It’s that time of year…. Pumpkin, Pumpkin, Pumpkin! Fall is in the air and pumpkin spice is on the brain lol. Our garden is producing some nice big pumpkins, so I thought I would take advantage and cook some of it up, puree it and use it for desserts and of course, pumpkin spice lattes!
I LOVE making my own coffee drinks at home. I can make them exactly how I want, and they don’t cost as much as buying from the coffee shop every day. So many people spend $3-$4 per day driving through the espresso stand or coffee shop, so making your own is an easy way to save some money.
This pumpkin spice latte is so delicious and it’s made using real pumpkin straight from our garden here at Ankeny Hill Farm. You can even make it low carb/sugar free/ keto friendly by using your own favorite sweetener instead of sugar. Of course, you can also make it low fat by using low fat milk instead of the cream!
Let’s get started on our pumpkin spice latte (with the added cream it could also be considered a pumpkin spice breve)
Real Pumpkin Spice Latte Recipe
First either make your own pumpkin puree, or use canned puree (plain pumpkin puree, not pumpkin pie filling).
Here’s what you’ll need:
- 4-5tbls Pumpkin Puree
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3-5 tbls. sugar (or your favorite sweetener to make it low carb/sugar free/keto friendly)
- 1/2 cup fresh brewed coffee or 2 shots of espresso
*You can also substitute the milk and heavy cream with just 1 1/2 cups of half and half
Here is a picture of most of the ingredients. I realized afterwards I forgot to include the sugar and coffee! lol Anyway, that milk that I am using is fresh goats milk from my dairy goat. I LOVE fresh goat milk 😀
We also have the heavy whipping cream of course, the fresh pumpkin puree and Danncy Vanilla extract that my mom brought back from Mexico. Some reviews on Amazon say this is very watered down vanilla, but I don’t know, I think it tastes great!
And if you are wanting to try a great alternative to sugar, I would suggest Monk Fruit sweetener. I don’t like Stevia or most sweeteners, but I recently bought some Monk Fruit sweetener at the recommendation from a friend and it’s pretty good! I still won’t totally replace sugar with it, but I don’t mind using it in my coffee and tea and a few other things now and then. It has a much better flavor than Stevia and Splenda.
Ok, so first add the milk and heavy whipping cream to a small cooking pot….
Then the pumpkin puree….
Vanilla and Pumpkin Pie Spice…..
Heat pot on medium heat stirring constantly so the milk doesn’t scorch on the bottom. You can also go ahead and give it a taste to see if you need to add more pumpkin puree. I did on this one which brought it to 5 tablespoons lol. You might be able to get away with less if you use an actual pumpkin pie type pumpkin. They are smaller, sweeter pumpkins. I used a large carving type pumpkin, but the flavor was still pretty good, just probably not as sweet.
Once the pumpkin spice milk mixture is hot enough for you, go ahead and pour your coffee into a 20oz cup…
And last finish off your pumpkin spice latte by pouring the milk, pumpkin and spices mixture into your cup. Taste it and adjust sugar if needed, but it should be perfect!
Add some whipped cream if you like, and enjoy on a crisp, cool, autumn morning!
Let me know what you think of this recipe in the comments!