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    Home » Recipes » Drinks

    Pumpkin Spice Latte

    Published: Oct 12, 2014 · Modified: May 12, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    Pumpkin seed milk is really easy to make in a blender, and it has a lovely flavour. It's perfect in my Pumpkin Spice Latte - which has actual pumpkin!
    A table with a teacup, pumpkin and coffee pot.

    I'm not exactly sure what's in the Pumpkin Spice Latte at Starbucks, but I know it isn't actual pumpkin, and certainly not pumpkin seed milk. But they're in mine. I love drinking vegetables, so if my coffee can have a portion of veg in it, I'm there. Add in warming cinnamon, nutmeg and ginger and... hello, autumn! I could have just added milk. And you could too, but if you really want to make this drink an unforgettable experience, you'll make up a batch of pumpkin seed milk. It sounds long and involved, but really you just need to whiz up a cup of those green dried pepitas (pumpkin seeds) with some water in a high-speed blender and strain it.

    This recipe makes extra pumpkin seed milk, so try it on your oatmeal, in smoothies or in a vegetable-less normal coffee.

    pumpkin recipes

    If you made this with a fresh pumpkin, as I did, you'll have some leftover.

    Here are some lovely recipes to use it up:

    I used pureed pumpkin guts in my pumpkin cupcakes with avocado buttercream and put some in my pumpkin and spice dark chocolate bark.

    From Calculus to Cupcakes has a lovely vegetarian pumpkin chili (served in adorbs little punkins, natch)

    Gingerbread Pumpkin Cupcakes

    Vegan Pumpkin Cake with Ginger Frosting

    Iced Pumpkin Cookies

    I've also rounded up a whole load of awesome pumpkin recipes that I hope will inspire you!

    Check out my list of The Best Vegetarian Pumpkin Recipes.

    Pumpkin Spice Latte with Pumpkin Seed Milk in a vintage teacup in front of a coffee pot and a pumpkin.

    get the pumpkin spice latte with pumpkin seed milk recipe

    I hope you'll love this recipe as much as we do! Be sure to head down to the comments and tell me what you think about it!

    📖 Recipe

    A table with a teacup, pumpkin and coffee pot.

    Pumpkin Spice Latte with Pumpkin Seed Milk (Vegan)

    Kate Hackworthy | Veggie Desserts
    Pumpkin seed milk is really easy to make in a blender, and it has a lovely flavour. It's perfect in my Pumpkin Spice Latte - which has actual pumpkin!
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Drink
    Cuisine American
    Servings 2
    Calories 294 kcal

    Ingredients
     

    For the pumpkin seed milk

    • 1 cup (150g) dried pumpkin seeds (pepitas) soaked for at least an hour
    • 4 cups (1 ½ pints) water
    • 1 tablespoon coconut oil

    For the pumpkin spice latte

    • ½ cup (150g) pumpkin puree (canned or cooked, fresh pumpkin pureed smooth in a blender or with a hand blender)
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground cinnamon
    • â…› teaspoon ground ginger
    • â…› teaspoon ground cloves
    • Pinch of ground nutmeg
    • Pinch of freshly ground black pepper
    • 2 shots of espresso

    Instructions
     

    • First, make the seed milk by whizzing the soaked seeds and four cups of water in a high-speed blender until smooth. Strain through a nut milk bag (or muslin cloth) into a bowl. Store the milk in a container in the fridge. (Note, this milk will settle, so give it a little shake before you use it. You will have leftover pumpkin seed milk so use it on oatmeal, as a drink, in smoothies etc…)
    • For the latte, gently heat the pumpkin puree along with the vanilla and spices until it is warm. Add in the two cups of the pumpkin seed milk and whisk until hot. Pour the espresso shots into mugs and top up with the pumpkin milk.
    • Note, you can substitute any other milk for the pumpkin seed milk.

