Best of all, you can prepare this healthier pumpkin spice latte with your choice of milk (no need to pay a premium for plant-based options), tweak any of the flavors to your liking, adapt it to your dietary requirements (keto, sugar-free, etc.), and generally make it at a fraction of the cost and the sugar.
- Milk: Part of making a PSL at home means the choice of milk is up to you. We love a coconut or almond milk pumpkin spice latte, but if you want a frothy coffee, it’s best to use ‘barista’ milk (often oat milk). Experiment to find your preferred flavor/consistency of vegan pumpkin spice latte. E.g., soy milk, cashew milk, etc.
- Pumpkin puree: Use canned or homemade pumpkin puree (NOT pumpkin pie filling).
- Brown sugar: Or your sweetener of choice. E.g., maple syrup, coconut sugar, a sugar alternative (like erythritol, sugar-free maple syrup), etc. Adjust the amount to taste.
- Vanilla extract: We highly recommend using real vanilla extract for the best flavor.
- Pumpkin pie spice: Use store-bought or homemade pumpkin pie spice.
- Coffee: You’ll need shots of espresso or strongly brewed coffee, regular or decaf.
- Whipped cream: (Optional) for garnish. We use coconut whipped cream in this vegan pumpkin spice latte. For extra flavor, whip cinnamon or pumpkin spice into it.
What Else Could I Add?
- Salt: A pinch of salt can balance and enhance the flavors in the spiced pumpkin latte.
- Ginger: Add a little extra ginger powder to increase the warming spice.
- Cocoa powder: Make a mocha pumpkin spice latte with 2-3 tsp unsweetened cocoa.
- Keto pumpkin spice latte: We recommend using unsweetened almond milk or coconut milk with your choice of keto-friendly sweetener (like erythritol).
- Caramel drizzle: Combine your favorite vegan caramel sauce (Store-bought or homemade) with some pumpkin pie spice or cinnamon to drizzle.
- Spiked PSL: Turn this homemade pumpkin spice latte into more or an adult treat with a shot of whiskey or rum.
How to Make Vegan Pumpkin Spice Latte
- First, brew the coffee/espresso using your preferred method.
- Then, in a medium saucepan, combine the milk, pumpkin puree, and sweetener, mix, and heat over medium heat (but don’t allow it to boil) until the sugar dissolves.
- Then, remove the pan from the heat and whisk in the coffee, vanilla, and pumpkin spice.
Then, taste and adjust any of the ingredients to your liking.
- Divide the mixture between two mugs, then optionally top with additional whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg.
Alternatively, if using a liquid sweetener, combine all the ingredients in a blender (add the coffee at the end) until well mixed and frothy.
For an Iced Version
If you want a refreshing, icy treat, turn to an iced pumpkin spice latte.
- Combine the milk, pumpkin puree, pumpkin pie spice, vanilla, and sweetener (it’s best to use a liquid one for this version) in a bowl or blender and mix thoroughly.
- To assemble the homemade pumpkin spice lattes, divide the coffee (cold brew works best) between two latte glasses with ice, add the milk mixture, and optionally top with whipped cream.
You can prepare the whole drink (minus ice and whipped cream) in advance and store it in the fridge for 3-4 days, mixing well between servings and optionally using a milk frother/blender to re-froth.
Crock Pot Vegan Pumpkin Spice Latte
If you’re hoping to serve the homemade pumpkin spice lattes to a crowd, making it in a crockpot is ideal for keeping it warm over several hours.
- Add all the ingredients (Except the whipped cream) to the slow cooker and stir well.
- Cover and cook on HIGH for about an hour or LOW for 2-3 hours, then stir and reduce to the ‘keep warm’ setting while serving during an event.
- Serve in cups/mugs topped with whipped cream and extra pumpkin spice.
Unfortunately, the Starbucks version isn’t vegan, as the pumpkin sauce and creamer contain dairy. Luckily, it’s easy to make a DIY pumpkin spice latte at home that’s 100% dairy-free and vegan.
Pumpkin pie spice is a popular fall spice made with ingredients like ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice (no pumpkin!). It’s super warming, delicious, and perfect for adding to fall-based treats.
Because this pumpkin spice latte recipe only uses a few spoonful’s of the puree, you’ll likely end up with leftovers. Luckily, there are plenty of delicious ways to enjoy the puree this pumpkin season, including:
Make pumpkin pie, cookies, brownies, muffins, or quick bread. Add it to smoothies, soups, pasta sauces, etc. You can also freeze any leftovers for up to 4 months.
Some PSL recipes don’t include it since the amount is so minimal, anyway. However, we like the flavor and subtle thickness it adds to this healthy pumpkin spice latte.
Top Recipe Tips
- Use high-quality ingredients: Like good coffee/espresso beans and a good-quality pumpkin puree (if you aren’t using homemade).
- For a creamier PSL: Combine milk and cream (or use canned coconut milk) for a richer vegan pumpkin spice latte.
- For a frothy coffee: Use vegan barista milk then use a milk frother in the drink or whisk it vigorously while warming it up.
- Adjust to taste: When making a healthier pumpkin spice latte at home, it’s easy to adapt the recipe to your dietary and flavor preferences. I.e., more or less sweetness, pumpkin pie spice, vanilla, coffee, etc.
- For a more intense pumpkin flavor: Simmer and reduce the puree (by about 1/3 the volume) for a more concentrated flavor for the best results. Alternatively, add more puree (2-3 tsp extra per serving).
More Vegan Pumpkin Recipes
- Pumpkin pasta bake
- Chocolate pumpkin pie
- Pumpkin stuffed dates
- One-pot pumpkin chili
- Pumpkin waffles
- Simple pumpkin risotto
- Fall roasted pumpkin salad
- Pumpkin Pie Truffles
Or enjoy browsing our collection of 24 easy vegan canned pumpkin recipes!
Photos by Alfonso Revilla
Pumpkin Spice Latte [Hot or Iced]
- 2 cups of plant–based milk
- 3 tablespoons of pumpkin puree, or more to taste
- 1 to 3 tablespoons of brown sugar depending on your sweet tooth
- 1 tablespoon of vanilla extract
- 1 teaspoon pumpkin pie spice plus more for serving
- 1/2 cup of hot coffee
- Vegan whipped cream for garnish
- In a medium saucepan over medium heat, add milk, pumpkin puree, and brown sugar. Heat until hot and sugar is dissolved. Do not bring to a boil.
- Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
- Add the mixture to two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.