    Nutrition

    Calories: 294kcalCarbohydrates: 16gProtein: 10gFat: 23gSaturated Fat: 9gSodium: 7mgPotassium: 408mgFiber: 4gSugar: 9gVitamin A: 9532IUVitamin C: 3mgCalcium: 42mgIron: 4mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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      Recipe Rating




    1. Gloria

      April 14, 2016 at 2:22 pm

      5 stars
      I LOVE pumpkin and ALL things made with it. This sounds delicious and I will have to give it a try.

      Reply
    2. Urvashi Roe

      October 25, 2015 at 12:54 pm

      Just discovered this recipe from one of your other ones related to Pumpkin and I love the idea of the pumpkin milk! Fabulous. I am teaching a pumpkin waste workshop next week so shall pass this link out in my workshop notes. Thanks for the inspiration!

      Reply
      • Kate Hackworthy

        October 26, 2015 at 3:02 pm

        That's fantastic - thank you!

        Reply
    3. Sara

      June 24, 2015 at 7:58 pm

      Hi! This recipe sounds so wholesome and original. I'm thinking it would be a nice warm breakfast option to replace my green smoothie. If I made a larger batch in advance, how long would this keep in the fridge? Thanks!

      Reply
    4. Maegan Lukian

      March 19, 2015 at 6:34 pm

      This latte sounds amazing! ...and thanks for the shout-out on my Pumpkin-Infused Vodka!

      Reply
    5. Kirsty Hijacked By Twins

      October 15, 2014 at 2:37 pm

      Oooh this looks and sounds lovely! A must try 🙂 x #RecipeoftheWeek

      Reply
    6. Sara @ Don't Feed After Midnight

      October 15, 2014 at 12:16 pm

      This sounds so so good!! I'll be getting a couple of pumpkins in next week and I'll be giving it a try. I got a little worried when you mentioned pumpkin seed milk but, yes, it sounds easy peasy 🙂

      Reply
    7. janet @ the taste space

      October 14, 2014 at 10:20 pm

      I can't say I have ever tried pepita milk. Interesting concept but definitely delicious with pumpkin and spices. 🙂

      Reply
    8. kellie anderson

      October 14, 2014 at 2:44 pm

      Top idea! I've never tried a Starbuck's anything but this sounds so good. I'm sure it tastes mies better than the stuff from any coffee shop. Pinning etc.

      Reply
      • Kate Hackworthy

        October 14, 2014 at 9:22 pm

        Thanks Kellie. Starbucks' version is very sweet and synthetic, that's why I wanted a healthy natural version. 🙂

        Reply
    9. Camilla @FabFood4All

      October 14, 2014 at 12:21 pm

      What a fabulous and lush sounding autumnal drink - perfect to warm you up in this chilly, rainy weather! #RecipeoftheWeek

      Reply
      • Kate Hackworthy

        October 14, 2014 at 9:21 pm

        Thanks Camilla, the weather has been shocking - I love a warm drink to feel all toasty!

        Reply
    10. Helen @ Fuss Free Flavours

      October 14, 2014 at 10:18 am

      This looks simply lovely. Great use of pumpkin.

      Reply
      • Kate Hackworthy

        October 14, 2014 at 9:20 pm

        I do love pumpkin season, Helen!

        Reply
    11. Jac -Tinned Tomatoes (@tinnedtoms)

      October 13, 2014 at 11:58 pm

      I don't like coffee, but I have a feeling that I would love this 🙂

      Reply
      • Kate Hackworthy

        October 14, 2014 at 9:20 pm

        It's lovely even without the coffee, Jac!

        Reply
    12. Becca @ Amuse Your Bouche

      October 13, 2014 at 9:55 pm

      I've never had one of Starbucks' lattes but your version looks delicious! 🙂

      Reply
      • Kate Hackworthy

        October 14, 2014 at 9:20 pm

        Thanks Becca, it is really rich, spicy and autumnal 🙂

        Reply
    13. Hayley @ Hay In A Day

      October 13, 2014 at 11:43 am

      Wow this sounds amazing 🙂 i will be trying this at the weekend. Great idea to make pumpkin seed milk too #recipeoftheweek

      Reply
      • Kate Hackworthy

        October 13, 2014 at 8:18 pm

        Thanks Hayley! I hope you like it.

        Reply

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